Jicama
A crisp, sweet, starchy root vegetable with a flavor reminiscent of water chestnuts, popular in Mexican and Asian cuisines.
On this pageOverview
Meet Jicama
A crisp, sweet, starchy root vegetable with a flavor reminiscent of water chestnuts, popular in Mexican and Asian cuisines. Jicama needs a very long warm growing season of at least five months to form usable roots, making it challenging in short-season climates. Only the root is edible; the leaves, stems, and seeds contain rotenone and are toxic. Peel the papery brown skin to reveal the juicy white flesh, which is excellent raw in salads, slaws, and with chili-lime seasoning.
When to plant Jicama
Soak seeds overnight before planting 1 inch deep indoors 8-10 weeks before last frost. Seeds germinate in 10-20 days at 70-85°F. Use a heat mat for best results. Transplant after all frost danger when soil is warm. Jicama does not transplant easily, so use large pots and handle root balls carefully. Direct sowing is only possible in long-season tropical and subtropical areas.
Your Jicama Year
Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1
Sow Jicama Apr – May, pick Oct – Nov. Set your climate below and every date on this plate re-times itself.
How to grow Jicama
Start jicama seeds indoors 8-10 weeks before last frost, soaking seeds overnight before planting 1 inch deep. Seeds germinate in 10-20 days at 70-85°F. Transplant outdoors after all frost danger when soil is warm (65°F+). Space 12-18 inches apart. Jicama is a tropical vine that needs a very long, warm growing season of 150+ days.
Provide a trellis or support for the vigorous vines, which can reach 15-20 feet. Full sun and consistent warmth are essential. Water regularly during the growing season. Pinch flowers as they appear to redirect energy to root development. Remove any seed pods, as they are toxic.
In most temperate climates, jicama will not fully mature due to the short growing season. Use season extension techniques like black plastic mulch, row covers, and greenhouse growing. Harvest before frost kills the vines. Even undersized tubers are edible. The starchy root becomes sweeter and juicier as it matures.
10 plants fit a 4 × 8 ft bed
Each Jicama wants 45 cm of elbow room. The planner keeps that spacing for you — every plant, every bed.
Jicama's best neighbours
Jicama is a legume that fixes nitrogen in the soil, benefiting neighboring and subsequent crops. Train vines on trellises where they provide shade for heat-sensitive crops below. The tropical growth requirements mean jicama pairs best with other warm-season crops like peppers, tomatoes, and squash. Keep adequate distance from other root crops competing for soil space.
Corn belongs beside it.
Old growers' knowledge, checked against Jicama's real companion table below — test any plant you're growing.
Related growing guides
Feed it well
Jicama needs loose, sandy, well-drained soil with a pH of 6.0-6.8. Heavy or clay soils restrict tuber development. Amend with compost and sand for drainage. Apply balanced fertilizer at planting and monthly during growth. Potassium promotes tuber development. Avoid excessive nitrogen, which favors vine growth. Warm soil is critical; use black plastic mulch in cooler climates.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Seed Starting
Seeds are soaked overnight to soften the hard legume seed coat, then planted 2.5 cm deep in warm soil. Germination is slow and irregular, taking 10-20 days at soil temperatures of 21-29°C (70-85°F). The first leaves are simple and rounded, followed by the characteristic trifoliate leaves of the legume family.
Vine Establishment
The plant develops twining vines with trifoliate leaves and begins climbing aggressively. Nitrogen-fixing root nodules form in association with Rhizobium bacteria, enriching the surrounding soil. Vines can grow 15-30 cm per week in warm conditions and quickly cover their support structure.
Vigorous Growth
Vines reach their full extent of 4-6 meters, producing dense foliage. The underground tuber begins to swell as the plant stores carbohydrates. This is the critical period when consistent warmth and moisture determine final tuber size. The root thickens visibly week by week.
Flowering
Clusters of attractive purple-blue flowers resembling pea blossoms appear along the vines. If left to mature, flowers produce seed pods containing toxic seeds. Flowering diverts significant energy away from tuber development and must be managed for maximum root yield.
Tuber Bulking
With flowers removed, the plant channels all energy into rapid tuber expansion. The underground root swells from fist-sized to 1-2 kg or more during this final growth phase. The tuber accumulates starch and the oligofructose inulin, developing its characteristic sweet, crisp texture.
Harvest
Tubers are ready when they reach a usable size, typically 150+ days after planting. In tropical regions, tubers can be left in the ground longer to reach 5+ kg. In temperate areas, harvest before the first frost kills the vines. The papery brown skin peels away to reveal the crisp white flesh.
Use a heat mat set to 27°C (80°F) to ensure consistent warmth. Start seeds in deep biodegradable pots to minimize root disturbance during transplanting, as jicama develops a sensitive taproot early.
Caring for Jicama month by month
What to do each month for your Jicama
July
You are hereCritical month for flower removal. Check vines every 2-3 days and pinch off all flower clusters immediately. This redirects energy to tuber development. Continue consistent watering and apply potassium-rich fertilizer to support root growth.
Know exactly what to do in your garden — every month
One email at the start of each month: what to sow, plant, and tackle right now — for your Jicama and everything growing around it. Plus a short starter course that helps you dodge the classic mistakes.
