얌 빈, 맥시칸 감자(히카마) 기르기. How to Grow a Jicama Plant:solana seeds jicama

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맥시칸 감자(히카마) 기르기,얌 빈 기르기.
Jicama (pronounced he'-cama) has a variety of common names including climbing yam bean; Mexican potato; Mexican Water Chestnut; Mexican turnip; cay củ đậu (Vietnam); seng kuang (Malay); di gwa (Chinese); kuzuimo (Japan); sinkamas (Filipino); man kaeo (Thai); sankalu (Hindi)
Botanical Name: Pachyrrhizus erosus
Plant Family: Fabaceae
생으로도 먹고 요리도 하는 달고 아삭한 맛이 사과에 비유합니다.
맥시코와 필리핀등 열대 식물로 2 미터가 넘게 자라는 덩굴 식물입니다.
햇볕이 잘들고 물빠짐이 좋은 사질토로 퇴비를 많이 넣은 흙을 좋아하며
비료를 쓸경우 6-6-12 가 적당합니다. 즉 가리비료를 질소 인산에 비해 배로 시비를 하여야 합니다.비료는 뿌리 가까이 가지안도록 주의 하시기 바랍니다
기후조건은 열대지방이 최적이고 여름 기온이 30도 내외일 경우 심은지 5개월 후 부터 수확이 가능합니다. 4월에 실내에서 발아를 시켜 5월에 정식을 하면 10월 말에 직경 11센티미터 이상의 구근을 수확 합니다.


종자씨를 남겨두고 다른 꽃은 바로 짤라 주어야 구근이 잘 크고 콩은 어릴때는 껍질과 같이 먹으면 맛이 좋은데 여물어지면서 독성이 생기고 강해지기때문에 주의 하시기 바랍니다.대부분의 자료는 콩 줄기 모두 독성이 있다고 하는데 필리핀 현지 주민이 하는 말로는 어린콩은 맛이 좋고 먹어도 탈이없다고 하는데 과학적인 자료는 아직 확인하지는 못햇읍니다.
줄기는 2-6 미터 까지 자라는데 1-1.5 미터에서 가지치기를 하여꽃을 따 주면 뿌리가 배로 큰다고 합니다.


아홉달 동안 서리가 안내리는 지역에서 가장 큰 뿌리가 생산되며 최소 5개월의 서리안 오는 기간이 필요합니다.봄에 서리가 안오는때로부터 2달에서 2달 반전에 온실에서 싹을 내서 옮겨심으면 가장 좋고 서리끝나는때 바로 직파를 합니다.


씨는 24시간 따뜻한 물에 불려서 심을때 1 센티 정도 흙을덮고 마르지 안게 하고 12 센티 정도 자랐을때 본밭에 심을때 7센티 정도 뭍어줍니다.
직파를 할 경우불린씨를 1센티 정도 구멍을 내고 그 속에 넣어 눌러 주십시요.
마르지 안게 하십시요.


5센티 깊이로 파종을 할때 포기 간격은 20-30 센티, 고랑폭은 60-90 센티로 합니다.
흙은 습기를 많이가지고있고 카리성분이 많은 거름흙으로 물빠짐이 좋아야 합니다.


수확은 4개월 부터 9개월 사이에 하며 일찍하면 작지만 맛은 같다고 합니다.
온실재배는 철이 없이 아무때나 가능하다는데 약간 이해가 안갑니다.


병충해에 강하고 기르기가 쉬우며 감자와 같은 방법으로 요리하며 날것으로 먹을때는 사과맛이나며 고구마와 같읍니다.


대단히 몸에 좋은 성분이 많아 암 예방도 되고 다이어트 식품이고 등등쓰여저 있는데 영문 참고 바랍니다.성분은 누구나 읽겠지요? iron 은 철분----


요리는 잘자랄때 연락주면 번역 하지요????


How to Grow a Jicama Plant:solana seeds jicama
Tropical climber grown for its crunchy, juicy tuber. Sweet, refreshing taste, similar to water chestnut. White flesh, crunchy like an apple. Can be eaten raw or cooked. Used in Mexican and oriental cuisine. Tall vine that can reach more than 2 m tall. Tested in Quebec in 2007 (see below). Start plants inside and harvest tubers around the end of october (when leaves wither). Full sun, with very rich, well drained soil. 150 days.
Packet of 10 seeds: $3,49
The plants grown in zone 5 yielded some large tubers (around 11 cm in diameter) and some smaller (5-6 cm). But all of them tasted great, especially raw, with a pleasant sweet taste. Plants were started in May and planted outside in early June. Can be grown with some success in the north (zone 5) if you give it extra care.


