Jicama - Mexican potato, Mexican yam bean or Chinese turnip are some of the other names jicama is known for. Like a potato, it is grown underground as a tuber. Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Jicama has a unique flavor that lends itself well to salads, salsas, and vegetable platters. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut in Chinese dishes. Its skin is thin and can be gray, tan, or brown in color.
Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw. Raw jicama tastes similar to a pear or apple. It also does not discolor when exposed to the open air for awhile. Because of this, raw jicama is often used as an accompaniment to raw vegetable platters. 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.Jicama also appears in stews, juiced drinks, stuffings, and a variety of other recipes. In addition to having a unique flavor and texture, jicama takes flavor well, making it well suited to culinary experimentation. Jicama is a great source of vitamin C and is fat free¿making it a superb on-the-go snack.
One adult serving of jicama, which is equal to approximately 1 cup of cubed jicama or 120 grams, also contains only 45 calories. In addition, Jicama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavour comes from the oligofructose inulin (also called fructo-oligosaccharide).Jicama is actually a legume, and it grows on vines that may reach 20 feet (six meters) in length.
The vines tend to hug the ground, terminating in tubers that may grow up to 50 pounds (22 kilograms) in size, although the majority of jicama roots sent to market are approximately three to four pounds (1.3-2 kilograms) in weight. Before eating, the coarse brown outer layer of the jicama should be peeled to reveal the white inside.CultureJicama does best in a warm climate with moderate rainfall and is sensitive to frost. It can be planted and grown year round, although tubers form better during the winter time. When planted from seeds, about 5-9 months of warm weather are required before large roots are produced. However, mature roots may be produced after just 3 months if started from whole small roots. Removing the flowers seems to enhance yields. Jicama plants sprouted in the late spring tend to produce extremely robust tubers by the winter, while jicama planted in the summer produces the most flavorful tubers, although they are typically somewhat smaller.
Jicama prefers full sun and moderate rainfall, and it is subject to frost damage, making it a poor choice for northern climates. In addition, jicama produces a natural insecticide in the above ground vine, meaning that the plant protects itself from harmful pests.Growing Info:Jicama is a tropical plant and thus requires at least 9 months of warm growing season for good sized roots to mature. However, if soil is rich, light and there is at least 4 months of warm weather available, the resulting roots will be smaller, but still quite delicious.- Presoak seeds in water for about 24 hours before planting.
Can be started indoors about 8 to 10 weeks before the last spring frost.- Transplant into your garden as soon is weather is warm, but be careful where you plant it as the ripe pods, leaves and seeds are toxic and narcotic. Care should be taken so that no humans or animals will mistakenly eat these parts.- The immature seed pods are edible as well as of course the turnip like roots for which it is grown.
Can be grown near a trellis for support or like pole beans. Can also be grown on the ground but then requires a lot of space.- When they grow to about 3 feet tall, pinch the tips to promote horizontal branches. Tubers form as the days grow shorter and should be harvested before the first frost.- If you allow the plants to go to seed, the root lobes will be small. Blossoms appear in late summer, but can be pinched out for maximum root growth.
