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Jicama

• Botanical Name: Pachyrhizus tuberosus

Mexican Water Chestnut. Pronounced Hee-Kah-mah. Spanish name meaning 'edible storage root'. A tall climbing leguminous Mexican vine with showy small Rosy purple flowers in 15cm clusters on its stems, and forms a large heart shaped root varying from 15-30cm in diameter and 10-15cm thick, depending on growing conditions. The smooth light brown skin holds a crisp pure white flesh resembling Water Chestnuts. As a fresh fruit or vegetable, Jicama can be sliced or diced and used in salads or oriental cooking. Sow seeds indoors (soaking seeds overnight in warm water can assist germination) from late winter through spring and set the plants out into the garden or against a block wall, in a sunny and as warm possible position in late spring to early summer. (The longer the hot growing season, the larger the root.) Frequent watering is required when rapid growth begins. Harvest when foliage begins to die down. Warning Note: The seeds contain Rotenone, which is a poison and should not be eaten.

Heirloom; 10-15 degrees; 10-14 days; 700cm apart - Stake; Tender; 1.2; Transplant; 35 seeds; Asian Cuisine.