Seasons/Availability Jicama is available year-round with a peak season in the fall. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. Avoid shriveled, sticky, cracked, pr bruises jicama. Growers say this is the time of year of that is known as the 'water' jicama season. Jicama isn’t particularly well-known in American culture and cuisine. Shopping Choose medium sized, hard, smooth Jicamas. Storage Store jicama in a cool dry place for up to three weeks. To grow jicama, plant the seeds, care for the plant, and finally, harvest the jicama. Subtropical Areas: Sow the seed once the soil has warmed up in spring. Jicama is a crunchy, starchy root eaten raw or cooked. In 5 months frost free you will still get a harvest but the tubers will be smaller. actually, it's IN season right now. To grow jicama, plant the seeds, care for the plant, and finally, harvest the jicama. When mature, jicama flesh is crisp, succulent and starchy-sweet. It can be used in many of the same ways a potato is used. If you know the answer to this question, please register to join our limited beta program and start the conversation right now! Jicama production in Mexico is entering a special time of the year. We need you to answer this question! Jicama seed is available from Green Harvest and Eden Seeds by mail order but it requires a long growing season of 9 months frost free to produce full size tubers. Jicama isn’t particularly well-known in American culture and cuisine. It passes under the guise of many names: Mexican Yam, Mexican Turnip, Yam Bean, Chinese potato, to name a few. This is when fresh jicama are harvested… Jicama can be diced and added to fruit or green salads or speared and featured on dessert trays next to cantaloupe and pears and cheese cubes. When is jicama in season? Having a long growing season … Peel and cut a humble jicama into crunchy sticks, season with lime juice and zesty red pepper, and enjoy a healthful, crunchy snack in under 10 minutes. Bottom heat will be required as jicama needs a warm soil to germinate. Want to stay up to date with this post? With peak season for jicama running from October to June, there will be times when it may be available. Jicama is a crispy, sweet, edible tuber that resembles a turnip in physical appearance, although the plants are not related. Jicama requires a long growing season in order to produce the roots, or tubers, that provide the meat of the plant. Jicama is a crunchy, starchy root eaten raw or cooked. You may just decide to grow some jicama … Obviously, in the down time, jicama will be harder to find and more expensive when found. Jicama is sometimes called the Mexican potatoe. By caztoindy Jicama… It can be used in many of the same ways a potato is used. Jicama's unique flavor lends itself well to salads, salsas, and vegetable platters. The skin must be completely stripped off. Find jicama growing info and learn more about these plants by reading the following article. Jicama is a tropical plant that grows best in warm climates throughout Central America and USDA zones 7 through 10. Find jicama growing info and learn more about these plants by reading the following article. Shopping Choose medium sized, hard, smooth Jicamas. So it’s not ideal for areas with a short growing season. You can mash jicama like a potato. But like other real, healthy foods, jicama is a highly versatile ingredient: it can be sliced and baked, julienned in salads, chopped in stir-fries and soups and mixed with other veggies and fruits to emphasize its sweetness or starchy texture. Growing jicama requires time, as a long growing season is needed to … Native peoples of Tropical America have cultivated and eaten jicama (Pachyrrhizus erosus) for generations. The skin must be completely stripped off. The answer depends entirely on where you’re growing it. Storage Store jicama in a cool dry place for up to three weeks. I love Jicama! The pots will need to be kept in a warm place. Is jicama seasonal? It flourishes in warm regions with a long growing season. Use either the top of a hot water system or a bottom heat propagator. 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