Yam bean

Jicama, Mexican turnip

Leguminosae Pachyrhizus erosus (L.) Urban

Source: Magness et al. 1971

These are climbing herbs, with very long and large tuberous roots, ultimately up to 6 to 8 feet long and weighing 50 or more pounds. The vining tops reach 10 to 20 feet. Leaves are compound. Pods are 8 to 12 inches long, and near an inch wide. Young roots are eaten both raw and boiled and are a source of starch. The name jicama is also used in Spanish for any edible root.

Season, planting to harvest: About 5 months.

Production in U.S.: No data. Some in Puerto Rico and possibly Hawaii.

Use: Roots eaten raw or cooked, and source of starch.

Part of plant consumed: Young tuberous roots.

last update Feb. 27, 1995 by bha