I have a heap of seedlings needing to be planted (thanks to Addy for supplying the seed some time ago).
I'll have to have a look into this plant again as I'm really not sure where to plant them. How big does the plant grow? Is it heavy? Is it annual or perennial?
Previous discussion and pictures.
Wiki: The jícama vine can reach a height of 4-5 metres given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20kgs.
The skin is typically peeled before eating it raw. Raw jicama taste is described as crisp, sweet and nutty, similar to a pear or an apple, or a cross between an apple and a potato. It is also slow to discolor when exposed to the open air. Because of this, raw jicama is often used as on raw vegetable platters. As a snack it is served sprinkled with lime juice a little chili powder. When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.
Most commonly eaten raw, jicama maintains much of its crispness when cooked and can be used as an alternative to water chestnuts. Jicama may also be cooked on its own as a vegetable, sauteed with with other vegetables, used in stir-fries or added to stews.
NOTE: Do not eat other parts of the jicama plant as they may be poisonous. Mature seeds have a fairly high content of rotenone, a chemical used as an insecticide and pesticide.
For the best root production, remove flowers when you first see them appear. Doing this causes the root to expand in diameter.
After blooming, jicama does produce flat, pea-like pods. These are not edible and contain toxins that can make you sick, so be sure to keep them pinched off to prevent curious children from eating them.
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