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Tropical climber grown for its crunchy, juicy tuber. Sweet, refreshing taste, similar to water chestnut. White flesh, crunchy like an apple. Can be eaten raw or cooked. Used in Mexican and oriental cuisine. Tall vine that can reach more than 2 m tall. Start plants inside and harvest tubers around the end of October (when leaves wither). Full sun, with very rich, well drained soil. 150 days. Can be grown as far north as Canada if seeds started indoors.
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Description: Jicama is a vine that can grow up to twenty feet long. In warm winter areas it can be planted outdoors in the spring; otherwise it must be started indoors. Needs 8-9 months to produce the sweet juicy crunchy roots that are the edible part. Needs sun, and rich moist soil. Caution: the seeds and pods of jicama are poisonous!
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(Yam bean) Tropical vines produce turnip-shaped tubers with a sweet white flesh. Best eaten raw, but is cooked also. Has low starch and calories. Produces largest tubers in tropical areas, but will produce equally tasty, smaller tubers in more temperate areas with a 4-5 month growing season. Start indoors 6-8 weeks before outdoor planting time.
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24 Days at Catastrophe Cafe
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Crisp, juicy, sweet tubers can be eaten raw, stir-fried, boiled, roasted, braised, or used in soups. Often sliced think and sprinkled with salt, chili pepper, and lemon juice. Their cruncy texture is retianed even after cooking - makes them a popular substitute for water chestnuts in Chinese cooking. Also the source of starch used in custards and puddings. Jicama is a vine up to twenty feet long. In warm winter areas it can be planted outdoors in the spring; otherwise it must be started indoors...
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