Jícama
Pachyrhizus erosus
De un vistazo
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Un tubérculo tropical con pulpa dulce y crujiente. Como mezcla de manzana y castaña de agua.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Inicio de semillas
Las semillas se remojan durante la noche para ablandar la dura testa de la leguminosa y luego se siembran a 2,5 cm de profundidad en suelo cálido. La germinación es lenta e irregular y tarda 10-20 días a temperaturas del suelo de 21-29 °C. Las primeras hojas son simples y redondeadas, seguidas por las hojas trifoliadas características de la familia de las leguminosas.
💡 Consejo de cuidado
Usa una manta térmica ajustada a 27 °C para asegurar un calor constante. Inicia las semillas en macetas profundas y biodegradables para minimizar el trastorno de las raíces durante el trasplante, ya que la jícama desarrolla pronto una raíz pivotante sensible.
Jicama seedling showing its first trifoliate leaves typical of the legume family
Calendario de cuidado mensual
Qué hacer cada mes para tu Jícama
Mayo
Mes actualTransplant hardened-off seedlings outdoors after all frost danger has passed and soil reaches 18°C (65°F). Space 30-45 cm apart. Install trellises immediately. In zones 9-12, direct sowing is possible once soil is consistently warm.
¿Sabías que?
Datos fascinantes sobre Jícama
Jicama is a legume — it belongs to the bean family (Fabaceae) and fixes nitrogen in the soil through root nodules, enriching the garden bed for future crops despite being grown entirely for its starchy root rather than its seeds or pods.
Necesita larga temporada cálida. Siembre semillas después de heladas. Forma tubérculos grandes.
Solo la raíz es comestible - hojas y semillas son tóxicas!
Jicama growing on trellises with black plastic mulch to maintain warm soil temperatures
Jicama (Pachyrhizus erosus) is native to Mexico and Central America, where it has been cultivated for over a thousand years. Archaeological evidence suggests pre-Columbian civilizations including the Aztecs and Maya grew jicama as a staple root crop in the warm lowlands of southern Mexico and Guatemala. The Nahuatl word 'xicamatl' gave rise to the modern name, and the plant was prized for its ability to produce a crisp, hydrating root in the hot, dry conditions of the Mexican tropics.
Following the Spanish conquest of Mexico in the 16th century, jicama was carried across the Pacific to the Philippines by the Manila Galleon trade route. From the Philippines, it spread rapidly throughout Southeast Asia, where the tropical climate was ideal for its cultivation. It became an important crop in Indonesia (bengkuang), Vietnam (cu san), China (sha ge), Thailand, and Malaysia, integrating into local cuisines in ways that often bear little resemblance to its Mexican origins. In many parts of Southeast Asia, jicama is used in spring rolls, popiah, and various stir-fried dishes.
Today, Mexico remains the largest producer and consumer of jicama, where it is sold fresh by street vendors with lime and chili as a beloved snack. China, Southeast Asian nations, and parts of South America also produce significant quantities. In the United States, jicama is grown commercially in small quantities in southern California, Florida, and Hawaii, with most of the supply imported from Mexico. The crop remains challenging for home gardeners outside tropical zones due to its requirement for 150+ frost-free days, but season extension techniques have made it possible to grow small but rewarding harvests in warm temperate climates.
Siembre después de heladas, posible iniciar en interiores.
Arenoso, bien drenado, pH 6,0-7,0.
Verifica Tu Zona
Verifica si Jícama es adecuado para tu ubicación.
25°C – 35°C
77°F – 95°F
Jicama is a true tropical plant that requires sustained warmth throughout its long growing season. Growth slows dramatically below 20°C (68°F) and ceases entirely below 15°C (60°F). Frost is fatal to the vines. The optimal temperature range for tuber development is 25-35°C (77-95°F), with warm nights above 18°C (65°F) being particularly important for continuous growth. In tropical regions with year-round warmth, tubers can reach enormous sizes given enough time.
Problemas comunes que afectan a Jícama y cómo prevenirlos y tratarlos de forma orgánica.
Necesita temporada muy larga.
- 1Start seeds early and indoors without exception in temperate climates. Jicama needs every possible day of warm growing weather. Starting 8-10 weeks before last frost indoors gives plants a critical head start that directly translates to larger tubers at harvest.
