jicama

Overview

Jicama (Pachyrhizus erosus) is an edible perennial legume native to Mexico and Central America. It is also known as the Mexican yam bean and is characterized by its thick, tough skin and crunchy, slightly sweet white flesh. While the root is usually eaten, the leaves, green seed pods, and young stems are also edible. Jicama can be eaten raw or cooked and is often used in salads, slaws, and stir-fries. The tuber can also be boiled, steamed, or roasted and served as a vegetable side dish. This species is popular for its nutritional value and its ability to provide a long-term food supply.

Care Guide