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Thai Jicama is an Asian heirloom variety of Pachyrhizus erosus that produces substantially larger, sweeter tubers than its Mexican counterparts. This annual vining crop thrives in warm climates (zones 9-11) and reaches full maturity in about 150 days, rewarding patient gardeners with crisp, light-colored roots that can weigh up to 5 pounds and measure 5 to 6 inches across in optimal conditions. The sweet, tender flesh and tan to light brown skin make it a standout addition to warm-season gardens, though gardeners must remember that while the roots are prized, the leaves and seed pods are poisonous and should never be consumed.
Full Sun
Moderate
9-11
6in H x ?in W
—
High
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Thai Jicama yields noticeably larger tubers than the more familiar Mexican varieties, often reaching 5 pounds in warmer climates where it truly thrives. The crisp, sweet flesh has a delicate light color and develops fully only after the plant flowers, making patience part of the growing experience. The roots can reach impressive widths of 5 to 6 inches, though size varies with climate; cooler regions produce smaller but still satisfying harvests. This is a true annual that demands warmth and time but rewards attentive growers with a genuinely different jicama experience.
Thai Jicama roots are eaten fresh, typically sliced and enjoyed raw for their crisp, refreshing texture and natural sweetness. The tubers can be added to salads, slaws, and vegetable platters where their crunch and mild flavor complement other ingredients. In Southeast Asian cuisines, jicama roots are often featured in fresh preparations that showcase their juicy, apple-like crispness.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before your last frost date in a warm location (70-75°F soil temperature promotes germination). Thai Jicama seeds benefit from warmth during germination; use a heat mat if your indoor space is cool.
Transplant seedlings outdoors after all frost danger has passed and soil has warmed to at least 60°F, ideally closer to 70°F. Harden off seedlings gradually over 7-10 days before moving them to their permanent location. Space plants 12-18 inches apart to accommodate their vining growth habit.
Direct sow seeds outdoors after the last frost date when soil is warm and workable, planting in hills or rows spaced 12-18 inches apart.
Harvest Thai Jicama roots after 150 days when the plant has flowered and the tubers have reached full development. Gently dig around the base of the plant to expose the roots without cutting them, then carefully lift the tubers from the soil. Roots typically measure 5 to 6 inches across when mature and can weigh up to 5 pounds in warm climates. In cooler areas, harvest when roots reach usable size even if they're smaller than the maximum potential. Harvest before the first frost in zones 9-10, as freezing temperatures will damage the roots.
Allow Thai Jicama vines to sprawl or train them onto sturdy trellises, stakes, or fencing to manage space efficiently. Light pruning of excess foliage can improve air circulation and prevent disease, but avoid removing so much leaf material that you compromise the plant's ability to photosynthesize and feed root development.
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