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 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