Jicama has a pleasant crunch and an almost nutty flavor, similar to a fresh water chestnut. Most of the time jicama is eaten raw, with or without a marinade, making it an easy addition to all sorts of dishes. Cut into small chunks or shred and try jicama out in slaws, chili, or salads. Even though jicama mainly makes an appearance in Latin American cuisines, you can find this food in the produce section of most grocery stores and in specialty markets all year long.
Select a firm, dry bulb with smooth, unblemished light brown skin. Avoid jicama that's soft to the touch or has a shriveled, bruised look to it.
The circumference will vary, too, from as small as a green apple to the size of a softball. As far as taste goes, size doesn't matter. Keep jicama whole and unpeeled in the refrigerator for up to two weeks, or for about a week on your counter as long as it's not in sunlight or the kitchen gets too hot.
Once peeled, you can slice the vegetable and keep it in water in the refrigerator for a few days, but it's best to eat it fresh, soon after cutting. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Because they have such a long growing season, I plant as soon as possible after our last frost date usually in March.
Space seedlings 12 inches apart. You could train the vine to go up a trellis--I usually just leave it grow along the ground. Pinch off any flowers as you see them. This is because the leaves, stem and seeds contain the poison rotenone.
Companion plants are plants that help each other grow better. There's a great reference book about companion planting, called Carrots Love Tomatoes a must-read for any vegetable gardener. After about days, the plant will start producing the root underground. The vine might die back at this point, and if it does that's a sure sign that it's time to harvest. Follow each vine back to the tuber in the soil. Cut off the vine. Depending on how well they grew, your jicama may be as small as an orange or almost as big as a football.
Do not store the jicama in the ground until ready to eat, as you would carrots. They will rot from the inside as soon as a bit of frost touches them ask me how I know. Wash off the outside and cut off the brown skin and fibrous coating underneath.
You can eat the jicama root raw in a salad, make Zesty Summertime Slaw , or add it to stir-fry. We enjoy it raw, cut into sticks and dipped in Caesar dressing. Join my weekly newsletter and learn My 5 Best Gardening Tips!
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Thanks for all the info on Jicama. I do have a few questions regarding if it is the right time for me to start planting Jicama seeds in my garden. I live in Arizona and it is already approaching over degrees daily these days in May, and it will only go up in the coming weeks.
I now understand it needs a long growing season, so should I plant them now? Or is that too hot for them? Please do let me know any advise and tips you may have regarding the same. Selling at the local produce markets is a sure hit if you always offer free taste samples.
Available as seed: Jicama - Climbing Yam Bean. We are happy to replace the seeds, give you a credit or refund, whichever you prefer. Other than our guarantee to the extent of the purchase price Green Harvest gives no other warranty expressed or implied. No liability will be accepted by Green Harvest, its owners or employees as to the accuracy of any information. No responsibility will be taken for damage to property or persons due to information given about a product or technique.
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Given these requirements, hot dry winds will work against the success of jicama. For optimal conditions, shield the plant from wind: companion crops of tall growing corn and sunflowers planted to shield the jicama may help. Cactus—Opuntia ficus indica—is a good companion crop cultivated for its fruits.
If you grow jicama on a trellis, fence, or supports, plant other warm-weather crops starting at about 5 feet away. Crops to grow in the same garden with annual jicama include bush beans, tomatoes, corn, squash, peppers, and eggplant.
Hello, I love jicama. Also have seen some in the store that are cover with wax. What is the purpose of that? I miss my jicama!!! Jicama that is brown inside has likely been on the shelf or in the market for an extended period of time. Jicama, unlike the potato, does not turn brown when sliced—unless it is sliced and then left sitting for some time.
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