- 2Black plastic mulch is essential outside the tropics. It raises soil temperature by 3-5°C (5-10°F), mimicking the warm tropical soil that jicama demands. Lay it 2-3 weeks before transplanting and cut slits for each plant.
- 3Pinch every flower without fail. This is the single most impactful practice for home jicama growers. Flowering signals the plant to produce seeds rather than enlarge its tuber. Check vines every 2-3 days during the flowering period and remove all blossoms immediately.
- 4Provide a tall, sturdy trellis. Jicama vines are vigorous climbers that reach 4-6 meters. Trellising keeps vines off the ground, improves air circulation, reduces disease pressure, and makes flower removal much easier.
- 5Never let the soil dry out during tuber bulking (roughly days 100-150). Even brief drought stress during this critical period permanently stunts tuber development. Consistent moisture of 2.5-5 cm per week is essential.
- 6Use a potassium-rich fertilizer once tuber formation begins. Excessive nitrogen produces lush vines but small tubers. Switch from balanced fertilizer to a potassium-heavy formulation (like 5-10-15 or sulfate of potash) at the 8-week mark.
- 7Treat all plant parts except the peeled tuber as toxic. The vines, leaves, flowers, and seeds contain rotenone. Wear gloves when handling vines, keep children and pets away, and dispose of plant debris in municipal waste rather than home compost.
- 8In short-season areas, consider growing jicama in large containers inside a greenhouse or high tunnel. Even a modest temperature advantage of a few degrees can add 30-45 days to the effective growing season and dramatically increase tuber size.
Coseche antes de la primera helada.
A mature jicama tuber can weigh 1-2 kg after a full growing season of 150+ days
En lugar fresco y seco por meses.
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Información nutricional
Por porción de 100g
38
Calorías
Beneficios para la salud
- Excellent source of dietary fiber, providing 20% of the daily value per 100g — much of it as inulin, a prebiotic fiber that feeds beneficial gut bacteria
- Good source of vitamin C at 22% of the daily value per 100g, supporting immune function and skin health while acting as an antioxidant
- Very low calorie density at only 38 calories per 100g despite its satisfying crunch, making it an ideal snack for weight management
- Contains significant amounts of inulin, a type of oligofructose that does not spike blood sugar and may improve insulin sensitivity
- Provides potassium, magnesium, and iron essential for muscle function, nerve signaling, and oxygen transport
- High water content of approximately 85-90% makes jicama exceptionally hydrating, especially in hot weather
💰 ¿Por qué cultivar tus propios?
Jicama typically sells for $2-4 per pound at grocery stores and $4-6 per pound at farmers markets, with organic jicama fetching even higher prices. A single well-grown plant producing a 1-2 kg tuber represents $4-16 in retail value from a seed that costs less than $1. Growing 4-6 plants can yield $20-80 worth of jicama per season. The true savings are even greater if you live in an area where fresh jicama is hard to find or must be shipped long distances, as home-grown tubers are harvested at peak freshness with superior crunch and sweetness.
Peeled jicama reveals its signature crisp, juicy white flesh with a mild sweet flavor
Recetas rápidas
Recetas sencillas con Jícama frescos
Classic Jicama Sticks with Chili-Lime
10 minThe quintessential Mexican street snack — crisp jicama batons dressed with fresh lime juice, chili powder, and a pinch of salt. No cooking required, and the refreshing crunch is perfect on a hot day. This is the simplest and most popular way to enjoy jicama worldwide.
Jicama Mango Salad with Cilantro
15 minA vibrant, refreshing salad combining the crisp crunch of jicama with sweet mango, red onion, and fresh cilantro in a zesty lime dressing. The contrasting textures and flavors make this a stunning side dish for grilled meats or fish tacos.
Jicama Stir-Fry with Sesame and Ginger
20 minJicama sliced thin and briefly stir-fried retains its signature crunch while absorbing the savory flavors of soy, ginger, and sesame. This Asian-inspired preparation showcases jicama as a superb low-carb substitute for water chestnuts in any stir-fry.
Classic Mexican street snack — jicama sticks with lime juice, chili powder, and salt
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Jícama caben en su cama de jardín basándose en el espaciado recomendado de 45cm.
