Jicama is a crispy root vegetable that is a favorite in Mexican cuisine and a huge treat in our home. We love it raw, pickled and baked. It�s crisp texture is reminiscent of a unsweet apple.
Jicama should be grown in USDA zones 7-10. The plant needs heat to thrive and prefers to grow in full sun. The plant has an exceptionally long growing season, but the harvest is well worth the wait.
Mature jicama vines can grow up to 20 feet tall, be sure to give them adequate trellis support.
The vine and leaves are poisonous, so don�t eat them. Remove the tiny flowers that bloom on the jicama. Removing the flowers encourages stronger root growth.
Harvest the 3 � 6 inch tubers before any anticipated frost.
Store harvested tubers in a dry area free of humidity and moisture. Do not store in the refrigerator, keep them in a location above 50F.