Pachyrhizus erosus

Pachyrhizus erosus, commonly known as Jicama, Mexican yam bean, or Mexican turnip, is a species of plant in the bean family. It is native to Mexico and Central America but is now cultivated worldwide for its edible tuberous root.

Description

Pachyrhizus erosus is a perennial vine that can reach a height of 4-5 meters. The leaves are trifoliate, with three leaflets. The flowers are blue or white, and the fruit is a legume, similar to a bean pod. The most distinctive feature of the plant is its large, tuberous root, which can weigh up to 20 kg.

Cultivation

Pachyrhizus erosus is a tropical plant and requires a warm climate to grow. It is typically planted in the spring and harvested in the fall. The plant prefers well-drained soil and full sun. The tuberous root is harvested when it reaches a size of about 10-15 cm in diameter.

Uses

The root of Pachyrhizus erosus is edible and is a popular food item in many countries. It is often eaten raw in salads or cooked in soups and stews. The root has a sweet, nutty flavor and a crunchy texture. It is also a good source of dietary fiber and vitamin C.

In addition to its culinary uses, Pachyrhizus erosus is also used in traditional medicine. The root is believed to have diuretic and anti-inflammatory properties.

See also

• List of root vegetables
• List of culinary vegetables
• List of plants used in herbalism

References

This plant related article is a stub. You can help WikiMD by expanding it.

   This article is a medical stub. You can help WikiMD by expanding it!

• 

  Illustration of Pachyrhizus erosus

• 

  Pachyrhizus erosus plant

• 

  Singkamas (Pachyrhizus erosus) root

• 

  Tajin seasoning bottle