Description
Caution: The tuber (root) is the only edible part of Jicama, much like Potato Plants. The plant’s seed pods (look like pea pods) and leaves are toxic if eaten.
Thai Jicama has the same sweet flavor and crunchy texture as it’s Mexican sibling. Provide plenty of room because the vines can grow as far as 20 feet! We recommend growing Jicama near a fence, structure, or trellis, so that the vine has somewhere to climb. Expect average tubers (roots) to have a diameter of 5″ and weigh between 4 and 6 pounds.
Jicama is high in Vitamin C and a staple in Traditional Central American Cuisine. Eat it peeled, cooked, or raw. Cut raw peeled Jicama into sticks and snack on them like carrots or celery. Cooked, it makes salads, soups, and stews even more delicious.
Growing Instructions: Sow seeds after the threat of frost has passed. We recommend planting in the Spring or Early Summer for best results. Allow 5 to 9 months for Jicama to grow to full maturity. Harvest will take place in the Fall/Winter as days grow shorter weather slightly cools. Make sure that Jicama receives plenty of Sunlight (Full Sun is recommended, but Partial Afternoon Sun will suffice). Keep Jicama well-watered, especially during the peak of the Summer Heat.
Jicama is extra-special because grows well in Florida’s Intense Summer Sun, make sure that it remains well-watered.
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