Species jicama
cluster of purple flowers with green stems, and green, large, heart-shaped leaves

jicama

Pachyrhizus erosus

Jicama (Pachyrhizus erosus) is an edible perennial legume native to Mexico and Central America. It is also known as the Mexican yam bean and is characterized by its thick, tough skin and crunchy, slightly sweet white flesh. While the root is usually eaten, the leaves, green seed pods, and young stems are also edible. Jicama can be eaten raw or cooked and is often used in salads, slaws, and stir-fries. The tuber can also be boiled, steamed, or roasted and served as a vegetable side dish. This species is popular for its nutritional value and its ability to provide a long-term food supply.

Cycle:

Perennial

Watering:

Average

Propagation:

Seed Propagation,Stem Propagation,Root Cutting,Layering Propagation,Division

Hardiness Zone:

10 - 12

Flowers:

Flowers

Sun:

Full sun

Growth Rate:

Low

Maintenance:

Low

Drought Tolerant:

Yes

Salt Tolerant:

Yes

Care Level:

Medium

watering

Jicama (Pachyrhizus erosus) plants should be watered about twice a week in the summer, and once a week during the winter. Water the soil until it is moist, but not soggy. The amount of water needed will depend on the soil type – sandy soil will need more water than clay soil. To ensure proper hydration, water until the excess runs out of the bottom of the pot or planting area. Check the soil moisture periodically and adjust accordingly.

sunlight

Jicama (Pachyrhizus erosus) is an herbaceous plant species native to Mexico and Central America. It requires moderate to full sunlight to promote proper growth. Jicama should receive at least 6 hours of direct sunlight a day and will benefit from even more exposure. In the summer months, when the temperature is higher and days are longer, up to 12 hours of direct sunlight may be beneficial. It is best to provide jicama with some light shade in extreme heat conditions and to ensure that it is not receiving any direct sunlight during the hottest part of the day, such as the afternoon.

pruning

Jicama (Pachyrhizus erosus) typically does not require extensive pruning. For best results, pruning should be done early in the season after the plant has sprouted leaves and buds first appear. At this stage, any dead or diseased foliage should be removed, as well as any branches or stems that are overgrown and tangling with other branches. Additionally, removing any crossing branches may also help to promote better air circulation within the plant, encouraging more optimal growth and fewer disease issues. If desired, jicama can also be lightly trimmed to decrease the size of the plant or adjust its shape. Overall, the goal of pruning should be to achieve a balance between good air circulation and preserving the natural shape of the plant.

Season

Fall
Winter
Spring
Summer
Sep
Oct
Nov
Dec
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Starts Flowering

Jicama typically starts flowering in late spring or early summer, usually between May and July.

Starts Flowering

Jicama typically starts flowering in late spring or early summer, usually between May and July.

Hardiness Map