JICAMA Pacchyrhizus erosus
A vine native to Mexico and grown for it edible tuberous roots that are also called yam beans. Jicama looks similar to a turnip and can be used as an alternative to water chestnuts. The creamy white flesh resembles raw potato or pear. The plants die back in winter in cool climates but the tubers will shoot again in spring. The root of jicama develops swellings the size of a large turnip, (up to 5 per plant) under the surface of the ground. The flavour is sweet and starchy like apple or green beans, they are usually eaten raw with a dusting of salt and chilli powder and a squeeze of lemon or lime.
Warning The rest of this plant is poisonous, leave and seeds contain a toxin.Other Names: bengkuang, Yam Bean, Chinese potato, Chinese turnip, Mexican potato
|Grown From||Climate||Height||Frost tol.||Pollination req'd||Evergreen/Deciduous||Harvest period|
Customer Comments on Jicama
Jicama, Yam Bean
It is good to add to a salad, crunchy and sweet. Buy a packet of seeds from the asian grocery shop and plant them, grows nicely in QLD. A vital ingredient in malaysian spring roll. | Grace Lim - Bundaberg, QLD 30-Dec-2013
Create Your Own My Edible Backyard Page and your feedback will appear here.