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jicama
Scientific Name: Calopogonium caeruleum
Family: Fabaceae
Category: Dicot
Growth: Vine, Forb/herb
Duration: Perennial
Other Names:
Jicama: The Crunchy Root Vegetable
Discover the versatile jicama, a root vegetable with a mild flavor and crisp texture, perfect for adding crunch to salads, stir-fries, and more.
Scientific Name and Common Names
- Scientific Name: Pachyrhizus erosus
- Common Names: Jicama, Mexican Yam Bean, Mexican Turnip, Yam Bean, Mexican Potato, Chinese Potato, Arrow Root, Chinese Turnip
Taxonomy and Nomenclature
- Family: Fabaceae (Legume Family)
- Synonyms: Yam Bean (Note: "Arrow root" and "Chinese potato" are sometimes used for Jicama, but also refer to other plants.)
Distribution and Habitat
Jicama is native to Mexico, Central America, and South America. It is also popular in Asia, particularly in China.
Morphological Characteristics and Growth Habits
- Jicama is a large, bulbous root vegetable resembling a turnip.
- The tuber is typically oval-shaped and can weigh from one to five pounds, with some reaching up to fifty pounds.
- It has a rough, tough, thin brown skin and crisp, juicy, white flesh.
- It is a tuberous root grown from a vine. Only the root is edible.
Culinary Uses
- Jicama can be eaten raw or cooked.
- It is often used in salads, stir-fries, and as a crudité.
- It has a mild, slightly sweet flavor, often compared to a water chestnut or sweet potato.
- It can be sautéed, spiralized, or used to make tortillas.
Considerations for Children
- Jicama is typically served raw on a stick.
Resources
- Allrecipes.com for jicama recipes
- Epicurious.com for jicama recipes
- Food Network's Food Terms Encyclopedia
- Merriam-Webster Dictionary
- National Center for Home Food Preservation
- Benjamin Moore (paint colors)