General Description/History

Yam bean or “jicama” originated in Central and South America, but is now grown widely in many parts of Asia. The white flesh is crisp and juicy, with a mild, slightly sweet flavour. After peeling, it can be thinly sliced and eaten raw in a salad. It is a great addition to a stir fry as it does not soften with cooking, adding a crunchy texture while tending to absorb other flavours in the dish. Yam bean can be stored for several weeks in the fridge, although its flavour deteriorates over time.

Season: Summer,Autumn,Winter,Spring

Botanical Name: Pachyrhizus erosus

Alternative Names: bangkuang, sa got, jicama, man gaeo

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: