Pachyrhizus Erosus

Description

Pachyrhizus Erosus, commonly called jicama or yam bean, is a perennial vine that belongs to the legume family Fabaceae. This plant is native to Mexico, Central and South America, but it is now widely cultivated in many tropical and subtropical regions around the world. Jicama is a popular food crop, prized for its crunchy texture and slightly sweet flavor, and it is often used in salads, soups, and stir-fries. The plant has a large, fleshy root that grows underground, and it can reach up to 50 cm in length and 15 cm in diameter. The leaves of Pachyrhizus Erosus are pinnate and trifoliate, with oval-shaped leaflets that are 8-12 cm long.

Taxonomic Information

Appearance

The root of Pachyrhizus Erosus is the most distinctive feature of the plant. It is round or oval-shaped, with a rough, brownish skin that is often covered in small rootlets. The flesh of the root is white and juicy, and it has a slightly sweet taste with a texture similar to that of a water chestnut. The plant has long, trailing stems that can grow up to 5 meters in length, and it produces small, white or pinkish flowers that are about 1 cm in diameter. The fruit of Pachyrhizus Erosus is a pod that contains several small, black seeds.

Care Guide

Pachyrhizus Erosus is a relatively easy plant to grow, but it does require some specific care to thrive. Here are some tips for growing jicama:

• Water: Jicama plants prefer moist soil, but they do not like to be waterlogged. Water them regularly, but make sure the soil has good drainage to prevent root rot.
• Fertilization: Jicama plants benefit from regular fertilization with a balanced fertilizer. Apply the fertilizer every 2-3 weeks during the growing season.
• Soil: Jicama plants prefer well-draining soil that is rich in organic matter. A pH of 6.0-7.5 is ideal.
• Sunlight: Jicama plants need full sun to thrive, but they can tolerate some shade.
• Hardiness Zones: Jicama plants are tropical and subtropical in origin and require warm temperatures to grow. They are hardy in USDA zones 9-11.

Common Pests & Diseases

Like all plants, Pachyrhizus Erosus is susceptible to certain pests and diseases. Some of the most common issues include:

• Aphids: These small, soft-bodied insects can suck the sap from the plant and cause stunted growth and yellowing leaves. Use insecticidal soap or neem oil to control aphids.
• Root rot: This fungal disease can be caused by overwatering or poorly-draining soil. Avoid overwatering and make sure the soil has good drainage.
• Leaf blight: This fungal disease can cause dark spots on the leaves and premature leaf drop. Use a fungicide to control leaf blight.

Habitat

Pachyrhizus Erosus is native to Mexico, Central and South America, but it is now widely cultivated in many tropical and subtropical regions around the world. It prefers warm temperatures and well-draining soil, and it can grow in a variety of soil types, including sandy loam, clay, and volcanic soils. Jicama plants grow best in full sun, but they can tolerate some shade.

Question and Answer

Q: How long does it take for jicama to mature?

A: Jicama typically takes 6-10 months to mature, depending on the growing conditions.

Q: Can jicama be grown in containers?

A: Yes, jicama can be grown in containers as long as the container is large enough to accommodate the plant’s root system.

Q: Is jicama a good source of nutrition?

A: Yes, jicama is low in calories and high in fiber, vitamin C, and potassium.

Q: Can jicama be eaten raw?

A: Yes, jicama is often eaten raw in salads or as a snack.

Related Plants

• Pachyrhizus tuberosus
• Pachyrhizus ahipa
• Pachyrhizus ferrugineus
• Pachyrhizus erosus var. tuberculatus

References

• https://www.plantvillage.com/en/topics/jicama
• https://www.gardeningknowhow.com/edible/vegetables/jicama/growing-jicama-plants.htm
• https://www.nutritionadvance.com/jicama-nutrition-benefits/