Tip from an old Mexican man. Dont grow it on a trellis. Grow it on the grpund training it into a cirle. Every so many leaves is a node that will root. You will get more jicama undeground at each place it roots. You will get a much bigger harvest that growing up a trellis. He said "if you grow it up the trellis you will only get leaves. Grow asainst the grpund gets more tubers"
@@ritaalaga1I'm assuming it will root itself, much like a cherry tomato will if you let it lay down across the ground from its base roots, where it will grow a second root structure. I'm going to give this method a try. Many thanks for the tip travelnc2g
I planted 3 plants as an experiment last year. I’m in West Virginia with hard red clay soil. They grew to full size and my only regret is not planting more. I ate them raw. I like them a lot. I’m in growing zone 6B. I will plant two 60 foot rows this year. Yum yum.
@@eleanorbarsic8065 You are welcome. I'm transitioning to raised bed gardening due to my hard soil. Some things I will still plant in the clay but under the ground plants like onions, garlic, and Jicama I will plant in raised beds. I expect better plants this year.
In South East Asia it’s called sengkuang or Chinese turnip. It’s popular here eaten raw as a salad by itself. A very popular salad here in SEA is called rojak, consisting of cubed jicama, cucumber, bean sprouts, crushed peanuts, chilli dressed with a prawn paste, sugar, lime dressing. It’s savoury, it’s sweet and sour with a zip to it, provided by the chilli.
Hello there, I appreciate what I learn from you. We eat jicama a lot of ways here in Mexico, mostly raw cut into thin sticks in salads. I just started fermenting it and that is really tasty. Just make a salt brine and submerge thin sticks of Heee-cama. I also use the brine from fermented carrots to speed up the process and give it an even better flavor. It's a pre-biotic which means the root feeds gut bacteria (good ones) and helps your microbiome.
Its never a sign of ignorance to mispronounce something, it just means you learnt it in text, from reading, rather than hearing it. Thanks for the fix, you graceful person!❤️💕
Like most of the Fabaceae family, Jicama is a nitrogen-fixing plant. At 8:55 you can see a rhizobia root nodule on the first Jicama that Mark pulls up. If you are in to making your own pesticides, I imagine the leaves and beans work great (in something like JADAM JHS), just be careful.
@@sheilapurvis6467 here in Philippines we cooked the beans with the skin and it's edible, but first you need to rub the beans with salt to remove those itchy spikes, he clearly don't know much about this plant 🤣🤣🤣
@@libertylagrana maybe the cooking process destroy the toxins. Or maybe they're just in the dried pods. Dunno. But almost every article I read said the above ground parts are poisonous and used as an organic pesticide.
Thank you for this marvelous video on the mighty Jicama! It is a staple in our Arizona home! We slice it raw and put it in our green salad! Plus you can ferment it as well. Yummy! It has many different flavors. Sometimes it tastes like a Pear and sometimes just very earthy. I came to your video because I want to grow them myself. I had no idea they came from a seed. I will try to grow it next growing season. I have family outside of Melbourne and I have shared this video with them! Thank you for your terrific videos. I will now start from your first videos and learn as much as I can.
I’ve seen it labeled as Mexican Potato, it is my favorite snack. I also eat it raw with chilli powder, lemon juice and salt or as garnish on a Michelada. The first time I showed a jicama to my niece (she lives in Mississippi) she asked “can we fry it? I was dying, we tried but it has too much water and our jicama-french fries burned pretty bad 😆
Many thanks, been searching for "calories in parsnips vs potatoes" for a while now, and I think this has helped. Have you ever come across - Eeycarlott Incredible Expediency - (do a google search ) ? It is an awesome exclusive guide for discovering how to get the amazing looking body that you desire without the hard work. Ive heard some super things about it and my friend got great success with it.
@Kzelley Zornes Sameeee. I'm from Mauritius. It's a tropical island near Madagascar and we eat it raw here too. It's often eaten with pineapple and white cucumber along with tamarind sauce as a fruit salad.
I have 4 indoor and 2 balcony garden jicama plants. They're growing and flowering so beautifully and are practically taking over the place. Thanks for the tips my friend! :D
I just started planting veg on my balcony in UK today - Chanteray carrots and kale. Thanks for your enthusiasm and down to earth (😁) approach to veg growing. 👍
Me too I started out with Kale and basil on my balcony, 12 years later I have Lime and Lemon trees........there is no greater satisfaction in life than growing your own fruits and vegetables
I have been in horticultural for over 27 year and never heard of this, though I do live in the UK. I might have to chase this plant up for next year. Thanks for the great tips 👍
I LOVE Jicama! I live on Guam and used to harvest these, they grow wild here, and eat them straight from the ground: they are yummy! Thank you for this video!
