Only the flesh of the root vegetable itself is safe to eat. Jicama's skin, stem, leaves, and seeds are poisonous.
Jicama growing occurs under a climbing legume plant, which has extremely long and large tuberous roots. ... Only the tap root is edible; the leaves, stems, pods, and seeds are toxic and should be discarded.
Jicama is a globe-shaped root vegetable with papery, golden-brown skin and a starchy white interior. ... Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip.
Jicama is available year round, but it's at its best from October into the spring.
Because of its vitamin C content, jicama can also help fight inflammation. We cause some inflammation ourselves, even through healthy activities like exercise.. . . . .364011236562!]0000000000000009783314146353!]
