Jicama
It is Usually Eaten Raw!
Jicama, also referred to as the yam bean, has a tuberous root with a course, yellowish skin that should be peeled prior to usage. The root’s interior is white, and has a nice, juicy, sweet flavor somewhat like that of an apple or a pear. Although the jicama can be used cooked in soups and stir fries, it is usually eaten raw and can be eaten plain. In its raw form, the jicama is good for vegetable platters, lettuce rollups, juiced drinks, fresh salads, etc. You can also use the jicama for salsas and what have you. Just use your imagination! The biggest grown jicama tubers on record weighed approximately 50 lbs (23 kgs). When purchasing jicama, only choose firm tubers with dry roots. Avoid those that are bruised and have wet spots that are soft to the touch. Settle for medium-sized jicama for better flavor.
Cultivation From Seed
- Place jicama seeds in a container with lukewarm water just enough to cover the seeds. Soak for one full day.
- Mix four parts of vermiculite to one part of peat moss. Place the mixture in the container up to three-quarters full.
- Scatter the jicama seeds on the potting soil. Gently water the seeds until moist with a sprayer.
- Cover the seeds with about one-quarter inch of potting mixture.
- Place the seeds in a location where there is indirect sunlight for at least three hours.
- Keep the potting soil moist (not wet) until the sprouts appear and have grown to about four inches. Plant outdoors when all danger of frost is gone.
- Prepare the soil prior to planting. Mix well with plenty of compost. Jicama plants like loose, well-drained soil.
- Make holes about six inches deep and at least 12 inches apart. If you are planting more than one row, space the rows about three feet apart. Place jicama seedlings in the prepared hole. Cover with soil, but leave about two inches of the sprouts exposed. Gently firm the soil down with your fingertips. Sprinkle gently with water until the soil is moist (not wet). Water only when the soil becomes slightly dry to the touch. (Warm weather and soil temperatures will determine the speed the jicama plants will grow.)
- Fertilize with a 6-6-12 fertilizer every two months during the growing season. Do not apply the fertilizer on the base of the plant.
- Pinch off booms once they appear. The jicama vines can grow up to 20 feet, so plant them like you would pole beans. A garden trellis will provide a good support. When the jicama vines are approximately 36 inches tall, when the pea-like blossoms appear, pinch the tips to encourage horizontal growth.
Harvesting
Wait until the jicama plant has grown at least for four months prior to harvesting. By then, the tubers will still be small. However, harvest the jicama before the first hard fall frost. Better smaller jicama tubers than none at all! Use a shovel carefully to harvest the tubers. Remove the soil from the tubers, and gently wash off the mud clumps. Air dry before storage or prior to using. Ideally, you should wait to harvest until after nine months of growth. This will ensure you larger jicama tubers.
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