General Culture: Click for monthly care information.
This tropical root vegetable normally requires a growing season of up to 9"‘summer" months to produce a large tuber, but with some effort, that can be shortened to as few as 4 months. It is best if small tubers can be obtained. Otherwise, soak seeds overnight in warm water and plant the next day into flats or peat pots about 4 to 6 weeks before date of last frost. Plant outside in a large pot or in the ground, in full sun, after all danger of frost is past and ground temperature is 50 degrees F or above. Use fertile, well-drained light soil. If planted in the ground, allow 6 to 8" between seedlings and rows 12" apart. When plants are 12 to 15" high, mulch heavily with straw or similar matter. Jicama vines grow rapidly and can quickly reach a length of 20 to 30' if unrestrained. To enhance root growth, keep vines pruned to 3 to 5' and pinch off flowers. Water and fertilize (low on the nitrogen) regularly. Outside, harvest when vines begin to die down but in any event prior to frost. Potted plants may be brought in if they are small enough and a bright and sunny spot is available.
Noteworthy Characteristics:
Jicama (pronounced hee-kah˘-ma) is a native of Mexico and South America and produces a huge vine. The root is the major reason for growing this plant and when fresh, tastes much like water chestnuts, with just a touch of sweetness. The vines, leaves, flowers, mature pods and mature beans are extremely toxic. Seeds are especially so, containing rotenone, a potent insecticide often used in South America to kill fish. All above-ground parts of the plant should be kept from children, but especially the seeds.
Two varieties of jicama exist: jicama de agua, which secretes clear juice when bruised, and jicama de leche, which contains a milky liquid.
Problems:
Jicama is seldom bothered by insect pests.
Uses:
This is a rampant, attractive vine with heart shaped leaves and showy, very aromatic purple or white flowers that would do well on a trellis, provided there would be no risk to children or pets. (See "Noteworthy Characteristics" above.)
Jicama can be used in lieu of water chestnuts. It works well raw in salads or as an appetizer with dip along with broccoli, carrots, etc., or cooked in stir fry, soups, stews, etc. Very young seed pods are sometimes picked and cooked like string beans.
© Missouri Botanical
Garden, 2001-2009
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