Amazonian yam bean
Pachyrhizus tuberosus

Family: Fabaceae

What it is like

A tall climbing vine. It keeps growing from year to year. It has showy flowers. The roots are crunchy and turnip shaped.

Where it is found

A tropical plant. In the Andes in Peru it grows between 1,000-2,000 m above sea level.

Countries/locations it is found in

Amazon, Andes, Asia, Bolivia, Brazil, Caribbean, Central America, Colombia, Dominican Republic, Ecuador, Fiji, Guyana, Haiti, Jamaica, Pacific, Paraguay, Peru, Puerto Rico, South America, Sri Lanka, Trinidad & Tobago, Venezuela, West Indies

How it is used for food

The roots can be eaten raw or cooked. The pods are boiled as a vegetable.

It is cultivated.

Edible parts

Seeds, pods, roots

How it is grown

Plants can be grown from seed. Seed can be soaked in warm water overnight to assist germination.

The longer the hot growing season the larger the root. The root is harvested after the plant has died back. Pods appear within 3 months.

Its other names

Local names

Ajipa, Jactupe, Jicama, Kapamo, Mexican water chestnut, Namu, Potato bean, Se'va, Xiquima, Yam bean

Synonyms

Cacara tuberosa (Lam.) Britton & Wilson; Dolichos tuberosus Lam.; Stizolobium tuberosum (Lam.) Sprengel; This is possibly a cultivated variety of Pachyrrhizus erosus.