Common Names: Jicama, Mexican Potato, Yam Bean
Jicama (pronounced "hecama") is also known as yam bean and Mexican turnip.
It is not related to the true yam. The name "jicama" is almost always used in
Spanish for any edible root. It is a climbing legume with very long and large
tuberous roots, which in 5 months of growth may reach 6-8 feet long and weigh 50
pounds or more. More often, roots are round and beet-shaped with a distinctive
taproot.
This is an unusual vegetable that is becoming increasingly popular with
American cooks, but has been grown in its native Mexico for centuries. More and
more U.S. supermarkets are now carrying this turnip shaped, usually four lobed
root. Its skin is a brownish gray, but its flesh is white and crisp. It's flavor
resembles that of water chestnuts but is sweeter. Makes a great appetizer and is
a very good addition in both taste and texture when added to salads.
Jicamas are
actually perennials and produce their large roots after several years of growth.
They are commonly found in frost free regions. In Texas, seed can be planted in
the early spring and small tubers harvested before the first killing frost of
the winter.
- Availability: Jicamas are offered in Texas supermarkets but are more
popular in deep South Texas. Most of those on the market are imported from Mexico and
South America. I found Jicama in Fostoria Mi.
Click here for Jicama Graphic
Jicama Link
Properties of Jicama used by Aztec's
Refreshes the body and relieves a dry tongue,
Used as a laxative
and
fights mange and
scabies
Aztec Method of Use
Eat slices of jicama to fight thirst and dry mouth and tongue
As a laxative: Take a drink of 40 grams of Jicama seed oil
before bed or on an empty stomach.
To fight mange or
scabies: Apply over the affected area the
tincture made out of 100 grams of powdered Jicama seeds macerated in 80 proof
alcohol for 3 days (macerate for 3 days) then filter or strain.
Can be used
alone or mixed with equal parts of castor oil, the following day, wash out well
with water, soap and a scrubber.
