Try them raw, in cubes (1 or 2 inches is OK), with lime juice, salt, and chili powder, that's the best!!! You can add pineaple, cantaloupe, watermelon and mangos if you like. Erik

gives your body all the fiber it needs for a day. Try saying that about any other food so tasty. These little guys are so versatile! You can prepare them just about any way you could imagine and serve them in accompaniment with almost any entree. A fantastic food, all the way around.

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Jicama is native to Mexico and Central America, thus it thrives in the full sun with warm soil and consistent water. Its botanical name is Pachyrhizus erosus but is commonly known as jicama. It is a member of the bean family (Fabaceae) and requires a long growing season. Pachyrhizus ahipa: Also called the Andean yam bean, the ahipa variety of jicama also grows as a tuberous root vegetable. However, its juice has a milkier consistency and its flavor is not as desirable as the erosus variant.

In CT, I have found it in some grocery stores and Asian markets, as it very popular in some areas of Asia. This article suggests storing it in the refrigerator, yet every other claims temps below 56° can harm it. I say keep it out, as that's the way they store it in Mexico.Dig the tubers from underground. Unearth the tubers from the ground using a trowel. Wait until late fall, but before the first frost to dig your tubers. This will be approximately 150 days from the time of planting. Unearth the tubers earlier than that if the vine shows signs of dying. Be careful to avoid injuring the tubers during removal. Take your time. [6] X Research source While this difference makes Jerusalem artichokes a bad substitute for common artichokes, it makes them a great replacement for jicama. Plant jicama (Pachyrhizus erosus) seeds or transplants outside in the spring when the danger of frost has passed. You’ll need plenty of space in your garden bed or raised bed for jicama to grow, as well as room for a sturdy trellis for each plant. You can start your jicama a little earlier inside if you are planting it in a container and then move it outdoors once the weather has warmed. Despite the obvious differences in appearance, we believe that daikon radish is one of the greatest substitutes for jicama since it is just as sweet, juicy, and crunchy as jicama. Ideally, you can replace each of those two with the other one for fresh dishes like salads.

Before anything else, you should know that the only edible part of jicama is the root. You should never try to eat the remaining parts like the leaves or flowers since they contain rotenone. I keep reading that jicama is a legume so those with allergies to legumes like peanuts should be wary. When cooked, daikon radish takes on the consistency of a carrot which is harder than that of jicama. But when raw, daikon radish gives the perfect crunch like jicama. I learned about jicama in 1990 at weight watchers. It's becoming easier to find in new york. i just love it. it takes the place of potato chips while watching television. Store the tubers. Jicama plants will deteriorate if they are stored in a location below 50 degrees Fahrenheit (10 degrees Celsius). Ideally, store them in a location that is 53 to 60 degrees (11 to 15 degrees Celsius). This may be in a garage or heated basement. The location you choose should be dry. It should not be wet or humid. The jicama should be fresh and ready to eat for up to two months if stored properly. [8] X Research source

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Jerusalem artichokes cannot boast with the best of reputation since they truly can cause gas and bloat. This is because Jerusalem artichokes are extremely rich in inulin which is a carbohydrate that causes these effects. Jicama plants are easy to grow, but it requires a long growing season such as in growing zones 7-10. If you live in an area with a short growing season, you have the option of growing it in large containers as long as it receives plenty of sunlight. Jicama grows well from direct sowing or from transplants if you start the seeds early indoors.

Jicama is a root vegetable and is the only edible part of its plant. The leaves and everything else are toxic and entirely inedible. Go to any asian supermarket. Grandmart or Lotte Plaze in the DC area will have it. Veggies are cheaper there anyway.

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We are an innovative team of food engineers , having built London Grocery with the aim to directly and efficiently deliver to the end consumers. Our business model reduces the interaction with fresh food up to 85% vs. physical stores. We make a daily and direct procurement from local farms, produce, meat and fish halls over night and dispatch freshly within 3-6 hours through our cold chain logistics network to ensure maximum freshness. We use temperature-controlled recyclable boxes for the transportation of our goods. To Gerald in Baton Rouge. Try Kroger. I just completed a weekend of sampling at my local Kroger, and people really liked the jicama in the salad presentation. A lot of customers had heard of the jicama, but didn't know how it looked. It is a much juicer food than jicama, which is something to account for when adding to your own dish.