Starting Jicama Seeds
In our Mexican Garden this year we are going to make an attempt at growing Jicama. You may have seen it in the grocery store – a big, tan tuber with crunchy white flesh. (Yeah, I know that describes a lot of tubers.) Jicama is a vining plant that produces the edible tubers at the end of its growing season, which is typically 7-9 months. Obviously we are borderline as far as getting a crop here!
We got the seeds from Bountiful Gardens, and even though we aren’t sure when we’ll be ready to plant outdoors, I decided to get these seeds going. It’s going to be tight getting them to produce this year anyway without creating any further delay. If they get too big before the garden is ready, we’ll just have to put them in a pot for the time being.
Before starting, read the back of the seed packet! There’s all kinds of good information there! For instance, we learn that it is best to soak the seed overnight before planting and to plant the seeds 1 inch deep.
Here are the seeds soaking in a cup of warm water. I started with the water probably about 95-110 degrees. (Same temperature as for yeast when you are making bread!) It cools down as it sits, but no need to change the water.
The light stand is finally looking less barren! It has had a much longer break than usual this year. I also planted the seeds for the Thai Red Roselle (Edible Hibiscus) and for the Thunbergia (Black-Eyed Susan Vine).
Next week we will hopefully start some hanging basket tomatoes to hedge against not getting the garden planted in a timely fashion this year. In a couple more weeks, we should be ready to plant the bulk of the tomato and pepper seeds – IF it looks like we are likely to have the garden ready to plant by mid-May. They have been making good progress on the classroom area structure, despite the rain. However, I suspect it will be several more days before it is dry enough to even think about laying pavers.