It’ll take a while, be sure of that. 
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You will plant them now or will wait untill they sprout?
I’ll plant them now, and while they sprout I’ll periodically saturate and dry out the soil.
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And you will plant them on wet soil or dry?
Wet, but never mud. If a soil makes mud instead of “wet soil” when saturated, I don’t use it.
So far, I’ve been planting most of my yams in containers because my home’s soil is heavy clay, which is workable with heavy effort (gotta break it up, lime it and go heavy on the compostto prepare it for root crops).
With that said, Air Potato doesn’t like extended period of “wet feet”, which is why I use free-draining soil (I can afford to saturate it).
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Are those the same ones from eBay? “Mexico”? I was told they were the same strain as Las Cañadas, but I wouldn’t mind getting that one from the source as well, for comparison’s sake.
I just got “Nonthaburi Yellow” from eBay as well, and it’s so different from my other strains… Much darker and seemingly thicker-skinned than CV-1, covered with lenticels like CV-2, but where CV-2 has raised bumpy lenticels, Nonthaburi Yellow has sunken lenticels, like pockmarks. Given the large size of the bulbil, I’d guess it’s a male, but I’m not absolutely certain.
Pics!
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Hello Ceasar! Yes they are from the Mexico ebay seller…
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The written info is the same as in the eBay page… So it probably really is the same variety! If so, that’s excellent! It saves me the effort of tracking down help to acquire it from a Mexican forum member. I’m gonna save the photos as reference, to compare with my bulbils when they start bearing. This makes me happy! One less variety to track down. 
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And how you got your thai yellow variety? There are several sellers that have it but i don’t know if it’s the same edible variety…
Mexico variety…
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Here there are some madeira vine recipes…
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Due to its high nutritional value and richness in vitamins C, B1, B3 and iron, Dioscorea Bulbifera is also recognized as one of the most antioxidant plants in the world.
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*Stuffed apples in the air*
**INGREDIENTS**
Apples in the air - Minced pork (or sausage meat)
Garlic - Onion - 2-3 Mie bread - 1 or 2 eggs (depending on the amount of stuffing)
Salt - Pepper - 1-2 tbsp vegetable oil - A little water
Aromatic herbs of your choice: oregano, green onion, parsley or basil
**PREPARATION**
Cook apples in the air (with skin) in boiling water for at least 15 min or more,
depending on the size of the tubers.
Meanwhile, chop the meat, garlic and onion.
Reserve in a large bowl.
Spread the breadcrumbs under the tap.
Squeeze gently and cut into small cubes.
Add egg, oil and water.
Season with salt and pepper and add the herbs.
Check the cooking of apples in the air with a toothpick.
Cut the part that will form the "hat".
Remove the flesh with a small spoon, cut into small pieces and add to the stuffing.
Mix well.
Fill stuffing and close with the "hat".
Tip for the "hats" hold well: remove a little flesh simply.
In this way, they will not slip during cooking.
Steaming or in a saucepan (covered) with a bottom of water that is added as and until the stuffing is cooked. Allow 30 to 45 minutes.
The flesh of the apple in the air will remain firm.
To taste hot but without the skin.
[<img src='//growingfruit-images.s3.dualstack.us-west-2.amazonaws.com/original/3X/e/7/e7b7b75dbdc52f8a598c344aed6054dcff50fa0a.jpeg' alt='The Hoffe or Apple in the Air'>](http://img.over-blog-kiwi.com/1/07/33/37/20171023/ob_23acae_datharany-pommes-en-l-air-farcies-02.jpg)
___________________________________________________________________
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<em>Apple in the Air Salad, Breadfruit
& Smoked Herring Fillet</em>
**Cooking the breadfruit:**
Cut into large pieces and cook for about 10 minutes.
Cool and cut in thin slices.
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**For the sauce:**
Use an oil that suits you.
Cut or chop garlic, onion and tomato into small cubes.
Season with salt, pepper and lemon juice.
Sprinkle with some basil leaves.
[<img src='//growingfruit-images.s3.dualstack.us-west-2.amazonaws.com/original/3X/e/b/ebf3232de0fa75bd8a62892c7e890c1f2c6b9a6f.jpeg' alt='The Hoffe or Apple in the Air'>](http://img.over-blog-kiwi.com/1/07/33/37/20171023/ob_a890f5_datharany-salade-de-fruit-a-pain-et-p.jpg)
[<img src='//growingfruit-images.s3.dualstack.us-west-2.amazonaws.com/original/3X/0/6/06b11480bac3389680d52a50f38b9e307d91d3fe.jpeg' alt='The Hoffe or Apple in the Air'>](http://img.over-blog-kiwi.com/1/07/33/37/20171023/ob_91343b_datharany-salade-de-fruit-a-pain-et-p.jpg)
*Good tasting !*
http://evasionculinairededatharany.over-blog.com/2017/10/la-hoffe-ou-pomme-en-l-air.html
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This is the Thai seller that reaffirmed his claim of edibility when asked:
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Thank’s! All the Thai sellers show it as orange flesh…
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Yellow, orange, it all looks the same to me.
At least, the shade I saw in the pictures reminded me of the “Yellow Yam” I’ve seen elsewhere, so that’s why I went with that name.
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Those roots looked huge! They looked more like a D. alata, but I think some D. opposita (¿polystachya?) might have fan-like roots like those. Those yams must’ve been growing for a few years to reach that size, if the species ID is correct. Amazing.
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Hi! Yes Ceasar this video is amazing!
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