Northern Queensland Permaculture

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Jicama / Yam Bean

Botanical Information

Botanical Information
Order Fabales
Family Fabaceae
Genus Pachyrhizus
Common Name Jicama / Yam Bean
Species P. erosus

Maturity days

  • 150-200

Planting Months

Planting months
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
X X X X X X X X X X X

Permaculture uses

Permaculture uses
Usage 1 Usage 2 Usage 3
Pioneer Shade, ground cover, timber, chop & drop, Nitrogen fixer, Starch, Staple food, oil, bee food, inspect repellent, utility, food forest bee food, spice, herb, animal food, vegetable, starch, fruit, nut, tea

Growing condition comments

Growing Condition Comment
Drought Tolerant XXXXX
Humidity tolerant XXXXX
Planting area XXXXX
Sunlight XXXXX

Photos

Photos
XXXXX XXXXX XXXXX

Short comments

Keeping the vine trimmed and removal of the flowers / pods to allow the plant to put additional energy into tuber develoment.

General comments

A tropical legume vine grown for its tuber.

All aspects of the plant above the ground are poisonous and should never be eaten. (Flowers, leaves, stems, and beans etc.) Rotenone is produced by the plant above the surface.

The tubers exterior must be removed prior to consumption.

The tuber is crisp, white, with a taste similar to apples, or water chestnuts with a slightly sweet flavour. Can be eaten fresh or cooked.

Flowers are either blue or white with pods similar to lima beans.

High in carbohydrates in the form of dietary fibre and composed of 86-90% water. It is a good source of vitamin C.

Jicama should be stored dry, between 12 and 16 degrees. Colder temperatures will damage the tuber. Whole, unpeeled jicama should not be refrigerated. A fresh tuber will keep for about a month or two.

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