In this video, I give you my 5 top tips on how to grow a ton of jicama.
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 🙂
This should be mainstream.
I miss eating this raw with bagoong
Where did you buy yr seeds
It can be julienne and stuffed in fried Taufu with hoi sin and sweet chilli sauce
Thanks
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.
what do we know about the plants being used for nitrogen fixing in compost? Does whatever the poison is get into the soil and contaminate other plants?
It's SING-KA-MAS…..Singkamas….
Absolutely loved this video! Instantly subscribed and will be watching more. Thank you!!
Can these be grown in SC ?
Can be used as a wrap if you slice them with a meat slicer !
Where do you buy the seeds to grow this plant?
They are actually a lot crispier and sweeter when you grow them in cold weather
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! 😀
Hi I’m a Japanese farmer trying to grow jicama in Japan. Would you be kind enough to let me know where you buy your jicama seeds?
woody?
How long does it take to grow?
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!
What other recipes have you tried with jicama? May I suggest ngohiong – it is another version of a spring roll that uses jicama and/or bamboo shoots.. A very popular dish from cebu, Philippines.
Do you get only one piece per seed?
I am excited to grow this seemingly versatile vegetable. Thanks Mark.
love your adventurous approach to gardening, I like to experiment too but here in the pacific Northwest we are a lot more limited.
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..
In Mexico, we eat it raw and sliced up with lime, salt and chile powder like Tajín. My mum loves to use Habanero instead of chile powder too.
Just love your stories. We call it 'thaniwuter kalengge'.
So, it looks like you get one tuber per seed, am I right?
It’s sweet and good eaten raw and iced cold.
You actually can trim off the top often and don’t even need a trellis.