Pachyrhizus erosus – Jicama

Pachyrhizus erosus 

Family: Fabaceae

Common names: Jicama

It is a perennial vine producing annual stems 2 – 6 m long from a caudex (tuberous rootstock). The root can weigh up to 20 kg. The leaves are alternate and comprised of three leaflets. There is no known medicinal uses of yam bean but it is often cultivated for food. The root is eaten raw or cooked. It is crisp, sweet, and juicy. Starch extracted from the roots is used in custards and puddings.

Sowing instructions: Sow seeds in summer in a well drained medium.

Locality: Ex Hort. Harvest: May 2024