Although Jicama appears like a dusty old stone, it's taste and texture are refreshingly sweet and crisp. Jicama is the only root in the bean family consumed as a food. Licorice root, the other edible root of the legume family, is largely consumed as an herb. Jicama, like licorice root, is sweet and starchy, reminiscent of apples or raw green beans. In contrast to the root, the rest of the plant is very poisonous. Although native to South America, where it has been cultivated for centuries, has become popular in Southeast Asia where it was propogated by Spaniards.

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