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True Jicama

Pachyrrhizus erosus


True Jicama
Seed #222
Also known as ‘yam bean’, this tuber has crisp, sweet white flesh, and light brown skin. With a long, hot season it can grow 4-6" diameter and 4-5 lbs in weight. More temperate climates will produce smaller roots. Tubers develop after flowering and store well. Ripe pods and leaves are poisonous.
  • Warm season annual
  • Approx. 20-25 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
  • Maturity: Approx. 150 days
  • Planting season: Late spring/early summer
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Cultivation: Start seeds inside 8-10 weeks before last frost date. Keep soil warm until emergence. Seeds will not germinate in cool soil. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil at least 20" deep. Plant in late spring/early summer in a warm, sunny location when soil temperatures are above 70F. Remove flower buds to promote root production. Harvest tubers 5 to 9 months after sowing and store in a dry, dark, cool environment at 50-60F.
Germination
Temperature
Seed
Depth
Seed
Spacing
Transplant Row
Distance
70-85F 1/4-1/2" 4-6" 8-10" 30-48"
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Peel and prepare raw, marinated or cooked briefly to retain crisp texture. Use fresh in salads and veggie platters. A popular substitute for water chestnuts or bamboo shoots in any dish that calls for a crisp texture and mild flavor.
Warning: Ripe pods and leaves are poisonous.
 
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