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The fleshy tuber of this legume is the part that is eaten. Jicama requires a long growing season so in the North seeds should be started indoors and transplanted after danger of frost. After the vines die, roots should be harvested. They can grow up to 6 pounds but expect less than half that in the North. The flesh is sweet and has the texture of water chestnuts. It is often used in salads, particularly marinated salads. Although a native of Mexico, it was exported by the Spanish to the Philippines and is now used in many Asian dishes. Jicama has surprisingly few calories for something that appears to be starchy. 20 seeds Learn More
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