Tony Moody
NSW Agriculture

Pacchyrhizus erosus

Chinese: Di Gwa | Filipino: Sinkamas | Japanese: Kuzuimo |
Malay: Seng Kuang | Spanish: Jicama | Vietnamese: Cû Dâu

The edible roots of a climbing vine that is otherwise toxic, one of the few leguminous roots that can be eaten. The plant is native to Central America and was probably introduced to south-east Asia via the Philippines. The edible tubers are usually round and 10–15 cm in diameter, with a light brown skin and a white flesh. Can be eaten raw as a salad or cooked in stir-frys etc.

Growing conditions: Frost free—Queensland and northern New South Wales.