Plant Description:
Jicama is a vigorous, subtropical and tropical, climbing legume vine from South America. It has very pretty, big, blue pea flowers. Sadly the flowers should usually be removed as the bean pods and seeds are toxic, they also take a lot of vigour from the plant and reduce the harvest of tubers considerably. Let one plant go to seed for your next year's crop.
Even though this plant is an herbaceous perennial, it is usually grown as an annual, because the root tuber, the perennial part, is also the bit harvested. Jicama can be propagated from a tuber or seed. The plants die back in winter in cool climates but the tubers will shoot again in spring. The root of jicama develops swellings the size of a large turnip, (up to 5 per plant) under the surface of the ground.

Plant Height:
Even though this vine can reach 2 - 6 m tall, it is usually pruned to 1 - 1.5 m as removing the flowers can double the yield of roots. In Mexico it is grown in field and pruned with a machete.

Sow When:
Jicama is frost tender and requires 9 months frost free for a good harvest of large tubers or to grow it commercially. It is worth growing in cooler areas that have at least 5 months frost free as it will still produce tubers, but they will be smaller.
Warm temperate areas:
For areas that have at least 5 months frost free, start seed 8 to 10 weeks before the last spring frost. Bottom heat will be required as jicama needs a warm soil to germinate. Use either the top of a hot water system or a bottom heat propagator. The pots will need to be kept in a warm place. It is unsuitable for areas with a short growing season unless grown in a glasshouse.
Subtropical areas:
Sow the seed once the soil has warmed up in spring.
Tropical areas:
Sow all year in the tropics.

Seed Preparation:
Soak the seed in warm water overnight to soften the seed coat and speed germination.
Germination Depth:
Sow seed 5 cm deep.
Spacing:
Space plants 20 - 25 cm apart in rows 60 - 90 cm apart.
Position:
Full sun
Soil Type:
Jicama prefers a rich, moist, sandy loam soil with good drainage that is high in potassium.

Harvest:
The tubers can be harvested from 4 months for small tubers, it takes 9 months for large tubers to develop. The seed pods and seeds are toxic and dangerous to eat. The pods contain rotenone, a toxic substance often used as an organic insecticide.

Eating:
The sweet, juicy, crisp tubers are eaten raw or lightly cooked. To prepare, peel off the brown skin. The raw tubers taste like a cross between a water chestnut and an apple and do not discolour when cut. It is a great addition to salads and can be used as a crudite. It is also substituted for water chestnuts in stir-fry. In Mexico it is sliced thinly and sprinkled with salt, lemon juice and chilli sauce. As a food, jicama is low in calories, only 45 calories for one cup of cubed root.

New Crop Potential:
As a new crop jicama has potential for small crop growers in warmer areas. We suggest you offer your crop to a local restaurateur, take some prepared pieces and explain how it can be used. Restaurants with a desire to provide fresh ingredients and a willingness to experiment will be at the leading edge of demand for this versatile crop. By selling to the end user you will get a higher value return. Selling at the local produce markets is a sure hit if you always offer free taste samples.

Available from Green Harvest:
Year round as seed Jicama - Climbing Yam Bean

Jicama (pronounced hee-cah-mah) is a warm-season root vegetable that grows and produces like a sweet potato plant while resembling a turnip. The flavor of jicama may remind you of an apple with a slightly nutty hint. Also referred to as yam bean, jicama can be eaten raw or cooked in many of the same ways as potatoes. Jicama is easy to grow and requires little care as it is relatively resistant to both pests and disease.


Mix commercial potting soil or vermiculite with peat moss in an empty bucket. Use a ratio of 4-to-1.


Fill container three-fourths full with potting soil mixture.


Sprinkle jicama seeds on top of the potting soil.


Water the seeds thoroughly using a spray bottle but do not saturate.


Cover jicama seeds with 1/4 inch of potting soil.


Spray water lightly over the top of the potting soil.


Place container in a sunny area where it can receive at least three hours of sunlight. Avoid direct full sun.


Observe daily for sprouts to appear and the need for watering. Keep the potting soil moist until sprouts appear and until sprouts have grown to reach at least 4 inches in height, when plants can be safely planted outside.


Determine a location to plant the jicama outdoors. Jicama thrive in a sunny, warm area in loose, well-drained soil.


