This Mexican herb is easy to grow and hard to describe. Keep moist, but water carefully, for the sprouts are thin and slender. Transplant after the soil has warmed up and allow plenty of space, as plants grow to 4 feet in height. A couple of specimens is probably enough. The flavor is very fresh with a decided edge and aftertaste.
Fragrance is sweet and invigorating.
Used in quantity in a variety of sauces, particularly with black beans, corn, mustard and seafood dishes. The fleshy tuber of this legume is the part that is eaten. In fact, while the immature pods are sometimes cooked, the mature pods are poisonous and should be avoided. Jicama requires a long growing season, similar to that of a sweet potato, so in the North seeds should be started indoors and transplanted after danger of frost. After the vines die, roots should be harvested.