Jicama
Pachyrhizus erosus
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Jicama (Pachyrhizus erosus), also known as Mexican yam bean or Mexican turnip, is a climbing legume in the Fabaceae family prized for its large, crisp, sweet taproot — one of the most refreshing raw vegetables in the world. While the root is delicious and safe to eat, the rest of the plant is highly toxic, containing the insecticide rotenone, making jicama a study in botanical contrasts: a single plant that is simultaneously a nutritious food crop and a potent poison.
• The name "jicama" derives from the Nahuatl word "xicamatl," reflecting its pre-Columbian Mesoamerican origins
• One of the few root crops in the legume family — most legumes are valued for their seeds or pods
• The seeds, leaves, and stems contain rotenone, a natural insecticide and fish poison
• Only the root is edible; all aerial parts are toxic to humans and animals
• The crisp, juicy texture is often compared to a savory apple or raw water chestnut
Native to Mexico and Central America, where it has been cultivated since pre-Columbian times.
• Originated in the region spanning from central Mexico through Central America
• Archaeological evidence suggests cultivation dating back at least 2,000 years
• Was an important food crop of the Aztec and Maya civilizations
• Introduced to the Philippines by Spanish colonists via the Manila galleon trade in the 16th century
• From the Philippines, spread throughout Southeast Asia, particularly to Indonesia, China, and Thailand
• Now widely grown commercially in Mexico, China, Southeast Asia, and the Caribbean
• First described scientifically by the Spanish botanists Martín Sessé and José Mociño in the late 18th century
• Originated in the region spanning from central Mexico through Central America
• Archaeological evidence suggests cultivation dating back at least 2,000 years
• Was an important food crop of the Aztec and Maya civilizations
• Introduced to the Philippines by Spanish colonists via the Manila galleon trade in the 16th century
• From the Philippines, spread throughout Southeast Asia, particularly to Indonesia, China, and Thailand
• Now widely grown commercially in Mexico, China, Southeast Asia, and the Caribbean
• First described scientifically by the Spanish botanists Martín Sessé and José Mociño in the late 18th century
Jicama is a vigorous climbing or trailing vine producing a large edible taproot.
Root:
• Large, turnip-shaped to globose taproot, typically 15 to 30 cm in diameter
• Weighing 0.5 to 3 kg in commercial varieties; can reach 5 kg in ideal conditions
• Skin is thin, papery, brown to tan, easily peeled
• Flesh is brilliant white, very crisp, and extremely juicy (85 to 90% water)
• Texture similar to raw potato or water chestnut, but sweeter
Vine:
• Climbing or trailing stems reaching 3 to 6 meters long
• Covered in stiff, hooked hairs
• Leaves are trifoliate, with three toothed leaflets 5 to 15 cm long
Flowers:
• Typical papilionaceous (butterfly-shaped) pea flowers in loose racemes
• White to pale blue or purple, approximately 2 to 3 cm long
Pods:
• Flattened, oblong legume pods 8 to 15 cm long and 1 to 2 cm wide
• Covered in stiff, irritating hairs
• Contain 8 to 12 seeds
• Pods and seeds are TOXIC — contain rotenone and other pachyrhizus-specific toxins
Root:
• Large, turnip-shaped to globose taproot, typically 15 to 30 cm in diameter
• Weighing 0.5 to 3 kg in commercial varieties; can reach 5 kg in ideal conditions
• Skin is thin, papery, brown to tan, easily peeled
• Flesh is brilliant white, very crisp, and extremely juicy (85 to 90% water)
• Texture similar to raw potato or water chestnut, but sweeter
Vine:
• Climbing or trailing stems reaching 3 to 6 meters long
• Covered in stiff, hooked hairs
• Leaves are trifoliate, with three toothed leaflets 5 to 15 cm long
Flowers:
• Typical papilionaceous (butterfly-shaped) pea flowers in loose racemes
• White to pale blue or purple, approximately 2 to 3 cm long
Pods:
• Flattened, oblong legume pods 8 to 15 cm long and 1 to 2 cm wide
• Covered in stiff, irritating hairs
• Contain 8 to 12 seeds
• Pods and seeds are TOXIC — contain rotenone and other pachyrhizus-specific toxins
Jicama root is a refreshing, low-calorie vegetable with notable nutritional benefits.
• Per 100 g raw jicama: approximately 38 kcal — very low calorie density
• Excellent source of dietary fiber (approximately 4.9 g per 100 g), particularly inulin-type fructans
• Good source of vitamin C (approximately 20 mg per 100 g, about one-third of daily value)
• Provides potassium (approximately 150 mg per 100 g), which supports healthy blood pressure
• Contains small amounts of folate, magnesium, and iron
• High water content (approximately 85 to 90%) makes it exceptionally hydrating
• The inulin fiber acts as a prebiotic, promoting beneficial gut bacteria
• Low glycemic index, suitable for diabetic diets
• Contains trace amounts of B vitamins and selenium
• Per 100 g raw jicama: approximately 38 kcal — very low calorie density
• Excellent source of dietary fiber (approximately 4.9 g per 100 g), particularly inulin-type fructans
• Good source of vitamin C (approximately 20 mg per 100 g, about one-third of daily value)
• Provides potassium (approximately 150 mg per 100 g), which supports healthy blood pressure
• Contains small amounts of folate, magnesium, and iron
• High water content (approximately 85 to 90%) makes it exceptionally hydrating
• The inulin fiber acts as a prebiotic, promoting beneficial gut bacteria
• Low glycemic index, suitable for diabetic diets
• Contains trace amounts of B vitamins and selenium
WARNING: Only the root of jicama is edible. All other parts of the plant are TOXIC.
