planting jicama seeds Jicama (Thai) Seeds Heirloom Non-GMO (50+ Seeds)

planting jicama seeds Jicama (Thai) Seeds Heirloom Non-GMO (50+ Seeds)This Asian variety of jicama (pronounced HEE kah mah or hee KAH mah) yields larger tubers than Mexican Jicama. Jicama is a root vegetable, eaten raw or cooked. It has sweet and crisp light colored flesh, and tan to light brown skin. This larger variety can reach up to 5 or 6 inches in width, and 5 pounds in weight in warmer climates, smaller in cooler areas. The roots develop fully after flowering. It adds delicate sweetness and crunch to salads and

This Asian variety of jicama (pronounced HEE kah mah or hee KAH mah) yields larger tubers than Mexican Jicama. Jicama is a root vegetable, eaten raw or cooked.  It has sweet and crisp light-colored flesh, and tan to light brown skin. This larger variety can reach up to 5 or 6 inches in width, and 5 pounds in weight in warmer climates, smaller in cooler areas. The roots develop fully after flowering. It adds delicate sweetness and crunch to salads and stir-fries, but not many calories, making it a darling of health conscious gardeners and cooks. Produced on a vigorous vine growing up to 15 feet long, jicama (Pachyrhizus erosus) needs a trellis, but it can do dual duty to shade an arbor, porch, greenhouse, or shed through a long, hot summer. Growing jicama requires time, as a long growing season is needed to produce the tasty underground tubers that are dug in fall.

Direct sow after last frost Soak seeds overnight to accelerate germination process Germination: 6-10 days @ 68-86° F
Exposure: Full Sun
Germination Rate: 85%
Sow Depth: 1.5"-2" deep
Sow Distance: 7-10"
Grow: Spring
Harvest: 140-160 days