Jicama
Pachyrhizus erosus — Fabaceae
Italiano: Jicama / Patata messicana
Description
Jicama (Pachyrhizus erosus) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Dry tropical forest, scrub, warm valleys environments across regions including SouthAmerica. Botanically, Jicama is tropical American legume producing large crisp white tubers with a texture like water chestnut. Vine also produces toxic seeds.. The edible parts include Tubers. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January and November. Nutritionally, Jicama stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Jicama offers a Crisp, sweet, watery, like apple crossed with water chestnut flavor profile. Peel thick brown skin; slice or julienne; eat raw or stir-fry. Common culinary applications include Raw salads, Crudité, Pickles, Stir-fries. Popular preparations include Peel and slice raw; eat with lime, chili, and salt. For storage, refrigerate fresh parts. Safety note: SEEDS AND VINE ARE TOXIC (rotenone); ONLY the tuber is edible. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Peel and slice raw; eat with lime, chili, and salt
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Raw salads, Crudité, Pickles, Stir-fries Storage: Refrigerate fresh parts
Recipes
- Peel and slice raw; eat with lime, chili, and salt
