Jicama is a root vegetable, that is traditionally native to Mexico and Central America. Jicama can be eaten raw or cooked. It adds delicate sweetness and texture to salads and stir-fries. Produced on a vigorous vine growing up to 15 feet long, jicama will need a trellis for support.
Also known as ‘yam bean’, this tuber has crisp, sweet white flesh, and light brown skin. Low calorie food that is great in a salad or stir-fry. With a long, hot season it can grow 4-6" diameter and 4-5 lbs in weight. More temperate climates will produce smaller roots. Tubers develop after flowering and store well.
