Jicama—Pachyrhizus erosus (L.) Urban
This document provides an overview of jicama (Pachyrhizus erosus), a climbing legume known for its large, edible, starchy root. Commonly consumed raw or cooked, jicama is popular in Mexican cuisine and often used as a waterchestnut substitute. The plant thrives in warm climates and requires several...
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| Language: | English |
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The University of Florida George A. Smathers Libraries
2003-05-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/139705 |
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| _version_ | 1849706572408684544 |
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| author | James M. Stephens |
| author_facet | James M. Stephens |
| author_sort | James M. Stephens |
| collection | DOAJ |
| description |
This document provides an overview of jicama (Pachyrhizus erosus), a climbing legume known for its large, edible, starchy root. Commonly consumed raw or cooked, jicama is popular in Mexican cuisine and often used as a waterchestnut substitute. The plant thrives in warm climates and requires several months of growth to produce mature roots. While the root is safe to eat, other parts of the plant may be toxic. The article also discusses cultivation practices and regional growth patterns. Original publication date April 1994.
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| format | Article |
| id | doaj-art-2bdf019e0d5c47c481969afaad6f70d7 |
| institution | DOAJ |
| issn | 2576-0009 |
| language | English |
| publishDate | 2003-05-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-2bdf019e0d5c47c481969afaad6f70d72025-08-20T03:16:10ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092003-05-012003510.32473/edis-mv082-1994Jicama—Pachyrhizus erosus (L.) UrbanJames M. Stephens0University of Florida This document provides an overview of jicama (Pachyrhizus erosus), a climbing legume known for its large, edible, starchy root. Commonly consumed raw or cooked, jicama is popular in Mexican cuisine and often used as a waterchestnut substitute. The plant thrives in warm climates and requires several months of growth to produce mature roots. While the root is safe to eat, other parts of the plant may be toxic. The article also discusses cultivation practices and regional growth patterns. Original publication date April 1994. https://journals.flvc.org/edis/article/view/139705Jicama |
| spellingShingle | James M. Stephens Jicama—Pachyrhizus erosus (L.) Urban EDIS Jicama |
| title | Jicama—Pachyrhizus erosus (L.) Urban |
| title_full | Jicama—Pachyrhizus erosus (L.) Urban |
| title_fullStr | Jicama—Pachyrhizus erosus (L.) Urban |
| title_full_unstemmed | Jicama—Pachyrhizus erosus (L.) Urban |
| title_short | Jicama—Pachyrhizus erosus (L.) Urban |
| title_sort | jicama pachyrhizus erosus l urban |
| topic | Jicama |
| url | https://journals.flvc.org/edis/article/view/139705 |
| work_keys_str_mv | AT jamesmstephens jicamapachyrhizuserosuslurban |