Pachyrhizus erosus

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

Pronunciation

Pachyrhizus erosus: /ˌpækɪˈraɪzəs ɪˈroʊsəs/

Etymology

The genus name Pachyrhizus is derived from the Greek words 'pachys' meaning 'thick' and 'rhiza' meaning 'root'. The species name erosus is derived from the Latin word 'erosus' meaning 'gnawed' or 'jagged'.

Description

Pachyrhizus erosus is a perennial vine that can reach up to 4-5 meters in length. The plant produces large, tuberous roots that are edible and commonly used in cooking. The roots are crisp, juicy, and have a sweet, nutty flavor. They are typically consumed raw in salads, but can also be cooked.

Cultivation

Pachyrhizus erosus is a tropical plant and requires a warm climate for growth. It is typically grown from seeds, which are sown in well-drained soil. The plant prefers full sun and requires regular watering. The roots are harvested when they reach a size of approximately 15-20 cm in length.

Related Terms

Fabaceae: The bean family, to which Pachyrhizus erosus belongs.
Tuber: A type of modified plant structure that is enlarged to store nutrients.
Perennial plant: A plant that lives for more than two years.

External links

Medical encyclopedia article on Pachyrhizus erosus
Wikipedia's article - Pachyrhizus erosus

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Pachyrhizus erosus