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.
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.
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!❤️💕
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.
@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.
@@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.
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.
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 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
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 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!
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 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'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
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 ❤️💐
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.
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.
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👍
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 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.
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
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!
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 🤘
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. 🙏
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’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 👌🏽👌🏽
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.
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.
One of the most common snacks in Mexico. Nothing beats eating fresh cut juicy Jicama showered with lemon juice, some salt and chili powder. Beware: there's a juicy kind and a more dry starchy kind. Get the large JUICY KIND!
@@TamraDL I honestly don't know, I've never grown them. But the difference is huge, like the difference between biting a piece of watermelon to biting a regular potato. The first is great raw and chilled in the fridge as a summer snack, the later could be sauteed with other veggies. Maybe one is grown during rainy seasons the other during dry.
'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?
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.
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 .
Yesterday I found a yam bean seed... and I brought it home to try to plant it... I've been trying to dig it up for 2 days and it turns out that small roots have come out, which means I've succeeded in growing it. I replanted it and hope to have success growing it.
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 🙏 💚
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.
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 .. 🤞🍀
Thank you very much for show how to grow Jicama..I really miss this sweet Jicama .In malaysia we use to cook with dried prawns or a bit of meat.We usually cut into fine jullienne fry with a bit of pork or chicken also cut into strips , a bit of minced garlic with a bit of water, soya sauce ,pepper, salt and a bit of oyster sauce . When we are young we used to eat as fruit,raw. If cooked we use to eat as vegetables and most famous until today is wrap in thin wrap as spring rolls or you can eat by wraping it with lettuce..
I wanted to thank you for your solid contribution towards the gardening and food communities. I am actually a vegan and had never heard of this plant before. I was looking for vegan shrimp replacements and turns out this was one of the ingredients listed on the recipe. It was listed as "singkama", since it was from an Asian content creator. While searching for the Eastern name, I was happy to see that your video (a channel I already know a lot about) was among the first ones to pop up. So I do hope to find some of these to buy around here in Paris, cuz I wanna make those vegan shrimps. Thanks again. Please notice your videos always make me wanna start gardening.
Hi, I have a vegan recipe for you. Cut the Jimaca into pinkie strips, stir fry them, taste it with salt & sugar, mushroom powder, some chopped green onions. To do the wrap: wet a piece of rice paper. Place it on a plate, add some stir fryed jicama at the lenght of the rice paper. Run a thin line of Hoisin sauce along side of the lenght of the jicama. If you can eat it hot, add in some sriracha. Roll it up. I love it so much, i neve have enough. Try it.
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 😋.
We love them it’s a very delicious we use it as a fruit we don’t fry it we eat it raw. Peel it and cut it sprinkle some champú and Tajín and lime and enjoy 😉
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.
I love jimaca! When I was a lil girl we often got it in the grocery store but I haven't seen it in decades. I would love to grow some but try to stay away from anything toxic around my chickens and dogs. I have some dogs that eat ANYTHING. gotta be careful. Thanks for such an informative video.
People are always saying stuff, but I managed to do stuff what is declared impossible in my country: Growing garlic outside in winter, let leaves develop at strawberry plant during winter so they can produce as early as late March and growing potatoes without pesticides and without giving it any extra water (it survived a drought that even weeds didn’t survive
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!
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
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.
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! 💖
Steamed jicama with mince pork is a healthy nice dish (by adding a bit of cornflour, garlic, salt, soy sauce, sugar, pepper and sesame oil mix altogether)
this is "singkamas" in the philippines. great snack food eaten raw & a sprinkle of salt (optional). can be used in stir-fries but dont brown them, they are best when still crunchy. excellent filling for fried lumpia and fresh lumpia. very long shelf life, excellent crop!
It is called Bengkoang in Indonesian. It is fresh, full of water, great to eat raw in the hot summer day. Really good for salad, pickles, dumpling, or cook as vegetable. Often use in spa and cosmetics as it can whitening the skin. And it is very cheap also
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!
