Jicama (Pachyrhizuserosus) Assignment 3
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Summary
This document is an assignment on Jicama, covering its botanical characteristics, historical use as a food plant, and various methods of utilization. The document contains questions about the plant's family, type, native distribution, and historical context.
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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.