- What to do, right now
- Matched to your season
- Starter course included
Harvesting Jicama
Harvest jicama before the first frost, typically 150+ days after planting. Tubers can range from 1 to 5+ pounds depending on growing season length. Dig carefully with a fork to avoid damaging the round tuber. Brush off soil gently. All parts of the plant except the tuber flesh are toxic (vines, leaves, seeds, skin). Peel the thick brown skin before eating. Even small, immature tubers are sweet and edible.
assuming you sow when the window opens — set your real date
Pick Jicama promptly and the plant keeps producing.
Storage & Preservation
Store whole, unpeeled jicama at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks. Once cut, wrap tightly and refrigerate for up to 1 week. The flesh does not brown like other cut root vegetables. Jicama can be cut into sticks and frozen, though texture softens. It does not can well. Best enjoyed fresh for its signature crisp, juicy crunch.
What goes wrong — and the fix
Root Rot
DiseaseSoft, discolored roots, wilting vines despite adequate water, mushy tubers.
Aphids
PestClusters on vine tips and flower buds, sticky honeydew, stunted growth.
Spider Mites
PestStippled, yellowing leaves, fine webbing on undersides of leaves.
Troubleshooting Common Problems
The extremely long growing season (150+ days) makes jicama impossible to fully mature in most northern climates. Use every season extension technique available. Toxic vines, leaves, and seeds must be kept away from children and pets. Remove all flowers and seed pods. The thick skin must always be peeled before eating. Cold soil temperatures slow growth dramatically; plant only when soil is truly warm.
Growing Tips
- Start 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.
- Black 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.
- Pinch 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.
- Provide 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.
- Never 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.
- Use 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.
- Treat 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.
- In 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.
Pick your Jicama
Jicama de Agua
The common variety with round, turnip-shaped roots and sweet, juicy flesh. Most widely available.
Jicama de Leche
Less common type with elongated roots and milkier juice. Slightly starchier texture.
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.
Quick recipes
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.
5 ingredients
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.
8 ingredientsJicama 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.
8 ingredientsCulinary Uses
Jicama is prized for its crisp, juicy, slightly sweet flesh that stays crunchy even after cutting. Eat raw in sticks with lime juice and chili powder (a classic Mexican street snack). Add to fruit salads and slaws for refreshing crunch. Dice into salsas. Stir-fry briefly for Asian-inspired dishes. Use in spring rolls. Julienne for Vietnamese-style salads. The neutral, slightly sweet flavor pairs with both savory and sweet preparations.
What's inside
Health Benefits
- Exceptionally high in prebiotic inulin fiber, which feeds beneficial gut bacteria (Bifidobacterium and Lactobacillus), supporting a healthy microbiome, improved digestion, and enhanced mineral absorption.
- Very low glycemic index despite being a root vegetable — the inulin fiber does not spike blood sugar, making jicama a smart carbohydrate choice for people managing diabetes or blood sugar levels.
- Provides 22% of the daily value of vitamin C per 100g, supporting immune defense, collagen production for healthy skin, and antioxidant protection against free radical damage.
- High water content of 85-90% combined with significant potassium levels supports proper hydration, healthy blood pressure, and electrolyte balance — especially valuable during hot weather or after exercise.
- Contains iron, magnesium, and B vitamins that support oxygen transport in the blood, energy metabolism, and nervous system function.
- Low calorie density (38 calories per 100g) with high fiber and water content creates lasting satiety, making jicama one of the most effective snack foods for weight management.
Where Jicama comes from
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.
Jicama: did you know?
Fascinating facts about Jicama
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.
Jicama questions, answered
When should I plant Jicama?
What are good companion plants for Jicama?
What hardiness zones can Jicama grow in?
How much sun does Jicama need?
How far apart should I space Jicama?
What pests and diseases affect Jicama?
How do I store Jicama after harvest?
What are the best Jicama varieties to grow?
What soil does Jicama need?
Can I grow jicama in a northern climate with short summers?
Why must I remove the flowers from my jicama plant?
Is it true that jicama vines and seeds are poisonous?
How do I know when jicama is ready to harvest?
Can I grow jicama in a container?
What does jicama taste like and how do I eat it?
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A plan that knows your weather
Set your location once. Get sow, feed and harvest dates built around your real last-frost date and live forecast — no more guessing from a generic seed packet.
From the “When to plant” sectionDrag-and-drop bed planner
Design beds on a grid. Every plant snaps to its proper spacing, and you can see your whole season laid out before you spend a cent on seed.
From the “Growing guide” sectionCompanion conflicts, caught early
200+ good-and-bad pairings checked live as you plant — so a season-wrecking mistake never makes it into the ground.
From the “Companions” sectionReminders you'll actually act on
“Water the beans.” “Pick today before it turns.” Timely, specific, and tied to the plants you're really growing.
From the “Harvest” sectionSuccession, scheduled
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From the “When to plant” sectionA record that gets smarter
Every harvest you log teaches it your garden. Next year's plan starts from what actually worked in your soil, not a textbook's.
From the “Overview” sectionPlant these alongside Jicama
More Root Vegetables
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