What vegetable is jicama related to?

Contrary to its appearance as a simple root vegetable, jicama is actually a member of the Fabaceae family, commonly known as the legume, pea, or bean family. This surprising botanical connection places it in the same group as more familiar foods like green beans, peas, and lentils.

Quick Summary

Jicama is a unique root vegetable belonging to the legume family, Fabaceae, alongside beans and peas. While only the tuberous root is edible, the plant is prized for its crisp texture and mild, sweet flavor.

Key Points

• Legume Family Member: Jicama is a member of the Fabaceae, or legume family, related to peas, beans, and peanuts.

• Edible Root Only: While the underground root is safe and nutritious, all above-ground parts of the plant, including leaves and seeds, are toxic.

• Distinct Texture and Flavor: Unlike starchy potatoes, jicama has a crunchy, juicy texture and a mild, slightly sweet, nutty flavor, similar to a water chestnut or apple.

• Nutritional Powerhouse: It is low in calories but rich in fiber (especially prebiotic inulin) and Vitamin C, offering significant health benefits.

• Growing Requires Pruning: To produce large, high-quality roots, the flowers on the jicama vine must be pinched off during the growing season.

Jicama's Surprising Family Tree: The Legume Connection

When you see a jicama in the produce aisle, its unassuming brown skin and spherical shape might lead you to believe it's a relative of the potato or turnip. However, this crispy, juicy vegetable harbors a surprising secret: it belongs to the legume family. The edible root is the only part of the plant consumed by humans, while the rest, including the beans and leaves, is toxic. This unique characteristic makes jicama a botanical anomaly and a fascinating addition to the culinary world.

The Diverse Fabaceae Family

The Fabaceae family is one of the largest plant families in the world, encompassing over 20,000 species. Members are typically identifiable by their characteristic pod-like fruits that contain seeds. Key features of this family include the ability to fix nitrogen in the soil, which enriches the earth and benefits other plants. The Fabaceae family includes a vast array of edible and ornamental plants, proving its diversity. Other relatives of jicama include:

• Beans: Varieties like green beans, lima beans, black beans, and kidney beans are all part of the Fabaceae family.
• Peas: Garden peas and chickpeas are other common legume family members.
• Lentils: These small, lens-shaped seeds are a staple in many cuisines and share a genetic link with jicama.
• Peanuts: A surprising member, peanuts also grow underground and are classified as a legume.
• Alfalfa and Clover: These are primarily used for livestock feed and as cover crops.

Jicama's Unique Position in the Legume World

While many legumes are cultivated for their seeds (pulses) or pods, jicama stands out as a legume cultivated for its swollen, edible root. The plant itself grows as a vigorous vine, sometimes reaching up to 20 feet long, with pea-like flowers. However, unlike green bean or pea pods, the beans produced by the jicama vine are toxic and should not be eaten. This is a crucial distinction for home gardeners who might be tempted to taste the pods. This toxicity is due to a natural insecticide called rotenone, which is concentrated in the above-ground parts of the plant.

Comparing Jicama to the Misidentified Potato

Because of its starchy texture and underground growth, jicama is often mistakenly referred to as the “Mexican potato.” However, a nutritional and botanical comparison reveals how different these two vegetables truly are. While they both provide carbohydrates, their profiles and uses differ significantly.

Feature	Jicama	Potato
Botanical Family	Fabaceae (Legume/Bean)	Solanaceae (Nightshade)
Primary Use	Eaten raw or lightly cooked for crispness	Must be cooked; primarily used baked, fried, or mashed
Texture	Crunchy and juicy, similar to an apple or water chestnut	Starchy and mealy when cooked
Flavor	Mild, slightly sweet, and nutty	Earthy, savory, and starchy
Nutritional Profile	Low in calories, high in fiber (inulin) and Vitamin C	Higher in calories and carbs, good source of Potassium

The Nutritional and Culinary Benefits of Jicama

Jicama offers a refreshing crunch and a subtly sweet flavor that makes it incredibly versatile. It is excellent when enjoyed raw, especially when cut into sticks and seasoned with lime juice and chili powder, a popular Mexican preparation. Its ability to retain its crisp texture even when lightly cooked makes it a great addition to stir-fries, and it can also be grated into slaws or salads for extra texture.

Beyond its culinary uses, jicama boasts a stellar nutritional profile. It is high in dietary fiber, including inulin, a prebiotic that promotes healthy gut bacteria. It is also an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health. Its high water content and low-calorie count make it a hydrating and healthy snack option. For more on the health benefits of legumes in general, consider reading the information provided by the Harvard T.H. Chan School of Public Health: The Nutrition Source: Legumes and Pulses.

