Jicama - Mexican Yam Bean

Appearance:

Jicama (pronounced HEE-kah-ma) is a root vegetable that is tan-skinned with a rough exterior and white, crisp, juicy flesh on the inside. It is often round or oblong in shape.

Growing Conditions:

Jicama is a tropical crop that prefers a warm, humid climate. It can be grown in temperate regions but is sensitive to frost and requires a long growing season of at least six months. It is best grown in well-drained soils with a pH of 5.5 to 6.7.

Germination Day:

Jicama seeds typically germinate in 15-20 days.

Harvesting:

Jicama is typically harvested when the root reaches 4 to 6 inches in diameter, which usually takes 6 to 9 months. The skin should be hard and the flesh should be crisp and juicy. The leaves and seeds of the jicama plant are also edible.

Nutrition:

Jicama is low in calories and high in fiber, vitamin C, potassium, and other important nutrients. It is also low in sodium and has a low glycemic index, making it a good choice for people with diabetes.

Common Use:

Jicama is commonly used in salads, slaws, and stir-fries. It can also be cooked and used in soups and stews. In Mexico, jicama is often sliced and served with lime juice and chili powder as a snack.

Health Benefits:

Jicama is a good source of dietary fiber, which can help lower cholesterol levels and promote a healthy digestive system. It is also rich in antioxidants, which can help protect the body against disease and inflammation. Additionally, jicama is a good source of vitamin C, which can help support the immune system and promote healthy skin.

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