Pachyrhizus
Read about Pachyrhizus in the Standard Cyclopedia of Horticulture
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Pachyrhizus (Greek, thick, and root). Legu- minosae. Climbing herbs bearing large tuberous roots often 6 to 8 feet long and weighing fifty to seventy pounds, which are used for food and as a source of starch. Leaves pin- nately 3-foliolate; lfts. stipellate, lobed, 3—4 in. wide: racemes with swollen nodes and fascicled pedicels, bracts and bract-lets setaceous, caducous; calyx 2- lipped, limb as long as the tube, upper lip emarginate, lower lip deeply 3-lobed; corolla much exserted, petals sub-equal, keel obtuse; stamens diadelphous;anthers uniform; ovary subsessile, many- ovuled; style long, circinate at the apex; bearded down the inner side below the very oblique stigma: pod large linear, turgid, deeply depressed between the seeds. —A genus of 3 or 4 species distributed throughout the tropics of both hemispheres. Blanco, Flora de Filipinas, describes and figures the roots as turnip-shaped. When young, the roots are palatable.
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| Pachyrhizus ahipa Pachyrhizus erosus |
Pachyrhizus is a small genus of five or six species of tropical and subtropical plants growing from large, often edible taproots.
Jícama
- Main article: Jícama
The jícama (IPA [ˈhiːkəmə]) or yam bean (P. erosus) is a vine widely grown for its large (10-15 cm diameter and up to 20 kg weight), spherical or elongated taproot. After removal of the thick, fibrous brown skin, the white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple.
Goitenyo
Goiteño, nupe, jacatupe or Amazonian yam bean (Pachyrhizus tuberosus) is an annual vine that is characterized by a wrapped and herbaceous stem and a ligneous base. It has white and lila flowers, pods grow from 10 to 20 cm in length and beans with a high protein content (32%). Each plant has two or more tubercles from 15 to 25 cm in length that are succulent, sweet and rich in starch and protein (9%). They are consumed both raw and cooked. The leaves (20 to 24% protein) and pods are also edible. This plant prospers in acid soils in South America's tropical rainforests. It is cultivated by the native peoples of the Amazonia, who practice shifting horticulture.
Ahipa
The ahipa or ajipa or Andean yam bean (Pachyrhizus ahipa) is very similar to the jicama and goitenyo in characteristics and uses. Unlike the jícama, it is not a vine and it grows up 2000 meters in the highest Bolivian mountains. The root is smaller and more elongated. It is little known outside of the Andes, where it is mostly grown for personal or local consumption. In the nineteenth century, British scientists introduced ahipa to the West Indies, where it is also enjoyed by the residents of those islands (Vietmeyer 1992).
References and external links
- Vietmeyer, N. "Forgotten roots of the Incas", in Chilies to Chocolate, N. Foster & L. S. Cordell, eds. University of Arizona Press, Tucson, 1992. ISBN 0-8165-1324-4
- National Center for Home Food Preservation - Using and Preserving Jicama
- ITIS 26823
- Nutrition Facts
