Pachyrhizus erosus – Jícama, Mexican Yam Bean, Mexican Turnip

Description

Pachyrhizus erosus (commonly known as jicama, yam bean, or Mexican turnip) is a vigorous, climbing legume native to Mexico and Central America, now cultivated in many tropical and subtropical regions. It has twining stems that can extend several meters and trifoliate leaves with broad, slightly lobed leaflets. The plant bears clusters of bluish-purple or white papilionaceous flowers, followed by elongated pods that contain toxic seeds rich in rotenone. Its most notable feature is the large, swollen, turnip-shaped root, which is edible, crisp, and juicy, commonly eaten raw or cooked. Jicama thrives in warm climates, prefers well-drained soils, and is valued both as a food crop and for its nitrogen-fixing ability, improving soil fertility.