Jicama Seeds - Mexican yam

Jicama also known as Mexican yam, ahipa, saa got, Chinese potato, Mexican potato, or Chinese turnip, are versatile and thrive in tropical and subtropical climates.

Tuberous climbing plant from Central America, safe to eat raw or cooked. Grows best in warm climates. Suitable for various temperate regions.

• 1 oz - Approximately 140 Seeds
• 4 oz - Approximately 560 Seeds
• 1 lb - Approximately 2,240 Seeds

• Botanical Name: Pachyrrhizus erosus
• Common Names: Jicama (pronounced he'-cama) has a variety of common names including climbing yam bean; Mexican potato; Mexican Water Chestnut; Mexican turnip; cây củ đậu (Vietnam); seng kuang (Malay); di gwa (Chinese); kuzuimo (Japan); sinkamas (Filipino); man kaeo (Thai); sankalu (Hindi).Plant Family: Fabaceae

HOW TO GROW

Jicama needs 9 months of frost-free weather for a good harvest. It can still produce smaller tubers in cooler areas with 5 months frost-free. For these areas, start seeds 8-10 weeks before last spring frost.Use bottom heat for jicama germination in warm soil. Use hot water or a heat propagator. Keep pots warm. Unsuitable for short growing seasons unless in a glasshouse. For subtropical areas, sow seeds in warm spring soil.
Tropical Areas: Sow all year in the tropics.
Even though this plant is an herbaceous perennial, it is usually grown as an annual, because the root tuber, the perennial part, is also the bit harvested. Jicama can be propagated from a tuber or seed. The plants die back in winter in cool climates but the tubers will shoot again in spring. The root of jicama develops swellings the size of a large turnip, (up to 5 per plant) under the surface of the ground.
Plant Height: Even though this vine can reach 2 - 6 m tall, it is usually pruned to 1 - 1.5 m as removing the flowers can double the yield of roots. In Mexico it is grown in fields and pruned with a machete.
Planting Details
Seed Preparation: Soak the seed in warm water overnight to soften the seed coat and speed germination.
Planting Depth: Sow seed 5 cm deep.
Spacing: Space plants 20 - 25 cm apart in rows 60 - 90 cm apart.
Position: Full sun.
Soil Type: Jicama prefers a rich, moist, sandy loam soil with good drainage that is high in potassium.
Harvest
The tubers can be harvested from 4 months for small tubers, it takes 9 months for large tubers to develop. The seed pods and seeds are toxic and dangerous to eat. The pods contain rotenone, a toxic substance often used as an organic insecticide.
Eating: The sweet, juicy, crisp tubers are eaten raw or lightly cooked. To prepare, peel off the brown skin. The raw tubers taste like a cross between a water chestnut and an apple and do not discolour when cut. It is a great addition to salads and can be used as a crudité. It is also substituted for water chestnuts in stir-fry. In Mexico it is sliced thinly and sprinkled with salt, lemon juice and chilli sauce. As a food, jicama is low in calories, only 45 calories for one cup of cubed root.