Pachyrhizus erosus, commonly known as jícama ( or ; Spanish jícama ; from Nahuatl xīcamatl, ) Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is a species in the Pachyrhizus erosus in the pea family. (Fabaceae). Pachyrhizus tuberosus and Pachyrhizus ahipa are the other two cultivated species. The naming of this group of edible plants can sometimes be confusing, with much overlap of similar or the same common names. Flowers, either blue or white, and pods similar to peas, are produced on fully developed plants. Several species of jicama occur, but the one found in many markets is P. erosus. The two cultivated forms of P. erosus are jicama de agua and jicama de leche, both named for the consistency of their juice. The leche form has an elongated root and milky juice, while the agua form has a top-shaped to oblate root and a more watery, translucent juice and is the preferred form for the market. Description The jícama vine can reach a height of given suitable support. Its root can attain lengths up to and weigh up to . The heaviest jícama root ever recorded weighed and was found in 2010 in the Philippines. Jicama is frost-tender and requires nine months without frost for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least five months without frost, as it will still produce tubers, but they will be smaller. Warm, temperate areas with at least five months without frost can start seed 8 to 10 weeks before the last spring frost. Bottom heat is recommended, as the seeds require warm temperatures to germinate, so the pots will need to be kept in a warm place. Jicama is unsuitable for areas with a short growing season unless cultured in a greenhouse. Growers in tropical areas can sow seed at any time of the year. Those in subtropical areas should sow seeds once the soil has warmed in the spring. Taxonomy Other names for jicama include Mexican potato, ahipa, saa got, Chinese potato, and sweet turnip. In Ecuador and Peru, the name jicama is used for the unrelated yacón or Peruvian ground apple, a sunflower family plant whose tubers are also used as food. History The jicama originated in Mexico and Central America.