Crisp Storage Roots
Mature roots offer crisp pale flesh for properly prepared kitchen use.Mature roots have crisp, pale flesh.
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Jicama (Pachyrhizus erosus) is a warm-season climbing legume grown for a crisp, pale-fleshed storage root. It needs a long frost-free season, full sun, loose soil, and support for its vigorous vines.
Food safety: only the properly prepared root is eaten. The seeds, pods, leaves, and stems are toxic and must not be consumed; keep them away from children and pets.
Mature roots offer crisp pale flesh for properly prepared kitchen use.Mature roots have crisp, pale flesh.
Vigorous vines use vertical support through a long frost-free season.Vigorous vines benefit from vertical support.
Loose soil gives developing storage roots room to expand below ground.Loose soil supports expanding storage roots.
Choose full sun, a long frost-free season, loose soil, and sturdy support.
Choose warmth, full sun, loose soil, and support.
Sow after the soil has warmed, following packet depth and spacing guidance.
Sow after soil warms using packet guidance.
Guide vigorous vines onto a trellis and keep growth within the garden.
Guide vigorous vines onto a sturdy trellis.
Maintain even moisture while roots develop, but avoid waterlogged soil.
Keep evenly moist without waterlogging.
Harvest mature roots; never eat the seeds, pods, leaves, or stems.
Eat only the root; other plant parts are toxic.
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