How to grow jicama

Jicama, also known as the Mexican yam bean, is a crisp, sweet, edible root that bears a striking resemblance to a large turnip. This tuber has been a staple in Central American diets for centuries and offers numerous health benefits. For gardening enthusiasts and health-conscious individuals alike, growing jicama in your backyard can be both a rewarding and nutritious venture. In this comprehensive guide, we will dive deep into the step-by-step process of cultivating jicama successfully.

Before diving into the planting process, it’s vital to understand the nature of the jicama plant. Native to Mexico, jicama thrives in warm climates and is typically cultivated in regions where the average temperature is between 70°F to 90°F (21°C to 32°C).

Preparing the Soil for Jicama Plantation

  • Choosing the Right Soil Type: Jicama prefers well-draining soil. A mixture of sandy loam enriched with organic compost is ideal. Ensure the pH level of your soil is between 6.0 to 7.5 for optimal growth.
  • Preparation of the Planting Bed: Before sowing, it’s essential to till the soil at least 8-10 inches deep, eliminating any clumps or debris. This will ensure the jicama roots have adequate space to expand and grow.

Jicama typically takes about 5 to 9 months to grow from planting to harvest, depending on the growing conditions and climate.

Sowing Jicama Seeds

  • When to Plant: Plant jicama seeds during late spring or early summer. This ensures that the plant will have enough warmth throughout its growing season.
  • Planting Depth: Sow seeds about an inch deep in the soil. Place them at least 4-5 inches apart to give each plant ample space.
  • Watering Needs: Initially, keep the soil consistently moist but not waterlogged. Once the seedlings emerge, reduce the watering frequency.

Caring for Jicama Plants

  • Sunlight Requirements: Jicama plants require full sun exposure. Ensure they receive at least 6-8 hours of direct sunlight daily.
  • Feeding the Plants: While jicama isn’t particularly demanding when it comes to nutrients, a balanced, slow-release fertilizer applied during the initial stages can boost growth.
  • Pest Control: Keep an eye out for common pests like aphids and beetles. Employ natural predators or organic insecticides to manage these pests.

Growing Zone

When considering where to grow jicama, it’s essential to understand its preferred climate and conditions:

Climate and Growing Zone: Jicama thrives best in warm climates. It is typically suited for USDA hardiness zones 9 to 11. In these zones, temperatures rarely fall below 20°F (-6.7°C).

Temperature Requirements: Jicama plants prefer consistent temperatures between 70°F and 95°F (21°C to 35°C). They require a long growing season free from frosts. Jicama is very sensitive to cold and even a light frost can damage the plant.

Soil Conditions: Jicama prefers well-draining soil with a pH level between 6.0 to 7.5. While it can tolerate various soil types, sandy or loamy soils that are moderately fertile are ideal. Overly rich soils might lead to more top growth and less root development.

Sunlight: Ensure that jicama gets full sun, which means it should receive at least 6 to 8 hours of direct sunlight daily.

Watering Needs: Jicama requires regular watering, especially during dry periods. However, ensure the soil doesn’t remain waterlogged as this can rot the tuber.

Planting Tips: When you’re ready to plant, sow the seeds about an inch deep in the soil, spacing them about 4 to 6 inches apart. Once the plants have grown a bit, you can thin them to a distance of 8 to 12 inches apart to give them enough room to develop.

Remember, if you’re living outside the ideal zones, you can still attempt to grow jicama by starting it indoors and transferring outside after any risk of frost has passed. Or, if you have a greenhouse, this can provide the warmer, controlled environment jicama craves.

Harvesting Your Jicama Crop

  • Time to Harvest: A jicama plant typically takes 5-9 months from planting to reach full maturity. However, for the best flavor and texture, it’s advisable to harvest the tubers when they are between 4-5 inches in diameter.
  • Storing Jicama: Once harvested, jicama can be stored in a cool, dark place for up to a month. For longer preservation, consider refrigeration.

Average size

When fully mature, the average size of a jicama tuber can vary quite extensively, depending largely on the specific variety and growing conditions.

On average, a jicama tuber typically measures between 4 to 6 inches in diameter. In terms of weight, a medium-sized jicama usually weighs around 1 to 2 pounds. However, it’s not uncommon to find larger jicama that can weigh 3 pounds or more, especially if left to grow for an extended period.

Anna Gorelova
Anna Gorelova

The size of the jicama can influence its taste and texture. Smaller jicama tends to be more tender and juicy with a subtly sweet flavor. As the tuber grows in size, its texture can become slightly more fibrous, and while it retains its characteristic sweetness, larger jicama might not be as crisp as their smaller counterparts.

When shopping for jicama or harvesting it from a garden, it’s often recommended to choose medium-sized tubers. This ensures a balance between a crisp texture and sweet taste, making it perfect for a variety of culinary applications. Whether you’re adding it to salads, stir-fries, or enjoying it raw with a sprinkle of chili powder and lime, jicama’s versatile nature is best appreciated when harvested at its optimal size.

What Part Of Jicama Is Toxic?

Jicama is a popular root vegetable cherished for its crisp texture and subtle sweetness, but like many plants, not all parts of the Jicama plant are safe for consumption. Specifically, it’s the root of the Jicama plant that is edible and commonly consumed. The above-ground portions of the Jicama plant, which include the leaves, flowers, and vines, contain a toxic compound called rotenone.

