A lesser-known but delicious part of the jicama plant, the young shoots and leaves are a culinary treat. They have a crisp texture and a fresh, beany flavor. Unlike the root, they are best cooked, typically stir-fried or added to soups, where they add a pleasant green flavor and a satisfying crunch. A unique and sustainable vegetable choice, utilizing more of the plant. We supply fresh, tender shoots for culinary exploration.