Thai Jicama Seeds. Pachyrhizus erosus. Heirloom, Non-GMO, Open Pollinated. Annual. About 150 Days to full maturity. Also known as ?yam bean?, and 'true jicama'. This Thai variety produces larger fruits than it's popular Mexican cousin, Mexican Jicama. This tuber has crisp, sweet white flesh, and light brown skin. With a long, hot season it can grow 4-6 diameter and 4-5 lbs in weight. More temperate climates will produce smaller roots. Tubers develop after flowering and store well. Ripe pods and leaves are poisonous. Start seeds inside 8-10 weeks before last frost date. Keep soil warm until emergence. Seeds will not germinate in cool soil. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil at least 20" deep. Plant in late spring/early summer in a warm, sunny location when soil temperatures are above 70?F. Remove flower buds to promote root production. Harvest tubers 5 to 9 months after sowing and store in a dry, dark, cool environment at 50-60?F. Peel and prepare raw, marinated or cooked briefly to retain crisp texture. Use fresh in salads and veggie platters. A popular substitute for water chestnuts or bamboo shoots in any dish that calls for a crisp texture and mild flavor. Warning: Ripe pods and leaves are poisonous. About 140 Seeds per ounce. "
Jicama Seeds - Thai -1 Oz ~140 Seeds - Non-GMO, Heirloom - Asian Garden VegetableSKU: 60452In Stock: yesPrice: |  |
