I just bought my first jicama, peeled and cut into strips served in a green salad with pineapple and apple, almonds. Served with a balsamic lime vinaigrette. Delicious!

They will not alterate the flavor of other ingredients in a recipe, as the flavor is very very soft, almost unnoticeable. I've seen it in many chinese recipes as well. The process of growing jicama is similar to growing potatoes, and this root vegetable is easy to grow for most gardeners. Jicama requires warm temperatures, full sunlight, and consistent waterings to keep the soil moist (but not soggy). The first one is the sweetest type of Daikon radish while the second is quite spicy although also sweet. The Best Substitutes for Jicama: Nutrition Chart Nutrition Facts I bought one at Walmart. We first heard about it online on a Cookie Monster game. We were very curious about what it was so we bought one. Haven't tried it yet!Jicama has the starchy sweetness you would typically expect of a root vegetable. However, it is set apart by its slightly nutty undertones. 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 Once you have completed your harvest, chop up the vines and throw them into the compost. We recommend removing all seed pods and using a hot-compost process to make sure all toxins decompose adequately. Storing 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 just had jicama for the first time yesterday. It was served raw and cut into french fry shapes, served with hummus. Wonderful taste and texture! Jerusalem artichoke has many names depending on the location and is a vegetable that is nowadays available everywhere. Originally cultivated in Central America (more specifically – Mexico like jicama), it is now also grown in Europe, Asia, and Australia. I read (several articles actually) that if they are allowed to grow larger than your fist, they begin to lose their sweetness. Keep them small and firm for best flavor! Jicama tastes more like fresh sugar snap peas or sweet green beans than turnips or potatoes, which people had asked above. The vigorous vine has lateral growing leaves that are toothed, and either ovate or rhomboid-shaped. It produces white or violet flowers that turn into fuzzy pods full of seeds. The tubers have brown skin with white flesh that resembles a turnip or beet. If allowed to grow, a tuber can weigh up to 50 pounds! Though the smaller ones have better flavor and texture.It is most often eaten raw, but can also be used for soups and meals, although this reduces some of its health benefits. The 3 Best Substitutes for Jicama While experimenting is always fun, here are three substitutes for jicama that have proven to be sufficient and we safely recommend. 1. Jerusalem artichoke Also known as earth apples or sun roots, Jerusalem artichokes are not the same as your usual artichoke. They are related, but Jerusalem artichokes are the root of a kind of sunflower, which gives it different qualities from the common artichoke. Aphids spread the mosaic virus, causing the leaves to turn yellow and develop a bluish-green pattern. Over time it can kill plants entirely as leaves drop. The only treatment is preventing its spread. If your plant gets this virus, remove it from the garden and destroy the infected plant. Frequently Asked Questions A large pile of jicama tubers at a supermarket. Source: Ken_Mayer

To get these plants going in the UK, we need to get them going early. Soaking the seed for 24 hours prior to sowing helps with germination. They'll benefit from heat too, so I'll start the seeds in modules in the heated propagator and position it on the sunniest south-facing windowsill. Parsnip– Another root vegetable, parsnip will work like a turnip but is more earthy and firmer than other root vegetables.Also, its antioxidant potential means that it helps fight cancer by neutralizing the effects of free radicals.

I love Jicama. I cut it up like french fries, season them with salt and eat it with salsa. I get the bigger ones - perfect if you don't want them to be sweet. Wonderful diet food. One cup has zero calories and it's very filling. Since the plant is a natural insecticide, pest control isn’t a huge concern. However, weevils can be a problem, though you won’t see them often. Weevils are a beetle that can cause damage if left to their own devices. You can spread diatomaceous earth on top of the mulch at the base of the plant to deter them from climbing onto the jicama, and pyrethrin is a natural insecticide made from dried chrysanthemum flowers that kills the adult weevil.Jicama loves warm climates, so naturally, it is not tolerant to the cold and frost. If you are growing it in a cooler climate, modify your growing season or plant it in a container so you can move it to warmer areas when needed (i.e, a greenhouse or sunroom). Pests My experience today was as an addition to Waldorf Salad. Great. My recipe said to soak it in pineapple juice to keep it from turning brown. Worked like a charm. Glad I tried it. We use it instead of water chestnuts, have used strips in oriental salads, but our favorite Jicama use is in fresh salsa. Add about as much chopped Jicama as you do onion. It will absorb some of the salt and other seasoning, so make sure you add the Jicama, stir it up well, let it sit for a little (we usually plan an our of refrigeration - *then* taste for spice. Dietary Fiber –One of the most important elements in this vegetable is the high levels of dietary fiber it contains. They support the work of the digestive system and prevent constipation.