Pachyrhizus Erosus

Scientific Name: Pachyrhizus erosus

Common Name: yam bean

Symbol: PAER3

Category: Dicot

Genus: Pachyrhizus

Family: Fabaceae

Family Common Name: Pea family

Order: Fabales

Class: Magnoliopsida

Subkingdom: Tracheobionta

Kingdom: Plantae

Duration: Perennial

Growth Habit: Vine, Forb/herb

Native Status: L48 (I), HI (I), PR (I), VI (I)

Edible: unknown

Yam bean

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Scientific Name: Pachyrhizus erosus

Common Name(s): Yam bean

Edible: yes

Medicinal: no

Parts Used: fruit

Logos 13 Aug, 2008	CAUTION--The raw seeds are poisonous.
Current Rating: 0.0000

Logos 13 Aug, 2008	Description: The yam bean is a climbing plant of the bean family, with alternate, three-parted leaves and a turniplike root. The bluish or purplish flowers are pealike in shape. The plants are often so rampant that they cover the vegetation upon which they are growing.
Current Rating: 0.0000

Logos 13 Aug, 2008	Habitat and Distribution: The yam bean is native to the American tropics, but it was carried by man years ago to Asia and the Pacific islands. Now it is commonly cultivated in these places, and is also found growing wild in forested areas. This plant grows in wet areas of tropical regions.
Current Rating: 0.0000

Logos 13 Aug, 2008	Edible Parts: The tubers are about the size of a turnip and they are crisp, sweet, and juicy and have a nutty flavor. They are nourishing and at the same time quench the thirst. Eat them raw or boiled. To make flour, slice the raw tubers, let them dry in the sun, and grind into a flour that is high in starch and may be used to thicken soup.
Current Rating: 0.0000

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Pachyrhizus erosus

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