How to Grow Jicama
Jicama
Pachyrhizus erosus
vegetableJicama is a tropical vine grown for its large, edible, starchy root tubers that have a crisp, sweet, apple-like texture. The plant produces attractive purple or blue flowers and grows vigorously in warm climates. Only the tuber is edible; all other parts contain toxic compounds and should not be consumed.
When should you plant Jicama in your zone?
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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 10-11; can be grown as an annual in zones 8-9 with season extension
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Get my Jicama timeline →Growth Stages
Seedling
2-3 weeksSmall plants with 2-4 true leaves emerging from soil; rapid growth begins when soil temperature reaches 70°F+
Maintain consistent moisture and warmth. Thin seedlings to proper spacing if direct seeded. Protect from cold snaps.
Vegetative Growth
6-8 weeksFast-growing vines with compound leaves spread along trellising; plants can reach 10-15 feet in length; rapid root development begins
Provide sturdy trellising or support structure. Water consistently. Apply balanced fertilizer every 3-4 weeks, keeping nitrogen moderate to avoid excessive vine growth at expense of tuber.
Flowering
4-6 weeksAttractive clusters of purple, blue, or white pea-like flowers appear at nodes along vines; flowers are highly ornamental
Flowers are self-fertile and may attract pollinators. Reduce nitrogen fertilizer at this stage. Begin reducing water frequency slightly to encourage tuber development.
Tuber Development
8-10 weeksUnderground tubers enlarge and accumulate starch and sugars; vines continue growing but flowering slows; tubers can reach 2-5 inches in diameter
Reduce watering significantly once tubers begin forming to concentrate sugars. Cease nitrogen fertilizer. Monitor soil moisture carefully—neither waterlogged nor drought stressed.
Harvest Ready
Variable; harvest when readyTubers reach full size and crisp sweetness; vines begin to yellow and die back as photoperiod shortens in fall; skin on tubers becomes tougher
Stop watering 1-2 weeks before harvest. Begin harvest when vines show senescence or after 150+ days. Handle tubers carefully to avoid bruising.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with neem oil or insecticidal soap; increase humidity; ensure adequate water
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Use yellow sticky traps; spray with neem oil or insecticidal soap; encourage natural predators
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Remove affected leaves; apply neem oil; introduce parasitic wasps like Diglyphus isaea
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Remove and destroy affected plant parts; wrap stems with reflective barriers; use Bt (Bacillus thuringiensis)
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Practice crop rotation; solarize soil if possible; use resistant varieties; amend with compost high in beneficial organisms
Uses
Fresh eating and salads
CulinaryJicama tubers are commonly eaten raw in salads, slaws, and as a crudité vegetable, offering a crisp, juicy texture similar to apple with a slightly sweet flavor. They can also be stir-fried, roasted, or added to soups. [source]
Low-glycemic carbohydrate
CulinaryJicama contains inulin, a prebiotic fiber and storage carbohydrate that does not spike blood glucose, making it suitable for diabetic and low-carb diets. It provides dietary fiber while remaining low in calories. [source]
Traditional digestive and diuretic remedy
MedicinalIn traditional Latin American and Asian medicine, jicama has been used to support digestive health and promote kidney function. The high inulin content supports beneficial gut bacteria. [source]
Vitamin C and mineral source
CulinaryFresh jicama tubers are a good source of vitamin C, potassium, and manganese, contributing to immune function and antioxidant defense. One cup of raw jicama provides about 25% of daily vitamin C needs. [source]
Ornamental garden vine
HouseholdBeyond its culinary value, jicama's vigorous growth, attractive compound foliage, and purple or blue flowers make it an ornamental addition to tropical and warm-climate gardens on trellises or arbors. [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 after 150-180 days or when vines show senescence (yellowing, die-back) in fall. Carefully dig around plants without damaging tubers. Handle gently to avoid bruising. Store in cool (50-60°F), dark, humid location; tubers keep 3-4 weeks at room temperature or several months in cool storage. Do not eat leaves, pods, or vines—they contain rotenone and other toxins. Only the cooked or raw tuber is safe to consume.
Fun Facts
- 🌱 Jicama is native to Mexico and Central America and has been cultivated for thousands of years; it was introduced to the Philippines and Asia by Spanish traders in the 16th century, where it became a staple crop.
- 🌱 The name 'jicama' comes from the Nahuatl word 'xicamatzapotl.' In the Philippines and Asia, it is commonly called 'singkamas' or 'yam bean.' The plant is sometimes called Mexican turnip or Mexican yam in English.
- 🌱 Jicama pods and leaves contain rotenone, a natural insecticide and fish poison used traditionally for pest control; this is why only the tuber should ever be consumed, never the above-ground parts.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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