jicama or yam bean is a leguminous plant that is grown
for its large (10-15 cm diameter) edible 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
jicama can be prepared in the same way as the apple or the potato.
contrast to the root, the remainder of the plant is very poisonous. In particular,
the rotenone-containing seeds have
been used to catch fish by poisoning.
jicama grows in frost-free climates. Native to tropical America, it is now widely
known in warmer parts of China and Southeast Asia as well.