- 1). Cut the leaves of the yucca plant to within 3 to 4 inches of the ground two weeks before harvest. This step alone will help lengthen the yucca roots' shelf life to two weeks or more.
- 2). Dig the yucca root carefully. Give it a wide berth as you loosen the soil around it. Then pull it out by its cut foliage. Never push it out of the ground with a shovel. Any nicks or scratches in the yucca root's skin will cause it to quickly deteriorate.
- 3). Dip the roots in paraffin wax, heated in a double boiler to 170 degrees Fahrenheit. Place the yucca root on wax paper to dry. Then place the treated yucca root in a plastic bag and store it in a cool dry place until it arrives at the market. This wax dip will prevent streaking and extend the shelf life to three or four weeks.
- 4). Pack yucca roots that you do not wish to dip in wax in moistened organic mulch. Layer the yucca root in the mulch so that there are at least 2 inches of moistened mulch in between each root. Stored this way, yucca root will last two to three weeks or longer.
- 5). Pull off the leaf tops of the yucca root immediately before presenting them at market.
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