Pachyrhizus

Pachyrhizus is a genus of legumes in the family Fabaceae. It is native to the Americas, with species found in tropical and subtropical regions. The most well-known member of this genus is Pachyrhizus erosus, commonly known as the jicama or Mexican yam bean. This species is cultivated for its edible tuberous root, which is starchy and crisp with a slightly sweet flavor. Jicama is often eaten raw in salads, as a snack, or used in stir-fries.

The plants in the genus Pachyrhizus are herbaceous or suffrutescent vines. They typically have trifoliate leaves and produce flowers that are often white or bluish-purple, characteristic of the legume family. The seeds of Pachyrhizus species contain rotenoids, which are toxic and should not be consumed. These natural insecticides have been used historically in some cultures for fishing.

Other species in the genus, such as Pachyrhizus tuberosus and Pachyrhizus ahipa, also produce edible tubers, though they are less widely cultivated than jicama. These species are important food sources in their native regions. Research continues into the cultivation and uses of Pachyrhizus species, particularly regarding their nutritional value and potential as alternative crops.