planting jicama seeds True Jicama

planting jicama seeds True JicamaJicama, often called the "Mexican turnip," is a globe shaped root vegetable that brings a delightful crunch and subtle sweetness to any dish. With its light brown skin and crisp, white flesh that tastes like an apple but not as sweet, jicama is a refreshing and nutrient packed addition to your garden and kitchen. In Central America, jicama is often sold by street vendors and commonly eaten raw, and seasoned with lemon or lime juice and chili powder.

Jicama, often called the "Mexican turnip," is a globe-shaped root vegetable that brings a delightful crunch and subtle sweetness to any dish. With its light brown skin and crisp, white flesh that tastes like an apple but not as sweet, jicama is a refreshing and nutrient-packed addition to your garden and kitchen. In Central America, jicama is often sold by street vendors and commonly eaten raw, and seasoned with lemon or lime juice and chili powder. Its crisp texture also shines in salads, salsas, stir-fries, and soups. This fast-growing, vining plant thrives in warm climates and also produces legume fruits they are typically removed to promote tuber growth. Jicama is a fantastic source of dietary fiber, vitamin C, and prebiotic inulin, making it a perfect ingredient for healthy snacking or boosting gut health. Growing jicama also means you'll have a unique, exotic vegetable to share with friends and family. From its vibrant growth to its culinary versatility, jicama is a must-have for gardeners who love growing something a little out of the ordinary.

Also Known As: Mexican Turnip, Yam Bean, Mexican Potato, Sweet Turnip, Jicama Root, Mexican Radish, Pachyrhizus, Sabiá, Kamote, Chinese Potato.

Plant Name:	Jicama, True
Latin Name:	Pachyrhizus erosus
Days to Germinate:	10-21
Days to Harvest:	150
Plant Height:	3 - 5 Feet
Spread:	2 - 3 Feet
Growth Habit:	Vining
USDA Zones:	5-11
Lifespan:	Annual
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a low-nitrogen fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a low-nitrogen fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.

Planting:

Jicama grows best in warm temperatures between 70F-90F. Direct-sowing is recommended. Plant Jicama in the spring after all danger of frost has passed and the soil temperature reaches at least 70F. Fall planting is not recommended unless in areas with warmer climates since Jicama requires a long growing season. To plant, make holes 1 inch deep and spaced 12-18 inches apart down the rows of raised beds. Plant 1 seed per hole. If choosing to thin to the strongest plant, plant 2-3 seeds per hole, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1 inch
Within-Row Spacing:	12-18 inches
Between-Row Spacing:	3 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Water especially during flowering and pod formation. Sandy soils may need to be watered more often than heavy clay soils. Mulching around plants can help retain moisture.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once plants start forming pods, you may optionally apply 2 tablespoons of a low-nitrogen fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Harvest Jicama when the leaves begin to yellow and die back, signaling that the tuber is mature, about 6-9 months after planting. Gently dig around the base of the plant using a spade or garden fork to avoid damaging the tuber. Harvest jicama when the root is firm and has reached a good size, about 3-6 inches in diameter. You can also test by gently tapping the tuber to see if it sounds hollow. If the tuber feels soft or the plant has already flowered, it’s best to harvest sooner, as the quality may decline.