How to Grow Jicama
Jicama
Pachyrhizus erosus
vegetableJicama is a tropical root vegetable grown for its large, starchy, edible tuber that resembles a turnip or potato. The plant produces climbing vines with small flowers and thrives in warm climates. The tuber is crisp, slightly sweet, and versatile in both raw and cooked preparations.
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Example Jicama timeline · Pittsburgh, PA (Zone 6b)
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Plant Jicama
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Jicama
Around Sep 14≈ 150 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Jicama dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9b-11; grown as annual in zones 8-9
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Seedling
3-4 weeksSmall sprouted seed with 2-4 true leaves; delicate vine growth begins
Keep soil consistently moist but not waterlogged. Provide protection from wind and direct heat stress initially. Thin seedlings to proper spacing early.
Vegetative Growth
4-6 weeksVine develops rapidly with compound leaves and climbing tendrils; root expansion begins underground
Provide trellis or support structure for climbing vines. Water regularly and maintain consistent moisture. Apply balanced fertilizer monthly; avoid excess nitrogen which promotes foliage over tuber development.
Flowering
4-8 weeksSmall delicate purple, blue, or white flower clusters appear on vines; tuber continues enlarging below ground
Continue supporting and training vines. Maintain regular watering schedule. Monitor for pests attracted to flowers. Flowers do not produce viable seeds in most climates outside native range.
Tuber Development
8-12 weeksUnderground tuber expands significantly, becoming larger and starchy; foliage continues but growth slows toward maturity
Reduce nitrogen fertilizer and watering frequency slightly to concentrate sugars. Keep soil from compacting around tuber. Check tuber size periodically by gentle soil examination.
Mature & Harvest Ready
At maturity; can remain in ground until frost threatensTuber reaches 3-6 inches diameter, skin toughens, foliage may yellow or senesce
Reduce watering gradually 2-3 weeks before harvest. Dig carefully to avoid damaging tuber. Handle gently to prevent bruising during harvest and storage.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with water to dislodge; use insecticidal soap or neem oil if severe. Maintain adequate humidity.
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Use yellow sticky traps; apply neem oil or insecticidal soap; remove heavily infested leaves.
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Hand-pick beetles and larvae; use row covers early in season; apply spinosad if needed.
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Rotate crops; solarize soil if history of infestation; choose resistant varieties if available.
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and
Ensure excellent drainage; avoid overhead watering; remove infected foliage; improve air circulation with proper spacing.
Uses
Raw snack and salads
CulinaryJicama tubers are crisp, juicy, and slightly sweet when raw, making them an excellent addition to fresh salads, slaws, and vegetable platters. Peel and dice or slice the raw tuber for a refreshing, low-calorie snack with a texture similar to water chestnuts. [source]
Cooked dishes and stir-fries
CulinaryJicama tubers can be roasted, boiled, steamed, or stir-fried as a side dish or incorporated into soups, curries, and Asian noodle dishes. When cooked, they become tender while maintaining a slightly crisp texture and develop a mild, slightly sweet flavor. [source]
Digestive health and fiber
MedicinalJicama contains inulin, a prebiotic fiber that supports digestive health and beneficial gut bacteria. Regular consumption may improve digestion, blood sugar control, and provide satiety with minimal calories. [source]
Storage and shelf stability
HouseholdJicama tubers store exceptionally well in cool, dark conditions for several months, making them a practical staple for long-term vegetable storage without refrigeration in suitable climates. [source]
Pollinator attraction
WildlifeJicama flowers attract bees, butterflies, and other pollinators, making the plant beneficial for supporting local pollinator populations and biodiversity in the garden. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest tubers when they reach 3-6 inches in diameter and skin becomes brownish, typically 150-200 days after planting. Dig carefully with a garden fork, working around the plant to avoid spearing the tuber. Harvest before first frost in cool climates. Handle tubers gently to prevent bruising. Store in a cool, dark place (50-60°F) in dry conditions; can keep 2-3 weeks at room temperature or several months refrigerated.
Fun Facts
- 🌱 Jicama is native to Mexico and Central America and has been cultivated for over 10,000 years, with evidence of use in pre-Columbian times.
- 🌱 The entire jicama plant except the tuber is toxic, containing the alkaloid 'rotenone,' which is used as a natural pesticide; only the tuber is safe to eat after cooking removes surface toxins.
- 🌱 Jicama tubers can be stored at room temperature for 2-3 weeks or refrigerated for several months, making them one of the longest-keeping fresh vegetables—their durability made them valuable for long sea voyages historically.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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