George Shirley wrote:

> Be aware that jicama is an acquired taste, at least in my family. I grew
> a patch of them one year and then no one wanted to eat them but me.
>

We don't at them often, but they are sweet and crunchy, what's not to
like? I usually cut them into strips or fingers and serve on a cold veg
platter (carrots, red and green pepper, pea pods, raw broccoli or
cauliflower) and a dip.

How do they grow, George, like turnip and rutebegas, partly underground?
What does the leaf look like?

gloria p