Jicama is a tropical vine that produces one remarkable tuber per plant, weighing up to 5 pounds, with a crisp, sweet flesh that tastes like a cross between sweet potato and water chestnut. Native to Mexico and Central America, this legume family member grows as an annual in most climates, reaching maturity in about 120 days. Hardy only in zones 10-12, it thrives in full sun and rewards patient gardeners with an unusually low-carbohydrate root vegetable that's far less starchy than a potato.
Full Sun
Moderate
10-12
24in H x 300in W
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Moderate
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The crisp, juicy texture and surprising sweetness make jicama feel more like a fruit than a root vegetable, crunchier and more refreshing than almost any tuber you've grown. Each plant dedicates its energy to producing just one substantial root, so the plant's entire purpose becomes focused and rewarding. Even the vine itself stretches impressively across 20 to 25 feet of horizontal space, creating a productive ground cover that bears fragrant, showy seasonal flowers while working underground to develop its prized tuber.
Jicama is almost exclusively grown for its edible tubers, which can be eaten raw or cooked. The raw root serves beautifully in salads, slaws, and as a refreshing snack thanks to its water chestnut-like crispness. It can be roasted, fried, or added to stir-fries and other cooked dishes, though its sweet, delicate flavor often shines brightest in raw preparations. The nutritional advantage of being significantly less starchy than potatoes makes it attractive to carbohydrate-conscious cooks.
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Start seeds indoors in flats or peat pots about 4 to 6 weeks prior to your last spring frost date. This head start is especially important in regions north of zones 10-12, where the plant needs as much growing time as possible to develop a substantial tuber.
Transplant seedlings outdoors after the last spring frost date, once soil has warmed and all frost danger has passed. Space plants in large pots or directly in the garden where they have room to sprawl across 20 to 25 feet of horizontal space.
Harvest tubers in fall, approximately 120 days after planting, when they have reached full size. In zones 10-12, the plant normally requires about 9 months of growth to produce a good-sized root, though shorter growing seasons in cooler climates may result in smaller tubers. Dig carefully around the plant to extract the single tuber it produces per season, handling it gently to avoid bruising.
Pinch back seed pods as they develop to divert the plant's energy toward tuber production rather than flowering and seed formation. This targeted pruning is key to achieving the maximum root size, as the plant will naturally want to invest in reproduction once flowering begins.
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“Jicama has roots in Mexico and Central America, where it evolved as a staple crop long before reaching global cultivation. Today it has naturalized in parts of southern Florida and Hawaii, establishing itself across tropical regions worldwide. The plant's common name, jicama (pronounced hee'-kah-muh), comes from the Spanish adaptation of its indigenous Mesoamerican heritage, though it carries alternative names like yam bean, Mexican turnip, and Mexican potato that reflect its journey through different cultures and cuisines.”