Hi Mark! I can’t believe I haven’t seen this video yet! I had Jicama in Costa Rica and loved it….thank you for telling us about it! Question: Who do you use to get reputable seeds from for Jicama? Thanks so much for all you do to educate us on how “ not to starve” in this crazy economy👍
I planted several unlabelled and unknown seeds recently that I had collected over the years, turns out I planted jicama this year 😎 Can’t wait to have a taste and good to know I need to trellis them. Good timing as always Mark 🤘
Thanks for your advice. I never knew about Jicamas before. I planted some seed last spring and harvested today my first Jicama. Almost one kg. Last me for 3-4 meals. That's why I harvest them only one by one.
I've just harvested my biggest jicama. I was so excited that it was so big, it grew to take up 3/4 of the size of the smallish pot. Very space efficient to grow! Also, they are a good apple substitute. You can cut them up and they don't seem to go brown
So happy that you did video on this amazing veg , I bought the seeds from an Asian nursery in Sydney last week The guy said I can plant it in August .. 🤞🍀
Love your videos Mark! Not only do I get great tips, but I get introduced to new plants I've never heard of, like Jicama! Learning with a smile, Bless you guys! 💖
Just made beef and noodles and the gravy from the meat was done I threw in a chopped onion, mess of fresh mushrooms and a jicama diced to small sticks. Real yummy.
I just ordered these seeds 2 days ago off Etsy! I had never heard of these but saw they’d grow well in FL where I live. Happy to have found your video.
Hi, Tila. Good luck growing these beauties! They love heat and need about 120-130 days to reach maturity. Your crop should do well in Florida. Here in the PNW, we need to start indoors and also plant the crop in time to take best advantage of our hot, summer, weather. Hope this helps. Best wishes from Kate in Olympia, WA -- 6/27/2020.
Jicama is best known to eat raw with fruit. A little chili powder, lemon (maybe salt) is the best combination. Jicama, watermelon, mango, cucumber is one of the most salads
There are very common in asia. You can slice them, put them in the fridge, chill and serve as fruit. Cool, crunchy and refreshing. Oh by the way good in salads too. Happy gardening ❤️💐
I live in Texas, definitely gonna try planting jicama next spring. I love it in salad, the mild sweetness and crunchy texture really makes your salad so so appetizing to enjoy.
'hikama' is the correct pronunciation, the 'J' in Spanish sounds like our 'H'. When preparing them, you need to cut a lot off to remove the skin and woody bits under. About 10mm for smaller ones and 20mm or a little more, for the big ones. I have a question: If the plant above ground is poisonous, what do you do with what you don't use? How do you compost it if it is poisonous to insects and bugs?
Heeecama! Wonderful! I was told to always peel them to remove the rotenone. They are great as salad, with oranges or other fruit. I'm going to try them cooked. Woo hoo! I love new kinds of food. Thanks for this video!
My family love watching your channel. We've learned so much. We decided to do our first vegetable garden with not a crazy amount of experience, we found your videos researching garden stuff, we would love to meet you if you ever come to the States!
Thanks for sharing how to grow jicama! Especially nice to know that it s pest free! Straits Chinese like to use it as a main ingredient for vegetables stew, it s called popiah where the stew has carrot, jicama, cabbage, bean curd (Tao kwa) strips, French bean, leek, etc. A family dish which each will get a thin spring roll wrapper, spread chilli paste, garlic paste, a bit of sweet sauce, cucumber strips, egg strips n the vegetable stew, grounded peanut, wrap all the goodies tightly into a roll n enjoy!
As always Mark. Another great video! I have had Jicama all my life but never grown it. I did not know the beans and stalks where poisonous. I also have not eaten it cooked. We have moved to New Mexico so this would be the time to grow it!! Thank you so much!
This got me interested in adding Jicama to my Native Foods garden lineup, and I finally got the chance to try cooking it - even my wife was impressed. So, thanks for bringing this plant some much deserved attention!
this is great in salad with lemon dressing and extra sharp white cheese and all the salad veg you can put in with it. id never had it before and a friend showed mw this.
Lol. My Mum just had me buy her some seeds for this plant and I've been putting off youtubing how to grow it, and here you are, telling me how to grow it. Love your work.
It’s a popular root plant consumed in South East Asia. I only knew it’s asian name. We normally eat it plain and raw (like a fruit). But, we also cook it in soup-style dish with mixtures of other veggies. I really would love to get my hands on the seeds. Will have to find out from my local Bunnings. I’m always inspired by your videos. Thanks for sharing your wonderful videos. 🙏
I’ve ordered jicama seeds and Jerusalem artichoke roots as well as seed potatoes. They are part of my food “security blanket” and I’ll be glad to have them. I do know Jerusalem artichokes are invasive.
