Jicama is a root vegetable native to Latin America but has made its way to popularity in America due to its high fiber and water content. A bite of jicama gives hydration with the texture of a crunchier water chestnut. Culturally, jicama is used as a Day of the Dead festival element. It is usually consumed raw as a slaw or salsa but can also be roasted into “fries” or “chips”.
Fun fact: The seeds found in the flowers of the jicama plant are a toxic, natural insecticide; be sure to avoid them!
- Fiber important for digestive health and keeps you feeling full
- Vitamin C important for the immune system, healthy skin, and wound healing
How to Shop
Choose jicama with a thin, intact skin that has no visible damage or discoloration; it should be brown.
How to Grow
When: 8-10 weeks before the last spring frost Where: In an area with access to full sunlight and in warm soil that is rich, sandy, and high in Potassium.
How: Soak the seeds overnight then plant it 2 inches deep and 8-10 inches apart. Water consistently and never let the soil become dry.
Harvest: When they have reached your desired size, this can be anywhere from 6-9 mos. after sowing.
How to Store
Jicama can be stored like potatoes in a cool, dry area for up to 4 months or in a refrigerator crisper for 2-3 weeks.