Yam Bean (Pachyrhizus erosus)
Yam Bean (Pachyrhizus erosus) #0 Yam Bean (Pachyrhizus erosus) #1

Yam Bean (Pachyrhizus erosus)

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The Yam bean is an ancient Mexican root vegetable the tubers of which are called Jícama - that means "something tasty" in the Native American language Nahuatl. The creeper forms large, round tubers with white, crunchy pulp which consistency is similar to radish and remains crunchy while cooking.

The taste is rather sweet and reminiscent of apple and nashi. The roots can be used like the water chestnut that is popular in Asian cuisine but have to be peeled very thoroughly before consumption. The peel is inedible. Traditionally, the root tuber is also often cut into sticks and eaten as a snack with a little bit of lemon juice and chili powder.

Although the yam bean is a legume, the pods and beans of the plant are poisonous and definitely not fit for consumption. Instead, they are ground and used as a biological insecticide.

Seeds, content: Approx. 10 Yam beans
Details: Plant description & care
Plant family:
Plant height approx.:
120 – 150
Flower colour:
Root system :
Lifecycle :
Partially shadyfull sun
Sowing & cultivation
Indoor pre-culture (seedling stage):
Best germination temperature :
20 – 22 °C
Germination time in days:
7 – 21
Planting distance:
30 x 30 cm
Like all beans, this one is also a creeper. Preculture: Approx. 4 weeks before possible planting out. Before, soak the seeds of Pachyrhizus erosus in water overnight. After the last frosts, plant them out into a greenhouse or into the open land or keep them in buckets in a warm location.

For larger tubers, remove the blossoms in time. The roots are harvested before the first autumn frosts. They can be eaten raw or cooked. All other plant parts are poisonous!
Other names
Botanical name:
cacara bulbosadolichos articulatuspachyrhizus erosusrobynsia lobatastizolobium domingensetaeniocarpum articulatum
German names:
English names:
manioc peamexican turnipyam bean
Item number
Magic Garden Seeds
Seed quantity:
10 Pcs.

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