Till the area where jicama plants will be transplanted with a garden tiller.


Dig holes approximately 4 to 6 inches deep and at least 1 foot apart using a garden hand trowel. Multiple rows should be spaced 2 to 3 feet apart.


Place jicama seedlings into each prepared hole.


Pour one cup of water into each hole, then cover with soil, allowing 1 to 2 inches of the sprout to be exposed.


Fertilize every other month during the growing season using a fertilizer with a 6-6-12 ratio; be careful not to apply directly to the base of the plant.


Prune away blooms by pinching them off once they appear. This encourages root (vegetable) growth.


Native peoples of Tropical America have cultivated and eaten jicama (Pachyrrhizus erosus) for generations. The turnip-like root tubers with sweet woody flavors have become a modern-day delicacy for chefs and food-lovers worldwide. Having a long growing season of at least four months, fertile, organic-rich soil that is moist and warm and sunlight are the basic requirements for growing jicama in your home garden.


Soak seeds of jicama in lukewarm water for 24 hours. Seeds need only be covered in shallow water to loosen the hard seed coat, making germination faster and more likely.


Sow seeds outdoors when there is no danger of frost. Poke a small hole about 1/4 to 1/3 inch into a loose, fertile soil that is rich in compost. A sandy soil with organic matter is ideal as long as it is moist and very soggy. Place the seed in the hole and cover the seed with soil, lightly tamping the soil down to bring the seed in direct contact with soil.


Gently sprinkle water over the planted seeds so the soil is moist. Monitor the area for several days, watering only when the soil becomes slightly dry to the touch. The warmer the weather and soil temperatures, the faster the plants will germinate and sprout from the ground.


Allow the vine-like stems to grow as a billowy groundcover or upon a short trellis or plant stakes. When the stems' length approaches 36 inches, expect pea-like flowers to appear. Enjoy them, but as soon as they fade, pinch them off to prevent seed pods from forming. Removing the pods refocuses energy into producing larger root tubers.


Harvest the root tubers from the soil no sooner than 4 months of plant growth, when they will be small but edible-sized. Dig up the tubers with a shovel, slicing into the ground no closer than 12 inches at first to avoid damaging a tuber. Make more digs under the plant as more tubers are revealed. If climate allows, waiting to harvest after 8 to 9 months of growth ensures larger roots. Always harvest the tubers when threats of a killing first fall frost are expected.


Brush off soil from the lifted tubers, gently washing or soaking them in water to remove attached mud clumps. Allow the tubers to air dry fully before storing in a cool dry location, between 50 and 65 degrees F, before using them in a culinary recipe.




Jicama nutrition facts


Jicama is a round, fleshy taproot vegetable of bean family plant. Its underground starchy root is one of the popular edible root vegetable grown in many parts of Central American, South Asian, Caribbean, and some Andean South American regions. Its refreshing, crispy, ice-white fruit-like pulp is eaten raw or cooked in a variety of sweet and savory dishes worldwide.


Some of the common names of this tuber are yam bean, Mexican water chestnut, Mexican turnip, sengkwang, yacon…etc. It is pronounced as hecama.


Jicama is a perennial vine plant growing vigorously under semitropical and tropical climates. It has similar growth characteristics as that of lima bean or any other bean species plant. The most distinguishing feature, however, is that it bears round, fleshy, turnip-like starchy edible root underneath the ground surface. Unlike other starch roots like potato, sweet potato wherein the peel may be eaten, jicama features thick dust-brown color inedible skin. Inside, its white starchy flesh has crisp texture and fruit like succulent, sweet-starchy taste. Each tuber weighs about 250 to 1200 g.


There exist at least five cultivar types of Pachyrhizus species; however, the three popular cultivated varieties include Pachyrhizus erosus (Mexican yam bean), Pachyuhizus ahipa (Andean yam bean), and Pachyrhizus tuberosus (Amazonian yam bean, jiquima). P. erosus (‘jicama de leche’) or Mexican yam bean is the popular variety imported in the USA. Another cultivar, P. palmatilobus, locally known as ‘jicama de leche’, has deeply lobed leaflets, a milky sap and less agreeable taste,




Health benefits of Jicama


Jicama is very low calorie root vegetables; contains only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.


It is one of the finest source dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters.


As in turnips, fresh yam bean tubers are rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.


It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.


Further, it provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.


