For the first time this year I have two different Yam beans growing in my office in Trondheim, Ahipa and Jicama (
Pachyrhizus ahipa og Pachyrhizus erosus) . I’ve grown and eaten Jicama before and here’s an album of pictures about my experiences of this delicious vegetable…worth growing for a little taste each year!
On the left, Ahipa (Pachyrhizus ahipa; Andean yam bean) and Jicama (P. erosus, Yam bean) in my office; September 2016… I hadn’t realised that Ahipa doesn’t climb, hence the stakes on both plants…the yellow things are models of my company, OCEANOR’s marine environmental monitoring buoys that I tested in a wave tank back in the 80s!
Reaching for the lights..
The first time I grew Jicama was in 2008. The yield wasn’t fantastic, but enough to try, here with tomatillos
Quinoa boiled and then stir-fried with chili, tomatoes and onion.
Home grown Norwegian tomatillos ready to cook ;)
Cooked tomatillos with other salsa ingredients!
The final dinner, grated Jicama with lemon bottom left was one of the tastiest vegetables I’ve eaten, salsa (bottom right) and quinoa (top)
My daughter painted a Jicama tuber… I’ve always liked this :)
September 2014 and I was visiting a friend in Woodstock, Vermont and we found Jicamas in the local food coop!
Jicama and chilis
This Woodstock edimental jicama salad was delicious (with foraged greens and flowers)
Woodstock edimental jicama salad
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden
One thought on “Yam beans”
The variety of beans seems to be large – I have just started eating beans (unfortunately not growing them myself) – I hear they might be a substitute for animal proteins. I reckon they are all rich in protein.