Jicama Plant Assignment 3
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Summary
This assignment details the botanical information, history, and utilization of jicama. It covers topics such as family, type of plant, distribution, and harvesting methods. The assignment also mentions the plant's culinary uses.
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**ASSIGNMENT 3 - JICAMA (*Pachyrhizuserosus*)** **BOTANICAL INFORMATION**: - Which plant family does this species belong to? - What type of plant is it: (a) herbaceous or woody; (b) herb, shrub or tree; (c) annual, biennial or perennial? a. Herbaceous as it is a vine. b. Herb...
**ASSIGNMENT 3 - JICAMA (*Pachyrhizuserosus*)** **BOTANICAL INFORMATION**: - Which plant family does this species belong to? - What type of plant is it: (a) herbaceous or woody; (b) herb, shrub or tree; (c) annual, biennial or perennial? a. Herbaceous as it is a vine. b. Herb c. Perennial, meaning it lives longer than two years. They often go dormant in the winter and come back in the spring. - What is its [native] distribution? **HISTORY AS A FOOD PLANT**: - Where was this species first domesticated? - In which two regions of the world are the plant most widely grown and used? **UTILIZATION**: - What part of the plant is used, and how is it processed? 1. **Harvesting**: The tuberous root is harvested from the ground. 2. **Peeling**: The thin, brown skin is peeled off using a vegetable peeler or knife. 3. **Cutting**: The peeled jicama can be cut into sticks, cubes, or slices, depending on how it will be used.