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!
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"
Thanks, so the vine will root by it self or you need to promote them to root? Or, may like sweet potato they grow from cutting?
@@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.
I just found out about these a month ago. How'd last season go for you?
@@shannonwhitfield8407 I had a good harvest, they grow to softball size.
Happy to hear that you had a good harvest. I love to eat jicama raw too. I introduced my two brothers to this wonderful food today and they love it.
Thanks! I'm in zone 6a indiana w clay. Jivima is one of my fave veggies! It's crisp, sweet and I can't get enough of it! I'll try growing this guy!
@@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.
I would love to see a video of meals made just from your land and showing us what you made!
Best enjoyed raw with lime and chili powder, in small slices! Never heard of it cooked tho, or even compared to potatoes.
ua-cam.com/video/9UPq0FanXPg/v-deo.html
That sounds good!😋
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 😆
Yes that's best way to eat it i agree very refreshing ate it regularly in mexico
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.
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!❤️💕
Or!? Lol, I recognize that that might be the way to say it in your country!
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.
That sounds delicious!
How do you making that fermentation ❤pleas recepy🙏
The flashback was a funny concept
ua-cam.com/video/9UPq0FanXPg/v-deo.html
Yeah imagine the planning that went to the making of the video. You can tell that Mark is passionate about filming and gardening.
We generally eat it raw! It's refreshing and sweet specially if chilled prior to peeling! Enjoy!
My husband who is from Mexico thought that frying it in a pan was disgusting 😂
We eat it raw as well
Never heard of it cooked until a week ago. Raw is awesome!!
@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.
we cook it stir fry with prawns or grated in spring rolls
WOW I was born and live in Mexico and I didnt even know the plant part or beans were poisonous! Thanks Mark.
I wondered how many people have cooked up the beans and got sick or died. I can see myself cooking the beans unknowingly.
@@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.
My toddler loves the beans of jicama.
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.
South Florida here. We love Jicama in our salads
Anxious to taste a jicama and grow some myself ..
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.
Do you know how to best ferment it & as I'm diabetic, I am interested in the Inulen content.
Jicama we eat it raw by itself in Philippines, the smallest are the sweetest. You can make pickles for the big ones.
never seen jicamas that big! we eat them in my country El Salvador, we eat it raw, very juicy..... i miss them, hard to find in Victoria.
When you pulled the jicama from the dirt, you made a few sounds that turned some heads at my work. haha. Great tutorial!
8:45 ha ha ha
@@carolecook1116 YUP!!!! Haha
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
Small herbs and lettuce are great for small apartments.
@@BXLnord where do you live? Was wondering about the lemon and lime trees♡♡♡
@@tmo.48 I live on the south shore of Montreal,Quebec Canada and we have a short growing season but there are so many thing one can do nevertheless
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.
Wow those Jicama are huge, well done growing those beauties! :)
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!
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 👍
Were can I get the seeds for purchase thanks for your good advice
@@melvinbrown3461 Chiltern Seeds Have em.
It's delicious
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 grew up eating this cold with lime and chili powder and some salt, never thought about growing up but looking foward to giving it a try
OMG jicama with lemon and salt... Yummmmm
Here in the Philippines jicama called "singkamas"
In Malaysia it's called "sengkuang"
ua-cam.com/video/9UPq0FanXPg/v-deo.html
Singkamas at Talong, Sigarilyas at Mani.
Anyone know what it's called in hind?
@@munirahbakar4123 in Indonesia they're called "Bengkuang/Bengkoang"
I will grow these! More diversity in gardens helps defend against total crop loss. Heck yeah mark.
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
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 ❤️💐
It is really good. Sweetness is between apple and potatoes. My kids love them.
Just love your stories. We call it 'thaniwuter kalengge'.
thank you for verifying what it is saw a video just before yours and went to yours to understand what it is
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.
