10 Seeds Jicama Pachyrhizus erosus Root Vegetable Garden

Jicama (Pachyrhizus erosus) is a warm-season root vegetable grown for its crisp, sweet, turnip-like roots. A vining legume native to Mexico and Central America, it produces vigorous foliage and tuberous roots that are harvested at the end of the growing season. The plant is valued for its productive growth habit and its versatility in the garden, making it a rewarding crop for growers in long-season climates.

The roots are typically eaten raw in salads, slaws, and salsas, or lightly cooked in stir-fries, soups, and stews, where they hold their crunchy texture. The above-ground vine can be grown on trellises or allowed to sprawl, and it adds a tropical look to warm-season beds. Jicama requires a long frost-free growing period to size up its roots, so it is best suited to regions with extended warm weather.
Species: Pachyrhizus erosus
Type: Root vegetable, vining legume
Plant Habit: Vigorous climbing vine
Sun: Full sun
Soil: Well-drained, sandy loam, pH 6.0-7.0
Days to Harvest: 150-180 days from planting
Zones: Perennial in 9-11; grown as annual elsewhere
Germination: 10-21 days at 70-85F
Sowing: Start indoors 6-8 weeks before last frost or direct sow after soil warms
Spacing: 8-12 inches between plants, 36 inches between rows
Notes: Requires a long, frost-free growing season for root development