Also known as Yam Bean or Mexican Potato, this Central American native is a tropical plant that requires a long, warm growing season. In cooler climates seeds are best started indoors prior to transplanting out. Jicama is grown for its juicy, crunchy tuberous root. Its thin-skinned, ivory-fleshed tuber is juicy and slightly sweet. But what sets it apart, is its big crispy crunch that we think is better than a water chestnut. Jicama is much loved raw in salads and slaws, pita bread sandwich fillings and salsa and it doesn’t discolor once cut! It retains its distinctive crunch when cooked in stir-fries, spring rolls and sauces to serve over Asian noodles.
Jicama contains many Vitamins and minerals and benefits include weight loss, smooth digestion, diabetes control, strong bones, increase in circulation, lower blood pressure, and improved brain function. Best grown in hardiness zones 7-10.