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Yam (vegetable)
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Yam (vegetable)
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers (some other species in the genus being toxic).
Yams are perennial herbaceous vines native to Africa, Asia, and the Americas and cultivated for the consumption of their starchy tubers in many temperate and tropical regions. The tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species.
A monocot related to lilies and grasses, yams are vigorous herbaceous, perennially growing vines from a tuber. Some 870 species of yams are known, a few of which are widely grown for their edible tuber but others of which are toxic (such as D. communis).
Yam plants can grow up to 15 metres (50 feet) in length and 7 to 15 centimetres (3 to 6 inches) high. The tuber may grow into the soil up to 1.5 m (5 ft) deep. The plant disperses by seed.
The edible tuber has a rough skin that is difficult to peel but readily softened by cooking. The skins vary in color from dark brown to light pink. The majority, or meat, of the vegetable is composed of a much softer substance ranging in color from white or yellow to purple or pink in mature yams.
The name "yam" appears to derive from Portuguese inhame or Canarian Spanish ñame, which derived from Fula, one of the West African languages during trade. However, in Portuguese, this name commonly refers to the taro plant (Colocasia esculenta) from the genus Colocasia, as opposed to Dioscorea.
The main derivations borrow from verbs meaning "to eat". True yams have various common names across multiple world regions.
In some places, other (unrelated) root vegetables are sometimes referred to as "yams", including:
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Yam (vegetable)
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers (some other species in the genus being toxic).
Yams are perennial herbaceous vines native to Africa, Asia, and the Americas and cultivated for the consumption of their starchy tubers in many temperate and tropical regions. The tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species.
A monocot related to lilies and grasses, yams are vigorous herbaceous, perennially growing vines from a tuber. Some 870 species of yams are known, a few of which are widely grown for their edible tuber but others of which are toxic (such as D. communis).
Yam plants can grow up to 15 metres (50 feet) in length and 7 to 15 centimetres (3 to 6 inches) high. The tuber may grow into the soil up to 1.5 m (5 ft) deep. The plant disperses by seed.
The edible tuber has a rough skin that is difficult to peel but readily softened by cooking. The skins vary in color from dark brown to light pink. The majority, or meat, of the vegetable is composed of a much softer substance ranging in color from white or yellow to purple or pink in mature yams.
The name "yam" appears to derive from Portuguese inhame or Canarian Spanish ñame, which derived from Fula, one of the West African languages during trade. However, in Portuguese, this name commonly refers to the taro plant (Colocasia esculenta) from the genus Colocasia, as opposed to Dioscorea.
The main derivations borrow from verbs meaning "to eat". True yams have various common names across multiple world regions.
In some places, other (unrelated) root vegetables are sometimes referred to as "yams", including:
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