Jicama (Pachyrhizus erosus), Fresh, raw,
Nutrition Value per 100 g,
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 38 Kcal 2%
Carbohydrates 8.82 g 7%
Protein 0.72 g 1%
Total Fat 0.19 g <1%
Cholesterol 0 mg 0%
Dietary Fiber 4.9 g 13%
Vitamins
Folates 12 μg 3%
Niacin 0.200 mg 1.5%
Pantothenic acid 0.135 mg 3%
Pyridoxine 0.042 mg 3%
Riboflavin 0.029 mg 2%
Thiamin 0.020 mg 2%
Vitamin A 21 IU 1%
Vitamin C 20.2 mg 34%
Vitamin E 0.46 mg 3%
Vitamin K 0.3 μg <1%
Electrolytes
Sodium 4 mg <1%
Potassium 150 mg 3%
Minerals
Calcium 12 mg 1%
Copper 0.048 mg 5%
Iron 0.60 mg 7%
Magnesium 12 mg 3%
Manganese 0.60 mg 3%
Zinc 0.16 mg 1%
Phyto-nutrients
Carotene-ß 13 μg --
Carotene-α 0 μg --
Lutein-zeaxanthin 0 μg --
Selection and storage


Jicamas are generally available year around in the markets. Generally, they enter through land route and flood the USA markets from the Central American countries during spring and summer.


Choose well-formed, firm, round, medium sized tubers. Avoid soft, shriveled, or tubers with surface cuts, cracks and bruise skin.


Once at home, jicamas can be stored much alike potatoes. They have very good shelf life and keep well in a cool, dry, dark place for about 3-4 weeks. Exposure to temperature below 10 °C results in chill-induced changes in color and texture. In addition, prolong storage converts starch to sugar, which makes the roots less sought after in savory dishes.


Cut sections, cubes or slices, however, should be placed inside the refrigerator.


Preparation and serving methods


Wash in cool running water and dry mop like in other tubers. Peel off thick fibrous skin using a vegetable peeler or paring knife. Peel and other plant parts contain rotenene, an organic poison; and therefore, should be discarded. It then can be cut into cubes, sliced, or chopped to fine sticks in a ways desired. It then can be cut into cubes, sliced, or chopped to fine sticks in a ways desired.


Fresh jicama is used much like a vegetable and is an important starch source in much of Central America. It stays crisp when cooked, making it one of the wonderful vegetable in stir-fries.


Here are some serving tips:




Jicama salad.
Photo courtesy: Rex roof
Raw jicama has sweet succulent apple like fruity taste. In many parts of Mexico, fresh tubers are cut into cubes/sticks and sprinkled with lime juice, salt and dressed with olive oil and paprika or ground chilli pepper.


Jicama is a favorite root vegetable in Mexican cooking where it is used in salads, slaw, stews, stir-fries, soups…etc with other common vegetables and fruits like orange, pineapple, carrot, green beans as well as with poultry, meat and seafood.


Outside of the American continent, this tuber is among the popular starch root in many south and southeast region. In Malaysia, where it is known as bengkoang, fresh young tubers are sliced and eaten with other fruits like pineapple, apple, raw mango, sweet potato…etc in rujak.


In Indonesia, they are served with much like Malayan salad but with added rujak sauce made from palm sugar, tamarind, shrimp paste, chili peppers, and sauteed peanut paste. Also, as a rujak tumbuk, wherein all the above-mentioned ingredients ground in a wooden mortar and served in a banana leaf.


Apart from salads, another popular oriental dish that uses jicama and turnips is popiah, a Fujian/Chaozhou-style fresh spring roll.


Safety profile


Jicama plant contains significant levels of fat-soluble organic toxin, rotenone. It is concentrated especially in the leaf tops, stems and seed pods and at much lower levels in the roots. Several studies found that it is linked to the development of Parkinson's disease. However, peeled roots are safe for human consumption, including in children. Rotenone works at cellular level inhibiting several metabolic enzymes like NADH dehydrogenase in the mitochondria. Outside, it is used as environmentally safe broad-spectrum insecticide, piscicide (to poison fish), and pesticide. (Medical disclaimer)

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애고 영어가 무지 길게 나와 있습니다..ㅎ 조봉희

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기르는 방법은 두사람이 올린것을 참고했고요.
성능 분석 요리법은 자라는 거 보면서 천천히 올리지요 .일단 받아서 기르는거 봐야 저도 힘이남니다.

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감사합니다..조봉희

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효능이 좋은 작물이라 함 심어보고 싶네요.
좋은 자료 감사합니다.*^^*

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조만간 회장님이 씨앗 나눔 하시겠지요.