The botanical characteristics, nutritional and therapeutic significance of aacon are given. Outlines the chemical composition and taste qualities of aacon, the variety of its use. The yakon requirements for environmental factors and the cultivation features resulting from them are given, as well as reproduction by dividing the rhizomes and cuttings of stems with one or two pairs of leaves with the subsequent technology of growing seedlings in open ground. The literature data on the timing and patterns of planting, cleaning and storage of marketable products (yakon root tubers) is directly related to the purpose of its use.