Pachyrhizus

A genus of plants in the legume family

Pachyrhizus is a genus of plants in the Fabaceae family, commonly known as the legume, pea, or bean family. This genus includes several species that are cultivated for their edible tuberous roots. The most well-known species is Pachyrhizus erosus, commonly referred to as jicama.

Description

Pachyrhizus species are perennial herbaceous plants with climbing or trailing stems. The leaves are trifoliate, with three leaflets per leaf. The flowers are typically papilionaceous, characteristic of the Faboideae subfamily, and are usually white or blue. The fruit is a legume pod, but it is the tuberous roots that are primarily harvested and consumed.

Cultivation and Uses

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Illustration of Pachyrhizus erosus

Pachyrhizus species are cultivated in tropical and subtropical regions around the world. The tubers are rich in starch and are consumed raw or cooked. They are a popular ingredient in salads, stir-fries, and other dishes. The plant is also used in crop rotation systems to improve soil fertility due to its ability to fix nitrogen in the soil.

Species

The genus Pachyrhizus includes several species, among which the most notable are:

• Pachyrhizus erosus - Commonly known as jicama or Mexican yam bean.
• Pachyrhizus tuberosus - Known as the Amazonian yam bean.
• Pachyrhizus ahipa - Known as the Andean yam bean.

Toxicity

While the tubers of Pachyrhizus species are edible, the seeds and pods contain rotenone, a natural insecticide that is toxic to humans and animals if ingested in large quantities. Therefore, only the tubers should be consumed.

Related pages

• Fabaceae
• Legume
• Nitrogen fixation
• Crop rotation