Heirloom A native of Central and South America, Jicama produces an edible, fleshy root with a mildly sweet, crisp and crunchy texture having a consistency like a water chestnut. Jicama is a vigorous climbing vining in the legume family and requires a long growing season, 5 months plus and should be started indoors in the north. The seed pods, leaves, stems and flowers are toxic. 25 seeds PLANTING Pachyrrhizus erosus Germination: 10-21 days Germination Temperature: Optimum soil temperatures 70-85ºF. Seed Sowing Depth: 1" deep Sowing Indoors: 12-14 weeks before your last frost. Soak seeds in water overnight aids germination. Sow in flats/cells/pots. Provide 70-80ºF soil temperatures. Transplant out after the last frost, 12" apart. Sowing Outdoors: Only in very southern climates Harvest: At the time of the first frost when the vines die back or leave in the ground as long as possible by providing protection from freezing. Tips: Jicama should be planted in deep loose soil amended with compost. Keep well watered and fertilize once a month for best roots. Keep plants pruned down to 3-5 feet and remove flowers for best production. Harvest- Harvest at the time of the first frost when the vines die back or leave in the ground as long as possible by providing protection from freezing.
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