Cassava peas (jicama, carved pachyrhizus). Legends, myths, symbolism, description, cultivation, methods of application

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Cassava peas (jicama, carved pachyrhizus). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Cassava Pea (Jicama, Pachyrhizus erosus). Photos of the plant, basic scientific information, legends, myths, symbolism

Cassava peas

Basic scientific information, legends, myths, symbolism

Sort by: Pachyrhizus

Family: Legumes (Fabaceae)

Origin: Central and South America

Area: Cassava peas are widely cultivated in tropical and subtropical regions of the world.

Chemical composition: Cassava pea root crops are rich in starch, B and C vitamins, proteins, mineral salts and flavonoids. They also contain medicinal compounds such as isoflavones, saponins and tannins.

Economic value: The roots of cassava peas are eaten fresh and cooked. They can be used to make salads, soups, stews and other dishes. In addition, cassava pea root extracts are used in cosmetics and pharmaceuticals for their antioxidant properties and ability to reduce inflammation.

Legends, myths, symbolism: In some cultures, cassava peas are associated with wealth and abundance. Its use can symbolize prosperity and well-being. In general, cassava peas can symbolize healthy eating, origin, wealth, healing, connection with nature.

Cassava Pea (Jicama, Pachyrhizus erosus). Description, illustrations of the plant

Cassava Pea (Jicama, Cutaway Pachyrhizus), Pachyrhizus erosus L. var. Pachyrfmus angulatus Richard. Classification, synonyms, botanical description, nutritional value, cultivation

Cassava peas

Synonym: Dolichos bulbosum. L.

Names: fr. pois manios; iguama in the Philippines; in Mauritius patate-cocnon; in Indochina cu-dau, cu-san; in New Caledonia magnania, bale, bate.

A plant with creeping stems, large trifoliate leaves and purple flowers; growing fast. Straight beans, resembling pea beans in appearance, contain 8-10 seeds each.

It is used and cultivated like potatoes. The tubers of this plant contain 1,65% nitrogenous substances, 0,08% fat, 7,40% nitrogen-free substances, 5,03% sugar.

Cassava peas

In Peru and Venezuela, another species is cultivated - Pachyrhizus tuberosus Sprengel (Dolichos tuberosus Lam.), called there anipa or yam-bean.

Author: Ipatiev A.N.

Cassava Pea (Jicama, Pachyrhizus erosus). Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Treatment of diseases of the stomach and intestines: The young roots of cassava peas can be used to treat stomach and intestinal ailments such as stomach ulcers, dyspepsia, constipation and diarrhea. The roots must be cleaned, cut and pour boiling water. After the roots have cooled slightly, the infusion should be filtered and drunk.
Treatment of bronchitis and cough: Cassava peas can be helpful in treating bronchitis and coughs. To do this, insist 100 grams of dried cassava pea roots in 1 liter of boiling water for 30 minutes, then strain. Drink the resulting infusion three times a day for 1 glass.
Strengthening the immune system: Cassava peas are high in vitamin C, which can boost the immune system. To prepare a drink based on cassava peas, cut the root into pieces, pour boiling water over it and let it steep for 10-15 minutes. Add honey for flavor and sip the resulting drink throughout the day.
Cholesterol Reduction: Cassava peas can help lower blood cholesterol levels due to their high content of dietary fiber and other nutrients. To prepare an infusion based on cassava peas, cut the root into pieces and pour boiling water over it. Let it brew for 15-20 minutes, then strain and drink the resulting infusion three times a day before meals.

Cosmetology:

Mask for the face: A cassava pea mask can help hydrate the skin and improve its texture. To prepare the mask, mix 1 teaspoon of cassava pea pulp with 1 teaspoon of honey and 1 teaspoon of milk. Apply the resulting mixture on your face and leave it on for 15-20 minutes. Then wash off the mask with warm water.
Body Scrub: A cassava pea scrub will help remove dead skin cells and improve skin tone. To make the scrub, mix 2 tablespoons chopped cassava peas with 1 tablespoon olive oil and 1 tablespoon sea salt. Massage the resulting mixture on damp body skin for 5-10 minutes, then rinse with warm water.
Hair Mask: A cassava pea mask can help strengthen hair and make it shinier. To prepare the mask, mix 2 tablespoons chopped cassava peas with 1 tablespoon olive oil and 1 tablespoon honey. Apply the resulting mixture to damp hair and leave for 30 minutes, then rinse with warm water and shampoo.
Face tonic: A cassava pea tonic can help to refresh the skin and shrink pores. To make a tonic, pour 1 tablespoon chopped cassava peas into 1 cup boiling water and let steep for 30 minutes. Then strain the resulting liquid and add 1 tablespoon of apple cider vinegar. Apply toner to face with a cotton pad and leave to dry completely.
Hand cream: cream based on cassava peas will help moisturize and soften the skin of the hands. To make the cream, mix 1 teaspoon crushed cassava peas with 1 tablespoon coconut oil and 1 tablespoon honey. Apply the cream on your hands and massage for a few minutes, then leave until completely absorbed.

Attention! Before use, consult with a specialist!

Cassava Pea (Jicama, Pachyrhizus erosus). Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Cassava pea (Jicama, Pachyrhizus erosus), Pachyrhizus erosus, is an edible root vegetable that is widely used in cooking.

Tips for growing, harvesting and storing cassava peas:

Cultivation:

Cassava peas prefer warm climates and fertile soils. Plants can be grown from seeds or cuttings.
Plant plants 2-3 cm deep and 20-30 cm apart in spring or summer.
Cassava peas need regular watering and fertilizing during growth and flowering periods.
After sowing cassava pea seeds, it is recommended to cover with soil or mulch to keep moisture in the soil.

Workpiece:

Cassava root can be used in a variety of dishes such as salads, soups, stir-fries, marinades, and desserts.
Harvest the roots when they reach maturity (usually 6-9 months after sowing). Use them fresh or after pre-treatment.
To peel a root vegetable, you need to remove the peel, and then cut it into cubes or slices.
Cassava peas can also be used to make flour, which is then used to make bread, cakes, and other products.

Storage:

Fresh cassava root is best used as soon as possible after harvesting, as it spoils quickly.
If you want to keep the root crop for a longer period, then it can be frozen for several months.
Cubes or slices of cassava peas can be refrigerated in a plastic bag for up to 1 week.
Cassava pea flour should be stored in sealed containers in a cool and dry place.

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