trasmani, Plenty of Jicama is grown in the Indian state of Bihar, mostly in the Northern Bihar, where it is known as misrikand. In fact, misrikand is smaller with average weight of about one pound, and is sweeter and juicier than jicama. In other words, you can use any sort of Daikon radish but it depends on your personal preferences. If it was up to us, we wouldn’t recommend two of the types – Alpine and Shunkyo. We are keen to support our growers, who are typically at the bottom of the food-system chain. We try to balance affordable prices for customers with a good return for the growers, a very difficult thing to achieve given the market realities of UK horticulture. Cheap overseas labour, low fuel-mile costs and low grocery expenditure in the UK have all combined to muddle our shopping perceptions. In real terms, fresh fruit and veg has never been cheaper. Farmers (including ours) are surviving on very low wages because the prices we have all come to expect don’t meet the true costs of production, and trading systems generally favour the buyers rather than the growers. Although we can’t change the market overnight, we have long supported our growers in other ways, helping them out when times are hard, and always dealing with them in an honest and human way. They tell us they far prefer dealing with us to the supermarkets. I have a Jicama that has been in my refrigerator for probably three weeks and it has some mold growing on the skin. Is it safe to peel and eat it or should I toss it? I just had jicama for the first time yesterday. It was served raw and cut into french fry shapes, served with hummus. Wonderful taste and texture!

Now that we have given you our recommendations, we should look at the nutritional values of each vegetable. If you are on a special diet or you count your calories, here is a small chart to make your choice easier. Thankfully, jicama doesn’t have many growing problems, pests, or diseases that affect it. This next section highlights what to watch out for and the solutions for each one. Growing ProblemsVitamin B6– Vitamin B6 is associated with increased brain function and cognitive abilities, and jicama has this vitamin in significant amounts. While experimenting is always fun, here are three substitutes for jicama that have proven to be sufficient and we safely recommend. 1. Jerusalem artichoke I must say that the Jicama is an extremely disastrous thing to eat. Just for the simple fact that once you take one bite, you cannot go without eating the rest. We cut ours up in a mandoline like they're french fries. They need well-drained soil, loamy and/or sandy to help the roots develop smoothly, and also water in the growing months - irrigating the greenhouse isn't a problem - and after that, we just need a nice long warm summer. One like 2016 would do nicely, in fact. After spending the time and effort to grow jicama, it’s important to harvest it correctly and know how to store it so it will stay fresh. Let’s talk about how to harvest and store jicama so you can enjoy the fruits of your labor. Harvesting

While this difference makes Jerusalem artichokes a bad substitute for common artichokes, it makes them a great replacement for jicama. Jicama tastes like a cross between an apple and a potato. A little sweet and starchy. Pleasant, but as an American, I'm clueless what to do with it other than eat it raw. Jicama loves warm climates, so naturally, it is not tolerant to the cold and frost. If you are growing it in a cooler climate, modify your growing season or plant it in a container so you can move it to warmer areas when needed (i.e, a greenhouse or sunroom). PestsWhen it comes to the taste, it resembles a pear or a nuttier version of sweet potatoes. It is not strikingly sweet which makes it a perfect replacement for jicama which also has a similar flavor. 2. Water chestnuts I keep reading that jicama is a legume so those with allergies to legumes like peanuts should be wary. There are lots of radish varieties out there, but daikon radish (aka white radish) is among the sweeter kind. This makes it the best kind of radish to use as a jicama substitute. I read (several articles actually) that if they are allowed to grow larger than your fist, they begin to lose their sweetness. Keep them small and firm for best flavor! Despite the obvious differences in appearance, we believe that daikon radish is one of the greatest substitutes for jicama since it is just as sweet, juicy, and crunchy as jicama. Ideally, you can replace each of those two with the other one for fresh dishes like salads.