Jicama is a legume native to Central and South America, grown for its fleshy underground root with a crisp texture and mild sweetness. The seed pods, leaves, stems and flowers are toxic; only the root is eaten.
Start seeds indoors 12–14 weeks before the last frost, soaking them overnight to aid germination. Sow 1 inch deep at 70–85°F; seeds germinate in 10–21 days. Transplant after the last frost, prune vines to 3–5 feet and remove flowers to encourage larger roots.
Features
Open-pollinated heirloom
Crisp, water-chestnut-like texture
Long-season root crop
Climbing vine
Harvest: At the first frost when vines die back
Germination: 10–21 days
Sowing depth: 1 inch
Indoor sowing: 12–14 weeks before the last frost
Seed quantity: 25 seeds
Botanical name: Pachyrrhizus erosus
Outdoor sowing: After the last frost in very southern climates