How Jicama is Grown and Harvested

Growing jicama requires a long, warm, frost-free season, similar to other tropical and subtropical plants. It is cultivated as a vine, and for optimal root growth, the flowers that appear on the vine are often removed. This practice redirects the plant's energy from producing potentially toxic seeds to developing a larger, more flavorful underground tuber. Harvest typically occurs at the end of the growing season before the first frost. The roots should be dug up carefully to avoid bruising, and smaller bulbs (under five pounds) are often preferred for their softer texture.

Conclusion: More Than Meets the Eye

So, what vegetable is jicama related to? It's a legume, surprisingly, not a root vegetable like a potato or turnip. This unique botanical heritage gives jicama its distinctive properties, from its vibrant crunch and mild, sweet flavor to its impressive nutritional content. By understanding its true origins in the Fabaceae family, we gain a greater appreciation for this versatile and healthy plant, celebrating it not just for its taste but also for its fascinating place in the plant kingdom.

Jicama Fun Facts

• Unexpected Relative: Jicama is part of the legume family, which also includes peas and beans.
• The Vine Connection: Despite being a root vegetable, jicama grows on a long vine that requires a trellis to climb.
• Toxic Components: Only the root of the jicama is edible; the leaves, stems, flowers, and beans are toxic.
• Mexican Origin: Jicama is native to Mexico, where it has been a staple food for centuries.
• Low-Glycemic Choice: Due to its high fiber content, jicama is considered a low-glycemic food, making it beneficial for managing blood sugar.

How to Grow Jicama

1. Select a sunny spot: Choose a location with at least 6 hours of full sun per day and well-draining soil.
2. Plant in warm soil: Sow seeds or plant tubers after the danger of frost has passed, as jicama requires a long, warm growing season.
3. Provide support: Since jicama is a vine, it will need a trellis or other support to climb.
4. Prune flowers: For the largest, most flavorful roots, pinch off any flowers that appear on the vine. This sends the plant's energy to the underground tubers.
5. Harvest before frost: Dig up the jicama roots before the first frost of the season to collect your harvest.

	Jicama Growing Conditions
Sun Exposure	Full Sun (at least 6 hours)
Soil Type	Loamy, sandy, moist but well-drained
Temperature	Frost-tender; thrives in hot weather
Watering	Requires consistent watering; soil should not dry out
Harvest Time	Late in the growing season, before frost
Pruning	Pinch flowers to encourage root growth
Pest Control	Pests generally avoid the toxic above-ground parts

The Importance of Pruning

If you're growing jicama at home, don't overlook the crucial step of pruning the flowers. While the blooms are pretty, they divert valuable energy from the root. By pinching off the flowers, you ensure that the plant's resources are channeled into developing a larger, more robust edible tuber, significantly increasing your yield. This is a simple but vital technique for home gardeners seeking the best possible harvest.

The Takeaway

Jicama is a truly fascinating vegetable that subverts expectations. Though its edible part is an underground tuber, it is not a nightshade like the potato. Its true heritage lies within the legume family, connecting it to a wide range of familiar foods. With its nutritional benefits, unique flavor, and versatility, jicama is a worthwhile addition to any diet, offering a healthy and crunchy alternative to other starchy root vegetables.

Conclusion: The Legume in Disguise

Ultimately, the answer to "what vegetable is jicama related to?" is not found by judging its appearance but by examining its botanical family, the Fabaceae. This places it in the same league as peas and beans, even though it is consumed for its root rather than its seed. Its dual nature, with a delicious edible root and a toxic vining plant, makes it a unique and intriguing member of the vegetable kingdom, offering a crisp, refreshing, and nutritious alternative to more common staples.

Frequently Asked Questions

What kind of vegetable family does jicama belong to?

Jicama belongs to the Fabaceae family, which is also known as the legume, pea, or bean family.

Is jicama a potato or a yam?

No, jicama is not a potato or a yam, although it is sometimes called the 'Mexican potato' or 'yam bean.' Botanically, it is a legume and is unrelated to either potatoes (nightshade family) or true yams.

Are all parts of the jicama plant edible?

No, only the tuberous root of the jicama plant is safe to eat. The leaves, stems, flowers, and seed pods are toxic and contain rotenone, a natural insecticide.

Does jicama taste like other vegetables in the legume family?

Jicama's flavor is unique, often described as a mild, slightly sweet, and nutty combination reminiscent of an apple or water chestnut. It doesn't have a typical 'bean' flavor.

Is jicama a healthy vegetable?

Yes, jicama is very healthy. It is low in calories but high in dietary fiber (especially prebiotic inulin) and Vitamin C, which supports digestive health and immunity.

What is the best way to eat jicama?

Jicama is most often enjoyed raw, peeled and sliced into sticks, or cubed and added to salads and slaws. It can also be lightly cooked in stir-fries, as it retains its crisp texture.

How do you store jicama to keep it fresh?

Whole, unpeeled jicama can be stored in a cool, dry place for up to a few weeks. Once cut, it should be stored in an airtight container in the refrigerator to maintain its freshness and crunch.