Legume from Mexico and Central America cultivated for its large fleshy tuberous roots.
As a nice crunchy root vegetable it partners well with most salad greens and is great mixed with cucumbers. Partners well with light herbs like dill, coriander, basil and parsley. Also partners well with mild chillies and capsicums in salsas and on cheese platters when cut into thin slices similar to an apple or pear.
Usually used fresh, cut into strips for salads or marinated in lime juice. Can be dried and ground into gluten free flour for cakes and desserts. Cut into cubes and use in stir-fries etc., use as a substitute for water chestnut. It does not oxidise when cooked or used fresh and keeps its lovely crunch. Harvest at about 5-9 months depending on location. In frosty climates, dig up tubers as plants die down in autumn. Store in a cool dry location.
General garden conditions, plant in rows 30cm apart. Promotes soil fertility through nitrogen fixation, can be used for crop rotation or intercropped with corn. Trimming the vine encourages better tuber formation.
Give regular applications of Seasol and PowerFeed to keep the plant healthy and producing well.
Do not consume the bean or leaves. Remove bean pods as they form.
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