Jicama

Jicama is a crunchy vegetable that's high in vitamin C and is used in Mexican and Latin American recipes. The large, edible roots have a brown outer skin that looks similar to turnips. Inside, they have firm, potato-like flesh that has a mild and slightly sweet flavor. I like to eat mine with a little lime and salt or shredded into coleslaw like dishes. Give your jicama plant plenty of room, since each plant can produce vines up to 20 feet long, though they arent very robust. I usually let mine crawl around in the food forest and they never seem to bother the plants they grow up. And be sure to eat only the roots, since all other parts of the plant are poisonous. Harvest in 3-9 months depending on root size.

Packet: 20 seeds.

Good to start from seed in these months:

North Florida: Mar - July

Central Florida: February - August

South Florida: January-September