Nice! I've always wanted to know more about this root crop; I see it at the grocery store all the time but don't really know much about it. Thank you for the introduction.
Here in Mexico, at least in the north, we usually eat jicama as a snack, raw, in wedges, seasoned with liquid chilli, like Valentina, or with chamoy, and lemon/lime juice, chilli powder is also great, or just all of it. Sorry, mouth watering. It's also a good substitute for water chestnut in Asian dishes.
OMGoodness- absolutely 💯 love 💘 this video (and your accent) but back to jicama - I grew up eating this root in fruit salads (mango, orange, jicama - lemon, salt or Tajin) ... I've never grow it but will do so religiously 🙏 💚
Just as a suggestion... The Mexican population here in New Mexico in the USA love to include the raw Jicama chopped into small cubes and added to fruit cups. it adds texture to a sweet treat, but not much to flavor. Give it a try next time you have a mixed cup on fruit.
This is awesome! Very good harvest. We just eat it raw. I just started to grow jicama from tubers that I bought from the store in hoping to have seeds so that I can also enjoy the harvest. Thank you for the tips.
Dakota Darling it can be, but be aware some jicama can be very sweet depending on when it was harvested it’s almost like a fruit. In Mexico it’s eaten as a fruit rather than a vegetable.
My mom says back in VN they sold and ate jicama very young which means its very small, so described as lemon sized. They are more crisp and sweet. As it gets bigger and older it gets tougher, more "dry" and less sweet. Bigger ones are better for cooking. I find the smaller ones, to be generally better tasting when eaten fresh. I didn't know it grows from seed I was trying to grow it from some that started to shoot vines once left too long after purchase.
That's what I did coz I don't know where to get the seeds. They took forever to flower (and I live in the tropics). More like years. Got a handful of pods from that one plant and now I have seeds. Tried growing one and so far it sprouted.
We have been eating jicama since I was a little girl. My mom is from Mexico, and it's easy to find out here in California! I did try growing my own last year...out here in San Diego...and it was a total fail! I will try again! I would love to actually harvest some. I have never ever cooked it, I just chill it, cut it in matchsticks and add a little lime juice and chile powder (a little salt, too)...sooooo good! TY!!
Medium size Jicama is probably the best tasting stuff. I’ve had small ones and large ones and they both taste kinda chalky. The medium ones are perfectly sweet and crunchy !!
I remembered growing up in Vietnam I ate lots of Jicama. We ate it raw and cooked. I am glad you mentioned the seeds and the vines were poisonous. I have to let my sister know because she loves to eat the shoots of plants.
there lower in carbs and i use them for mashed potatoes and hash browns, and fries . when i make hash browns i brake an egg over the top and it helps to keep it together love these, im going to start growing them
thank alot , with you adviced i learning alot about JICAMAS . in my lenguage spanish [ JICAMA ] it called JICAMA lake this. apriciate your time to gived us . god bless you. cheer from AUSTRALIA .
Hicama Jicama thumbs up Mark! I love your videos. You're always a hoot! With great garden knowledge. Wow, you're getting skinny kiddo! Hope 21 days works for you. Take care!👵🐕💞😁🌻🌱🍃
I’m in south Texas about 5 min from Mexico. We eat this all the time.. but I’ve never cooked it. We cut it in small slices with lemon and trechas on top or lemon by itself 👌🏽👌🏽
Thanks for sharing. Here i the Philippines we eat raw is a refreshing food in summer and we use it as for fresh vegetables roll and glace with peanut garlic sauce, soooo... Yummy 😋.
I LOVE Jicama raw and even though I'm near Portland, OR... I think I'm gonna give it a go with planting. I just got my munchkin greenhouse up and have a sunny spot so maybe with some TLC and added warmth it will work. Thanks for showing this in detail and alerting about the seeds and greens! I do have to comment, did I hear you correct it's mid winter? If so = me envious to be in shorts and a tee!
I've grown up eating jicamas since my family is from Mexico and I had no idea that you could cook them. Like obviously you could cook just about anything but that way of preparing them had just never crossed my mind before since we traditionally only ever eat them "raw" with Salt, lime, hot sauce/ chili powder or plain. I also never knew that their peels and seeds are toxic. I just figured that you just peeled them because that's just the normal way to eat them or that the peel was just gross or something like that. Fascinating stuff thanks for spreading your knowledge!
soaked in a little ice water to chill, and sprinkled with chili lime powder was how we always enjoyed them as a kid in Texas. Even now that's my preferred. I've even had it used in a veggie "sushi" where they sliced thin round "wrappers" from the jicama then wrapped it around shredded carrots, cucumbers, and any other veggie you could think of. Then dipped in either soy or other sushi like sauces. plus, they make great road snacks.
