What is the name of a Mexican yam? Jicama, Wild Yam, and Other Varieties Explained

December 17, 2025 •

4 min read

A common misconception is that all yams are starchy root vegetables, but the edible jicama, often called a Mexican yam, is actually a member of the bean family, not a true yam. This culinary favorite is one potential answer to the question, "What is the name of a Mexican yam?", though it's important to know the crucial botanical distinctions.

Quick Summary

The term 'Mexican yam' can refer to the crunchy, edible root vegetable jicama, or the medicinal wild yam (Dioscorea mexicana). It is critical to differentiate between the two, as jicama is safe for consumption while the medicinal wild yam is toxic if ingested.

Key Points

Jicama is the Edible Mexican Yam: The root vegetable commonly called a Mexican yam is jicama, a legume, not a true yam.
Wild Yam is Not for Eating: The medicinal and ornamental Mexican wild yam (Dioscorea mexicana) is a true yam, but it is toxic and not for consumption.
Jicama's Roots are Edible, Rest is Toxic: Only the peeled root of the jicama plant is safe to eat; the skin, leaves, and pods contain toxins.
Medicinal Yams Differ from Culinary Yams: The compounds in wild yam roots used for supplements cannot be converted by the human body into hormones by eating the plant.
Jicama is Nutritious and Versatile: This crunchy, juicy root is high in fiber, vitamin C, and inulin, making it a healthy and hydrating addition to salads and snacks.
Botanical Names Clarify Confusion: Knowing the scientific names, Pachyrhizus erosus for jicama and Dioscorea mexicana for wild yam, helps avoid dangerous mix-ups.

The Edible Mexican Yam: Jicama (Pachyrhizus erosus)

When most people refer to a Mexican yam, they are thinking of jicama. Despite the name, jicama is not a true yam but a legume, belonging to the Fabaceae family, the same family as peas and beans. Its tuberous root is the only edible part of the plant, as the leaves, stems, and seed pods contain rotenone, a toxic compound. Native to Mexico and Central America, this round, bulbous root vegetable has a thin, brown, inedible skin that must be peeled away to reveal its crisp, white, and juicy flesh. The flavor is often described as a mild cross between an apple and a raw potato, with a refreshing, nutty sweetness.

A Staple in Mexican Cuisine

Jicama is highly versatile and is enjoyed both raw and lightly cooked. It is a popular snack in Mexico, where street vendors sell it sliced into sticks and topped with lime juice, chili powder, and salt. Its crunchy texture and high water content make it a perfect addition to salads, slaws, and fruit platters. When cooked, it maintains some of its crispness and can be added to stir-fries or roasted for a different texture.

Nutritional Profile of Jicama

Jicama is a low-calorie food that is rich in important nutrients. One cup of jicama contains significant dietary fiber, a prebiotic called inulin that promotes gut health by feeding beneficial bacteria. It is also an excellent source of vitamin C, which is a powerful antioxidant, and contains minerals like potassium and magnesium.

The Medicinal and Ornamental Variety: Wild Yam (Dioscorea mexicana)

Another plant commonly referred to as a Mexican yam is Dioscorea mexicana, also known as the tortoise plant or Mexican wild yam. This is a true yam, belonging to the Dioscoreaceae family, but it is not a culinary vegetable. Unlike jicama, Dioscorea mexicana is primarily valued for its large, woody, and unusually patterned caudex (an enlarged, tuberous stem) that resembles a tortoise shell. It is grown as an ornamental houseplant in cooler climates and outdoors in its native tropical habitat.

A History of Traditional Use

Historically, wild yams like Dioscorea mexicana and Dioscorea villosa were used in traditional medicine to treat various ailments, particularly women's health concerns. The roots contain a compound called diosgenin, which can be chemically synthesized in a laboratory to produce steroid hormones like progesterone. This process is used by pharmaceutical companies, but it is important to understand that the human body cannot convert diosgenin into progesterone directly by simply consuming the wild yam. This misconception has led to its use in certain supplements, but there is little scientific evidence to support its direct hormonal effects in humans.

The Crucial Differences: Jicama vs. Dioscorea Mexicana

Misidentifying these two plants can have serious consequences. Jicama is a safe and delicious culinary root, while Dioscorea mexicana is toxic and should never be consumed. The comparison table below highlights the key differences.


Feature	Jicama (Pachyrhizus erosus)	Mexican Wild Yam (Dioscorea mexicana)
Common Use	Culinary (edible root)	Medicinal/Ornamental (not for consumption)
Botanical Family	Fabaceae (Legume family)	Dioscoreaceae (True Yam family)
Appearance	Large, turnip-like root with brown skin and crisp, white flesh	Large, woody, above-ground caudex resembling a tortoise shell
Texture	Crunchy, juicy, mild flavor	Woody, not for eating
Edible Parts	The peeled tuberous root only	None (rest of plant is toxic)

Understanding the Term "Yam Bean"

Adding to the confusion is the fact that jicama is often called a "yam bean". This name accurately reflects its botanical origins as a bean that grows a yam-like edible tuber. It’s the "bean" part of the name that is key to its classification, and it’s important to remember it’s not related to true yams.

The Danger of Mistaking Them

For gardeners, chefs, and consumers, knowing the specific species is essential. While wild yam extract and supplements are sold, they are processed under controlled conditions, and consuming parts of the raw plant can be dangerous. The jicama you find in the produce section is the safe and delicious option.

Conclusion: Navigating the Names

The answer to the question, "What is the name of a Mexican yam?" is not a simple one. The term can lead to confusion between the edible jicama and the toxic medicinal wild yam. The safe, culinary root with the crisp, watery flesh is jicama, a legume with a distinct flavor and texture. The ornamental and medicinal wild yam, Dioscorea mexicana, is a different plant entirely and should never be eaten. Understanding these botanical differences is crucial for safety and culinary enjoyment. When in doubt, always stick to the labeled jicama in the produce aisle for a delicious, healthy, and crunchy addition to your meals.

The Yam Bean (Pachyrhizus erosus) is a versatile root vegetable, and more information can be found on its global cultivation and uses here.

Frequently Asked Questions

Yes, jicama is the common edible root vegetable that is often referred to as a Mexican yam or Mexican turnip. However, this is not a true yam, but a legume.

Jicama is called a yam because its large, starchy tuberous root grows underground, similar to a traditional yam. Despite the resemblance, it belongs to the bean family (Fabaceae), which makes it a 'yam bean' botanically.

A Mexican wild yam (Dioscorea mexicana) is known for its large, woody, and ornamental caudex, or enlarged stem, which grows above ground and is often called a tortoise plant due to its unique appearance.

No, you should never eat the leaves, seeds, or pods of the jicama plant. These parts contain rotenone, a toxic compound. Only the peeled root is edible.

First, peel the tough brown skin with a knife or vegetable peeler. The white flesh can then be cut into sticks, cubes, or shredded for salads. It can be eaten raw, lightly cooked, or roasted.

Diosgenin is a compound found in wild yam roots that is used in labs to create steroid hormones. However, the human body cannot convert diosgenin into hormones by simply eating the plant. Consumption of wild yam is dangerous and should not be attempted.

Jicama has several common names, including Mexican yam bean, Mexican turnip, Mexican potato, and yam bean. Its scientific name is Pachyrhizus erosus.