4
Jícama plantas en una cama de 4×4 ft
2 columnas × 2 filas a 45cm de espaciado
Variedades populares
Algunas de las variedades de jícama más populares para jardineros caseros, cada una con características únicas.
Jícama
Clásica. 150+ días.
Palitos crudos, en ensaladas, con chile y limón.
¿Cuándo debo plantar Jícama?
Planta Jícama en Abril, Mayo. Toma aproximadamente 150 días para madurar, con cosecha típicamente en Octubre, Noviembre.
¿Cuáles son buenas plantas acompañantes para Jícama?
Jícama crece bien junto a Maíz, Albahaca. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Jícama?
Jícama prospera en zonas de rusticidad USDA 9 a 12. Con protección de invernadero, puede cultivarse en zonas 7 a 13.
¿Cuánto sol necesita Jícama?
Jícama requiere Sol completo (6-8h+). Esto significa al menos 6-8 horas de luz solar directa diaria.
¿A qué distancia debo espaciar Jícama?
Espacia las plantas de Jícama a 45cm (18 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Jícama?
Los problemas comunes incluyen Pulgones. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Jícama después de la cosecha?
En lugar fresco y seco por meses.
¿Cuáles son las mejores variedades de Jícama para cultivar?
Las variedades populares incluyen Jícama. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Jícama?
Arenoso, bien drenado, pH 6,0-7,0.
Can I grow jicama in a northern climate with short summers?
It is challenging but possible with aggressive season extension. Start seeds indoors 8-10 weeks early, use black plastic mulch to warm the soil, and consider growing in a greenhouse or high tunnel. Row covers can extend the season on both ends. You likely will not get the large 2+ kg tubers that tropical growers achieve, but even fist-sized tubers are sweet, crisp, and delicious. Every extra warm day translates directly to more tuber growth.
Why must I remove the flowers from my jicama plant?
Flower removal is the most critical practice for jicama cultivation. When the plant flowers and sets seed, it redirects energy from tuber enlargement to seed production. Additionally, jicama seeds are toxic — they contain rotenone, a natural insecticide. By pinching off all flowers as they appear, you force the plant to channel all its energy into growing a larger, sweeter tuber. Neglecting flower removal can reduce tuber size by 50% or more.
Is it true that jicama vines and seeds are poisonous?
Yes — this is critically important to understand. Only the peeled tuber flesh is safe to eat. The vines, leaves, flowers, seed pods, and seeds all contain rotenone and related rotenoids, which are toxic to humans, mammals, fish, and insects. The thick brown skin of the tuber should also be completely removed before eating. Always keep children and pets away from the growing vines, and dispose of all plant debris safely. Despite this toxicity, the peeled root is perfectly safe and nutritious.
How do I know when jicama is ready to harvest?
Jicama tubers are edible at any size once they begin to swell, so there is no single 'ready' date. In temperate climates, harvest before the first frost — typically 150+ days after planting. Gently dig around the base of the plant to check tuber size. Larger tubers develop with longer, warmer growing seasons. In tropical regions, tubers can be left in the ground for months to reach 5+ kg. The key indicator is your local frost date: harvest before any frost reaches the roots.
Can I grow jicama in a container?
Yes, and containers can actually be advantageous because they warm up faster than garden soil. Use a large container of at least 40-75 liters (10-20 gallons) with drainage holes. Fill with a loose, well-draining potting mix amended with perlite or sand. Provide a trellis for the vines. Container growing works especially well inside a greenhouse or on a south-facing patio where reflected heat boosts temperatures. Water frequently as containers dry out faster than garden beds.
What does jicama taste like and how do I eat it?
Jicama has a mild, slightly sweet flavor often compared to a cross between an apple and a water chestnut, with an exceptionally crisp, juicy texture. The most popular preparation is raw — peeled and cut into sticks with lime juice and chili powder. It is also excellent julienned in salads, diced in fresh salsas, sliced into spring rolls, or briefly stir-fried where it retains its signature crunch. Unlike most root vegetables, jicama is primarily enjoyed raw, which also preserves its full vitamin C content.
¿Listo para cultivar Jícama?
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Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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