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Author:
Source:http://commons.wikimedia.org/wiki/File:Jicama_CDC.jpg

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Author:
Source:http://commons.wikimedia.org/wiki/File:Pachyrhizus_erosus.jpg

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Author:Eric in SF
Source:http://commons.wikimedia.org/wiki/File:Pachyrhizus_erosus_2.jpg

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Author:Midori
Source:http://commons.wikimedia.org/wiki/File:Yam_bean_Pachyrhizus_erosus.JPG

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Author:Wibowo Djatmiko (Wie146)
Source:http://commons.wikimedia.org/wiki/File:Bangkuang_070612-056_stgd.jpg

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Author:Wibowo Djatmiko (Wie146)
Source:http://commons.wikimedia.org/wiki/File:Bangkuang_071017-0824_ktwi.jpg

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Author:Eliazar Parra Cardenas from Guadalajara, Mexico
Source:http://commons.wikimedia.org/wiki/File:Tajinbottle.jpg

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Author:Wibowo Djatmiko (Wie146)
Source:http://commons.wikimedia.org/wiki/File:Bangkuang_041108-012_la.jpg

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Author:Wibowo Djatmiko (Wie146)
Source:http://commons.wikimedia.org/wiki/File:Bangkuang_041108-014_la.jpg

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Author:Wibowo Djatmiko (Wie146)
Source:http://commons.wikimedia.org/wiki/File:Bangkuang_060307-2647_la.jpg

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Author:Francisco Manuel Blanco (O.S.A.)
Source:http://commons.wikimedia.org/wiki/File:Pachyrhizus_erosus_Blanco2.249.png

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Author:
Source:http://plants.usda.gov/java/largeImage?imageID=paan16_001_ahp.tif

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Author:
Source:http://plants.usda.gov/java/largeImage?imageID=paer3_001_ahp.tif

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Author:
Source:http://plants.usda.gov/java/largeImage?imageID=paan16_001_ahp.tif

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Growing Info

Scarification: Scar the seed coat or pour hot water (190F) over the seed and soak for 24 hours. With mechanical scarring still soak for 24 hours but in cold water.

Stratification: none required

Germination: sow 1" deep, tamp the soil, mulch the seed bed

Other: Germination should occur in 10-21 days.

Pachyrhizus erosusPachyrhizus erosus

Pachyrhizus erosus

Quantity

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Growing Info

Scarification: Scar the seed coat or pour hot water (190F) over the seed and soak for 24 hours. With mechanical scarring still soak for 24 hours but in cold water.

Stratification: none required

Germination: sow 1" deep, tamp the soil, mulch the seed bed

Other: Germination should occur in 10-21 days.

Discover the versatile and nutritious Pachyrhizus erosus, commonly known as jícama or Mexican turnip. This Mesoamerican vine, renowned for its crisp and juicy tuberous root, adds a sweet and refreshing crunch to a variety of dishes. Belonging to the pea family (Fabaceae), jícama thrives in warm climates with extended frost-free periods, making it ideal for subtropical and tropical regions. With its creamy white interior and papery skin, jícama can be enjoyed raw or cooked, offering a flavor reminiscent of apples or raw green beans. It is a staple in Mexican cuisine, often found in salads, soups, and fruit bars, and pairs beautifully with spices like chili powder and citrus juices for a zesty treat. Jícama's nutritional profile boasts low calories, high water content, and is an excellent source of vitamin C, making it a healthy addition to any diet. Whether diced in a fresh salad or added to a savory stir-fry, this "Mexican potato" delivers delightful taste and texture to every bite. Try it today and elevate your culinary creations with the distinctive charm of jícama!