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.
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👍
Shred it thinly and mix it with your vege salad yummmm
I love fresh jicama sliced with fresh lime juice, olive oil and cajun spice. So good! I am going to give it a go in zone 8b (cooler nights).
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 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.
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
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!
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 🤘
LMAO, I have a large, clothe planter pot that we call, "the hail Mary bin". As oour most successful looking plant. It's labeled, "Plantus Unknownist"
We ate it raw. Very crunchy and sweet! We also stir fry it. Very delicious.
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. 🙏
Out of interest what is the Asian name?
love your adventurous approach to gardening, I like to experiment too but here in the pacific Northwest we are a lot more limited.
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 wonder if what you didn’t like is what we call the “milk” ones. We always ask for the “water” ones.
I love jicama... it’s so good
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 👌🏽👌🏽
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.
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.
Jicama is popular cut raw in matchsticks on Dorilocos in México. Delicious.
just popped some jiacama seeds into water to soak overnight. Very keen to try this vege. thanks for the great content.
you are a garden wizard my friend
Jicama makes good kimchi..yum
In Belize we peel the root and put or and or chili on it delicious
I don't know how you do it, but every video is top-notch one after another!
One of the most common snacks in Mexico. Nothing beats eating fresh cut juicy Jicama showered with lemon juice, some salt and chili powder.
Beware: there's a juicy kind and a more dry starchy kind. Get the large JUICY KIND!
Wow, sounds delicious.
When purchasing seed, how do we know the juicy kind?! lol
@@TamraDL I honestly don't know, I've never grown them. But the difference is huge, like the difference between biting a piece of watermelon to biting a regular potato. The first is great raw and chilled in the fridge as a summer snack, the later could be sauteed with other veggies. Maybe one is grown during rainy seasons the other during dry.
Hiram Maxem That’s some good info, I’m going to investigate. Very different from anything we ate growing up in the Midwest USA. Thanks for sharing :)
'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?
This is the best gardening channel on youtube
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.
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 .
Yesterday I found a yam bean seed... and I brought it home to try to plant it... I've been trying to dig it up for 2 days and it turns out that small roots have come out, which means I've succeeded in growing it. I replanted it and hope to have success growing it.
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 🙏 💚
In Asia, we eat it raw like fruit. It is sweet and cool in temperature. Perfect for summer snack.
Wow…I was just looking at some Jicama seeds and wondered if I could get them going. Thank you 🙏🏼 I’ll get started on the germination
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.
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 .. 🤞🍀
Good to know cause Mark has me wanting to grow them too!
Hi Lyds, can you tell me where the Asian nursery is in Sydney? I'd like plant some too, thanks!
We eat the fruits when it’s young and green. We mixed with anchovies sauce with mix vegetables. So yummy. We called In Filipino diningding.
Self sufficiency all the way 🌍💞
Thank you very much for show how to grow Jicama..I really miss this sweet Jicama .In malaysia we use to cook with dried prawns or a bit of meat.We usually cut into fine jullienne fry with a bit of pork or chicken also cut into strips , a bit of minced garlic with a bit of water, soya sauce ,pepper, salt and a bit of oyster sauce . When we are young we used to eat as fruit,raw. If cooked we use to eat as vegetables and most famous until today is wrap in thin wrap as spring rolls or you can eat by wraping it with lettuce..
Here in the Philippines, we eat them with chili peppers and shrimp paste. We usually soak them in vinegar, too. We call jicama as "singkamas."
I wanted to thank you for your solid contribution towards the gardening and food communities.
I am actually a vegan and had never heard of this plant before. I was looking for vegan shrimp replacements and turns out this was one of the ingredients listed on the recipe. It was listed as "singkama", since it was from an Asian content creator.
While searching for the Eastern name, I was happy to see that your video (a channel I already know a lot about) was among the first ones to pop up.
