Jicama (Pachyrhizus tuberosus)

Family: Fabaceae or Leguminosae | Edibility: Edible (3/5)

Pachyrhizus tuberosus is a PERENNIAL CLIMBER growing to 6 m (19ft 8in). See above for USDA hardiness. It is hardy to UK zone 10 and is frost tender. It is in flower in July. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. It can fix Nitrogen. Suitable for: light (sandy) and medium (loamy) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Roots/Tubers

Harvest Seasons: Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

Root - raw or cooked. Thirst quenching and nutritious. A source of starch, it is used in custards and puddings. Individual roots can weigh up to 20kg. Young seed pods - cooked and used like French beans. — Root - raw or cooked.; Thirst quenching and nutritious.; A source of starch, it is used in custards and puddings.; Individual roots can weigh up to 20kg.

Habitat & North American Range

Growing into trees and shrubs, often in disturbed areas and usually near the coast, from sea level to 500 metres. (Zone 9)