Jicama 10 Seeds Pachyrhizus erosus

The Jicama or Mexican Yam Bean, is a vigorous warm-season root crop valued for its crisp, juicy, mildly sweet roots and attractive tropical foliage. Native to Mexico and Central America, this climbing vine can grow about 10–20 feet long when given suitable support, producing heart-shaped leaves and clusters of white to pale violet flowers. The underground roots can become quite large, often reaching 6–12 inches across under favorable growing conditions, with a brown, papery skin and white, crunchy flesh that is commonly eaten fresh in salads, slaws, salsas, or sliced as a refreshing snack. Jicama prefers warm temperatures, fertile well-drained soil, regular moisture, and full sun, making it well suited to long growing seasons and subtropical gardens. The plant is also useful as an unusual edible crop for gardeners interested in growing vegetables that are less commonly found in home gardens. Although the roots are the edible portion, the seeds and other above-ground parts should not be eaten.