Jicama Plant Overview and Uses

The plant family Pachyrhizuserosus belongs to.

Jicama is a herbaceous herb that is perennial.

The location where jicama was first cultivated.

The two global regions where jicama is widely used and cultivated.

The steps involved in preparing jicama for consumption: harvesting, peeling, and cutting.

The plant family Jatropha belongs to.

A woody tree, not a herb or shrub, and perennial.

Primarily grown for its oil, typically for biodiesel.

Harvesting the seeds from the plant.

Pressing the crushed seed to extract the oil.

A vegetable dug from the soil. It can be a true root (for water/nutrient absorption) or another underground stem.

A large, swollen true root specialized for storing carbohydrates.

Modified stem with basal scale leaves; e.g., onion, garlic.

Any plant part (above or below ground) that is not a fruit.

Above-ground vegetable parts (leaves, stems, immature flowers, shoot tips, seedlings).

Native to the Andes Mountains of Bolivia and Peru.

A potato blight (Phytophthora infestans) decimated the crop in 1846-47.

Vegetative propagation using the "eyes" of the tuber, producing clones.

A modified stem, often in tropical regions, a monocot.

The staple crop thrives in water-saturated soils in tropical climates and must be cooked to remove irritant calcium oxalate crystals.

A tropical starchy root crop, native to Central and South America, crucial for starch in the tropics, especially in Africa.

A highly nutritious root crop (Ipomoea batatas) propagated from cuttings, rich in starch, protein, vitamins, and minerals. Often mistaken for yams.

A large, swollen true root specialized for storing carbohydrates found primarily in biennial cool-temperate plants.

Fermented taro paste, a popular taro-based porridge, primarily in Hawaii and the South Pacific.

A plant that completes its life cycle in two years, storing carbs in its first year and using them to produce flowers and fruit in the second.

Spices were initially used as preservatives, antimicrobial agents, and for medicinal purposes, masking spoilage odors, and enhancing flavor.

Aromatic volatile oils, mainly terpenoids/monoterpenes, located in various plant parts.

The Crusades facilitated the spread of spices in Europe, with Venetian traders playing a key role.

The devastating attack on Constantinople by the Crusaders, which made Venice a major spice trade hub.

The exchange of spices, from Asia, for European goods like grains, wines, and textiles.

Profiteering made spices expensive and unreliable, and travel across deserts was difficult with limited transportation.

He found a sea route from Europe to India and East Asia by sailing around Africa in 1499.

The Portuguese initially controlled the spice trade, especially black pepper.

Herbs and shrubs from the Mediterranean with fragrant oils, used as spices (e.g., rosemary, thyme, oregano).

Different members of the Mint family used for cooking (e.g., rosemary in cooking, thyme in sauces, oregano in Italian dishes).

Used as a seasoning in northern Italy, similar to oregano in the south.

Pungent, strong, and somewhat bitter, used in roasted meats and poultry.

Originally from Africa, India, and the eastern Mediterranean, also Southeast Asia.

Includes spearmint, peppermint, and field mint; used as potherbs, teas and menthol extraction.

Fresh or pickled perilla leaves are central to Korean and Japanese cuisine.