grow.guide.jicama

JICAMA

by Mary Loan

Jicama, (pronounced he-cama), botanic name Pachyrhizus erosus, is a herbaceous perennial vine that is usually grown as an annual for its tubers. Evidence of the plant has been discovered at archaeological sites in Peru dating back to 3000 B.C.! The origin of jicama is believed to be Mexico.

Cultivation is now world-wide in tropical climates, especially in Meso American and Asian countries.

Jicama is propagated by seeds or tuber cuttings. The leaves, pods and seeds are all toxic as they contain rotenone, a natural insecticide. The tubers of the plant are not toxic. The thin brown skin is peeled before eating.

Dawn Dean, author of Gardening in Southern Belize advises that seeds can be planted “anytime” in full sun in loose, aerated soil that is high in potassium with a pH of 6.5 -8.0. It is recommended to soak the seeds for about 8 hours before planting to aid their growth. Seeds are then planted about 1 inch deep spaced about 10-12” apart in rows about 24” apart. Potassium can be added to the soil in the form of chopped up banana peels soaked in water for a day.

The vigorous vines need support as they may grow up to 15 – 20 feet in height. Growers often prune them to 5 feet to encourage growth of the tubers. The vines produce blue and white flowers that produce seeds. Removing the flowers help the tubers to grow larger as the tubers grow beneath the earth. Tubers vary in size from 2” to 2' across. The smaller ones are more tender and juicy than large ones. It is important to keep the plants watered, but not allow the soil to become soggy. Due to the high level of rotenone contained in the leaves, flowers and seeds, jicama is seldom bothered by insects.

Jicama grown from seed and takes approximately 120-150 days to harvest. The tubers are said to be best when they are approximately 3-6” in diameter. The larger plants can lose their tenderness and become tough and 'woody'. Each plant typically produces one or more tubers. It is recommended to cure the tubers 1-2 days in the shade before consuming or selling them.

There are many descriptions of the taste and texture of the white interior of jicama: slightly sweet; crunchy; mildly nutty; similar to a water chestnut, a crisp pear or apple; a dense melon. It is a delicate tasting ingredient to include in sweet or savory dishes. Jicamas are composed of 90% water and are generally eaten raw in salads and fruit plates though they may be served roasted, stir or air fried.

The many health benefits of jicama include its high content of vitamin C and choline as well as its content of copper, iron, potassium phosphorous and zinc. One cup of cut up jicama contains about 46 calories.

Jicama is delicious and refreshing cut into sticks and eaten as a snack or addition to a vegetable or fruit salad. The Mexican style recipe adds a squeeze of fresh lime juice, a little chili powder and salt. The cut up sticks may be parboiled then drained, sprinkled with garlic and/or onion powder and paprika, and baked in the oven on a greased cookie sheet to become low calorie, low starch French fries. There are many other recipes on-line. Enjoy!