So I do hope to find some of these to buy around here in Paris, cuz I wanna make those vegan shrimps.
Thanks again.
Please notice your videos always make me wanna start gardening.
Hi, I have a vegan recipe for you. Cut the Jimaca into pinkie strips, stir fry them, taste it with salt & sugar, mushroom powder, some chopped green onions.
To do the wrap: wet a piece of rice paper. Place it on a plate, add some stir fryed jicama at the lenght of the rice paper. Run a thin line of Hoisin sauce along side of the lenght of the jicama. If you can eat it hot, add in some sriracha. Roll it up. I love it so much, i neve have enough. Try it.
Start
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 😋.
We love them it’s a very delicious we use it as a fruit we don’t fry it we eat it raw. Peel it and cut it sprinkle some champú and Tajín and lime and enjoy 😉
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.
I love jimaca! When I was a lil girl we often got it in the grocery store but I haven't seen it in decades. I would love to grow some but try to stay away from anything toxic around my chickens and dogs. I have some dogs that eat ANYTHING. gotta be careful. Thanks for such an informative video.
Good video. I also like jicama. Never ate it cooked. I put it in a fruit salad and enjoy it that way.
People are always saying stuff, but I managed to do stuff what is declared impossible in my country:
Growing garlic outside in winter, let leaves develop at strawberry plant during winter so they can produce as early as late March and growing potatoes without pesticides and without giving it any extra water (it survived a drought that even weeds didn’t survive
Прекрасный урожай. Впервые вижу такое растение, фасоль с клубнем! Хороших урожаев!
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!
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.
@@TalkingThreadsMedia I am from Warrenton OR, when do you start planting the seeds indoors?
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
Omg can’t wait. Was looking for a video on jicama!!!! Now to find the seed in California ❤️❤️❤️
I find it in home depot in California
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.
I'm growing it here in TX too. Plants don't look great only about 10 in tall and pale in color. How did yours do?
Hello ❤Thanks for sharing. I love Jicama! I came from Laos . My favorite snack!
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! 💖
Steamed jicama with mince pork is a healthy nice dish (by adding a bit of cornflour, garlic, salt, soy sauce, sugar, pepper and sesame oil mix altogether)
I like it raw but I also use it in stir fries instead of water chestnut. I also slice it thin and steam it with greens instead of potato. All yummy!
Jicama are excellent for filling spring rolls
I live in México and I never heard of eating jicama cooked. I like it raw with lemon, or grated and mixed in salads
this is "singkamas" in the philippines. great snack food eaten raw & a sprinkle of salt (optional). can be used in stir-fries but dont brown them, they are best when still crunchy. excellent filling for fried lumpia and fresh lumpia. very long shelf life, excellent crop!
It is called Bengkoang in Indonesian. It is fresh, full of water, great to eat raw in the hot summer day. Really good for salad, pickles, dumpling, or cook as vegetable. Often use in spa and cosmetics as it can whitening the skin. And it is very cheap also
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!
First time hearing of this. Very educational
My mum cultivate this in the North West Region of Cameroon. We eat it uncooked and it is great. Thanks for the tips Self
Lime and Trechas Mexican chili powder mmm good on stick or cubed and with fruit and veggie salads.
One of my favorites. Love to include it in dinner, As a side dish or as tortilla substitute. Very refreshing. ❤❤❤
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!
8:38 Close your eyes and listen lol
Lol sicko lolol
Lolxxx
Seriously, laughing like a loon. Food porn? ; )
Yall are wrong for that, lol
@@JLane-wl5me i'm glad that other people can get in on the laughter! i was crying laughing lol
We eat it raw with chili powder call tajin!! Isso good so refreshing !🤩‼🇲🇽 I miss them from Mexico!!
Jícama!!! A latino favorite. Jícama with cucumbers a bit of lemon juice and tajín 😍😍😍😍🙌 You're amazing!