Toxic Parts:
• Seeds contain high concentrations of rotenone, a natural insecticide and fish poison
• Leaves and stems also contain rotenone and related isoflavonoid compounds
• Mature seed pods are particularly dangerous
Effects of Toxicity:
• Rotenone ingestion can cause nausea, vomiting, abdominal pain, and in severe cases, respiratory depression
• The seeds have been traditionally used as a fish poison (barbasco) in Latin America
• Chronic exposure to rotenone has been linked to Parkinson-like symptoms in animal studies
Safety:
• The root contains negligible levels of rotenone and is completely safe to eat raw or cooked
• Always peel the root before eating
• Never consume seeds, leaves, stems, or pods
Toxic Parts:
• Seeds contain high concentrations of rotenone, a natural insecticide and fish poison
• Leaves and stems also contain rotenone and related isoflavonoid compounds
• Mature seed pods are particularly dangerous
Effects of Toxicity:
• Rotenone ingestion can cause nausea, vomiting, abdominal pain, and in severe cases, respiratory depression
• The seeds have been traditionally used as a fish poison (barbasco) in Latin America
• Chronic exposure to rotenone has been linked to Parkinson-like symptoms in animal studies
Safety:
• The root contains negligible levels of rotenone and is completely safe to eat raw or cooked
• Always peel the root before eating
• Never consume seeds, leaves, stems, or pods
Jicama is grown from seed as an annual root crop in tropical and subtropical regions.
Planting:
• Sow seeds directly after soil has warmed to at least 20°C
• Plant 2 to 3 cm deep, 15 to 20 cm apart in rows 60 to 90 cm apart
• Seeds germinate in 7 to 14 days
• Requires a long growing season of 5 to 9 months of frost-free weather
Growing:
• Vigorous vine that benefits from trellising or support structures
• Requires full sun and well-drained sandy loam soil
• Keep soil consistently moist but not waterlogged
• In commercial production, flower buds are often pruned to direct energy into root development
• Removing flowers can increase root yield by 30 to 50%
• Fix nitrogen through symbiotic rhizobia in root nodules
Harvest:
• Roots are ready 150 to 270 days after planting, when foliage begins to yellow
• Dig carefully to avoid damaging the taproot
• Roots continue to sweeten slightly in storage
• Store at 13 to 18°C with 65 to 70% humidity; avoid refrigeration which causes chilling injury
• Can be stored for 1 to 2 months under proper conditions
Planting:
• Sow seeds directly after soil has warmed to at least 20°C
• Plant 2 to 3 cm deep, 15 to 20 cm apart in rows 60 to 90 cm apart
• Seeds germinate in 7 to 14 days
• Requires a long growing season of 5 to 9 months of frost-free weather
Growing:
• Vigorous vine that benefits from trellising or support structures
• Requires full sun and well-drained sandy loam soil
• Keep soil consistently moist but not waterlogged
• In commercial production, flower buds are often pruned to direct energy into root development
• Removing flowers can increase root yield by 30 to 50%
• Fix nitrogen through symbiotic rhizobia in root nodules
Harvest:
• Roots are ready 150 to 270 days after planting, when foliage begins to yellow
• Dig carefully to avoid damaging the taproot
• Roots continue to sweeten slightly in storage
• Store at 13 to 18°C with 65 to 70% humidity; avoid refrigeration which causes chilling injury
• Can be stored for 1 to 2 months under proper conditions
Jicama is a beloved raw snack and versatile cooking ingredient across multiple cuisines.
Culinary Uses:
• Eaten raw: peeled and cut into sticks or slices as a refreshing snack — common street food in Mexico with lime juice and chili powder
• Added to salads for a satisfying crunch that doesn't wilt
• Cut into sticks and served with dips as a healthier alternative to chips
• Pickled with vinegar, lime, and spices
• Stir-fried: retains its crispness even when quickly cooked (popular in Chinese and Thai cuisine)
• Added to soups and stews near the end of cooking
• Juiced for a refreshing beverage
• In Mexico, diced in fruit salads with mango, pineapple, cucumber, and lime
Other Uses:
• Seeds used traditionally as insecticide and fish poison in Latin America
• The vine provides good ground cover and erosion control
• Nitrogen-fixing capability improves soil fertility
• Used in crop rotation systems in tropical agriculture
Culinary Uses:
• Eaten raw: peeled and cut into sticks or slices as a refreshing snack — common street food in Mexico with lime juice and chili powder
• Added to salads for a satisfying crunch that doesn't wilt
• Cut into sticks and served with dips as a healthier alternative to chips
• Pickled with vinegar, lime, and spices
• Stir-fried: retains its crispness even when quickly cooked (popular in Chinese and Thai cuisine)
• Added to soups and stews near the end of cooking
• Juiced for a refreshing beverage
• In Mexico, diced in fruit salads with mango, pineapple, cucumber, and lime
Other Uses:
• Seeds used traditionally as insecticide and fish poison in Latin America
• The vine provides good ground cover and erosion control
• Nitrogen-fixing capability improves soil fertility
• Used in crop rotation systems in tropical agriculture
Fun Fact
The Aztecs called jicama "xicamatl" and grew it not just for food but also as a source of fish poison — the toxic seeds were thrown into streams to stun fish, making them easy to catch, a technique still used by indigenous communities in Mexico today.
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