Pachyrhizus

Pachyrhizus is a genus of plants in the Fabaceae family, also known as the legume, pea, or bean family. The genus is native to Central and South America, and is known for its edible roots. The most well-known species within this genus are Pachyrhizus erosus, commonly known as jicama, and Pachyrhizus tuberosus, known as the Andean yam bean.

Description

Plants in the Pachyrhizus genus are herbaceous, perennial vines. They are characterized by their large, tuberous roots, which are edible and often used in cooking. The leaves are pinnately compound, with leaflets arranged in pairs along the stem. The flowers are typically blue or purple, and the fruit is a legume pod.

Cultivation and uses

Pachyrhizus species are cultivated for their edible roots. The roots are typically harvested when the plant is young, as they become woody and less palatable as the plant ages. They are a good source of dietary fiber and vitamin C, and are low in calories. The roots can be eaten raw or cooked, and are often used in salads, stir-fries, and soups.

In addition to their culinary uses, Pachyrhizus species also have a number of traditional medicinal uses. They have been used to treat digestive disorders, respiratory ailments, and skin conditions.

Species

There are five recognized species in the Pachyrhizus genus:

• Pachyrhizus ahipa (Ahipa)
• Pachyrhizus erosus (Jicama)
• Pachyrhizus ferrugineus
• Pachyrhizus panamensis
• Pachyrhizus tuberosus (Andean yam bean)

See also

• List of culinary vegetables
• List of root vegetables