Seed not currently available due to crop failure. Pronounced He-kuh-muh. Producing a frost tender vine that grows during the warm summer months up to 4m in length while developing turnip-like tubers at its base. Flavour of the mature tuber is mildly sweet and crisp often described as a cross between an apple and a water chestnut. It has brown skin with a starchy-looking white flesh that is packed with fibre and nutrients. Jicama is typically eaten raw in salads or with lime and chilli but can also be cooked in soups and stir fry dishes. The Vines take 5 months to mature and are frost tender. Sowing JicamaSow seed in late spring once the soil has warmed and frost risk has passed. Begin seeds off in trays and transplant once they have germinated. Choose a sunny, sheltered site with loose, well-worked ground to encourage tuber development. Provide strong vertical support at planting time, as vines climb vigorously through summer and may get up to 4m in length taking around 5 months to mature. Maintaining JicamaKeep soil consistently moist during active growth to support steady bulking at the base. Feed lightly with compost or balanced fertiliser to maintain vine health without excessive leafy growth. Protect from cold snaps, as the vines are sensitive to low temperatures. Harvesting JicamaLift tubers once vines have matured, approximately 150 days after germination. Carefully loosen soil around the base to avoid damaging swollen roots. Harvest before autumn frost to maintain quality and sweetness. Uses of JicamaSlice raw for refreshing crunch in salads and slaws. Dice into stir fries or soups where texture remains crisp after light cooking. The sweet but mild flavour of jicama makes this tropical root suitable for both savoury dishes and fresh preparations.
