Description

Jicama is a tropical climbing vine that produces an underground edible tuber. It is also called yam bean, Mexican potato, and Mexican turnip. It is a common vegetable in Mexico. This plant is a great option for gardeners in warm climates. The plants are vigorous and relatively pest free. The tuber is round with a tan colored skin. The inside is white and crisp similar to a cucumber. The tuber is slightly sweet, juicy, and very crunchy. It can be eaten both raw and cooked. It can be chopped and added to salads. We have eaten it raw with a squeeze of lime and some salt. There are many recipes online of different ways they can be cooked, with one of them being jicama fries! Jicama leaves, pods, and seeds are NOT edible, only the underground tuber is edible.

The vine is in the bean family and it is native to Central and South America. It is grown throughout this region along with some parts of Southern Asia. The plants are vigorous growers here in South Florida and a trellis is needed to support the plants. The seeds take 1-2 weeks to germinate. It prefers full sun, hot and humid weather, and a moderate amount of rainfall. Jicama needs a frost-free growing season that is between 4-9 months long. The longer the plant is allowed to grow then the larger the tuber will be. The plant is sensitive to day length and needs short days in order for the tubers to grow. The tubers are best harvested when they are 4 to 6 inches in diameter. Tubers that are allowed to grow too large will become too fibrous to eat. Each plant produces only one tuber. In good growing conditions the plant takes around 10 months to produce mature seeds.