Rotenone is a natural pesticide that the plant uses as a defense mechanism against herbivores. Ingesting rotenone can lead to various symptoms in humans such as nausea, vomiting, and in more severe cases, respiratory paralysis. Therefore, it’s vital to avoid consuming any part of the Jicama plant other than its root.

When purchasing Jicama, it’s typically just the tuberous root that’s offered, ensuring a safe eating experience. However, if someone were to grow Jicama in their garden or encounter it in the wild, it’s of paramount importance to be well-informed about which part is safe to eat. As with many vegetables and fruits, understanding the plant’s characteristics and potential hazards ensures a safe and enjoyable culinary journey.

Growing in Texas

Texas, with its warm climate and extended growing season, is an ideal location for cultivating jicama. Native to Central and South America, jicama thrives in conditions reminiscent of its homeland, making the Lone Star State a fitting environment.

In Texas, jicama can be successfully grown by understanding its basic needs and offering the plant a bit of tender care. The first step is the preparation of the soil. Jicama plants flourish in well-draining soil, so it’s essential to ensure that your garden bed allows for efficient water drainage. You might consider tilling the soil deep enough to allow the tubers to grow without obstructions. A sandy loam enriched with organic compost provides the necessary nutrients and the desired texture for jicama cultivation.

Anna Gorelova
Anna Gorelova

The timing for planting jicama seeds in Texas is crucial. Late spring or early summer is the best window, allowing the plant to receive the warm temperatures it desires throughout its growing season. After planting the seeds at a depth of about an inch, ensure they are adequately spaced to prevent overcrowding and to promote healthy growth.

Jicama plants are sun-lovers. In Texas, where the sun is no stranger, ensuring that the plants get a minimum of 6 to 8 hours of direct sunlight daily is seldom a problem. Still, make sure your garden bed location can offer this sun exposure.

Watering is another vital aspect of jicama care. While the soil should remain consistently moist initially, you should reduce the frequency once the plants establish themselves. It’s essential to avoid waterlogging, as this can lead to root rot, a common problem for jicama if the drainage is not adequate.

While jicama isn’t too demanding in terms of nutrition, offering the plant a balanced, slow-release fertilizer at its early growth stages can provide the necessary boost for a bountiful harvest. Furthermore, vigilance against common pests like aphids and beetles will ensure the health and vitality of your jicama plants.

Once your jicama has grown for about 5-9 months, it’s time to look forward to the harvest. For the best flavor and texture, it’s recommended to harvest jicama when the tuber reaches a diameter of 4-5 inches. In Texas, with its favorable conditions, you might find that your jicama plants are ready for harvesting slightly earlier than this time frame.

After harvesting, you can store your jicama in a cool, dark place. Its freshness can last up to a month, and if you wish for extended storage, placing it in the refrigerator is a good idea.

In conclusion, Texas offers a conducive environment for growing jicama. By understanding the plant’s needs and ensuring it gets the right care, you can look forward to a successful harvest of this delicious and nutritious tuber.

Can You Grow Jicama In California?

Absolutely. Jicama, a tropical root vegetable originally from Mexico, can be grown in California. The climate of California, particularly in the southern regions, is conducive to growing jicama as it prefers warm temperatures and a long growing season. It’s important to start planting jicama in the spring after the last expected frost, ensuring they get plenty of sunlight.

The soil should be well-draining and moderately fertile. Watering is crucial during its early growth stage, but once the plant is established, it’s relatively drought-tolerant. One thing to note is that only the root of the jicama plant is edible; the leaves and seeds are toxic. Given the right conditions, jicama can thrive in California gardens.


Growing jicama is more than just cultivating a garden plant; it’s about adding a nutritious, tasty, and versatile vegetable to your diet. By following the steps outlined in this guide, you can ensure a bountiful and successful jicama harvest, reaping the benefits of this ancient tuber.


Is jicama a perennial or annual plant?
Jicama is grown as an annual in most regions. While the plant itself is a perennial in its native habitat, in gardening, it's typically cultivated as an annual for its tuberous root.
Can jicama be grown in pots or containers?
Yes, jicama can be grown in large pots or containers. However, ensure the container is deep enough (at least 12 inches) to accommodate the growing tuber and has good drainage.
What parts of the jicama plant are edible?
Only the tuberous root of the jicama plant is edible. The leaves, seeds, and vines are toxic and should not be consumed.
How long does it take for jicama seeds to germinate?
Jicama seeds typically take between 10 to 14 days to germinate when provided with the right conditions of warmth and moisture.
Can jicama thrive in colder regions?
Jicama prefers warmer climates. However, in colder regions, it can be grown during the warmest months, or gardeners can use a greenhouse to extend the growing season.
Does jicama require regular pruning?
Not necessarily. Jicama plants are generally low maintenance. However, you can trim the vines if they become too dense or unruly.
When is the best time to water jicama plants?
It's best to water jicama plants early in the morning. This allows the water to penetrate deep into the soil before the heat of the day causes evaporation.
Can jicama be replanted from its own seeds?
Yes, you can save seeds from a mature jicama pod and replant them the following season. Ensure the seeds are fully dried before storing them.
Is jicama susceptible to any specific diseases?
Jicama is relatively hardy. However, root rot can be a concern if the soil is consistently waterlogged. Ensure good drainage and avoid over-watering.
How do I know if my jicama is overripe?
An overripe jicama tuber might have a tough, woody texture and may not have the crisp sweetness characteristic of a perfectly ripe jicama.
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