Jicama is a perennial root vegetable known for its adaptability to various soil conditions, making it an excellent choice for beginner gardeners. The tubers are excellent survival food because they have a long storage life of weeks to months. Jicama is ready to harvest when green leaves die back from the vine in fall to early winter. Harvest at 3-5 inches in diameter for excellent long-term storage. The leaves can serve as compost greens, contributing to a closed-loop, waste-free gardening system.

• Versatile Culinary Use - Jicama roots have a white interior with a crunchy, starchy texture, similar to raw potatoes. The raw tubers are often cut into sticks that are seasoned with salsa, chili powder, lime, and salt. The fresh veggie is usually eaten raw, especially in salad, but can also be cooked in soups or stir-fries. Only the root is edible; jicama's seeds, flowers, and leaves are all toxic if ingested.
• Drought-Resistant Vines - Jicama, also known as the Mexican Water Chestnut, Mexican Yam, or Mexican Turnip, is a hearty plant that grows well in heat and drought. The robust vines can grow 10-20 feet long, and produce high yields of starchy tubers. Its beautiful purple flowers attract garden pollinators like bees and butterflies. The leaves can serve as compost greens, contributing to a closed-loop, waste-free gardening system.