Pachyrhizus tuberdsus

Plant Characteristics
Origin:	✈	?

Cultivation

Exposure:	☼	?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water:	◍	?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.

Scientific Names

Read about Pachyrhizus tuberdsus in the Standard Cyclopedia of Horticulture
Pachyrhizus tuberdsus, Spreng. Jicama. Root tuberous, much larger than the above: st. twining,10-20 ft. long: lvs. entire or obscurely sinuate: racemes densely fld.: pod 8-12 in. long, 3/4- 7/8 in. broad. Trop. Amer. H.I. 19:1843.—Young pods superior to many cult, beans in the absence of fibrous strings about the sutures of the pods; seeds said to be poisonous. Perhaps only a cult, form of the above species. The root is said to be a great favorite with travelers, as it quenches thirst and is nutritious. They are cut in thin slices and sprinkled with sugar. Two forms are recognized in Mex., one called agua, with a watery juice, and one called leche, with a milky juice. It is said that they can not be distinguished except by tasting the root. To have good roots, the blossoms and seed-pods must be kept pinched off, for if they are allowed to mature the roots are not good. The roots mature in about 5 months and may be allowed to remain in the ground longer, as they become sweeter as the cold season approaches. ^CH The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.

Cultivation

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