Jicama Seeds

150 days. Pacchyrhizus erosus. Open Pollinated. Jicama. The plant produces tall climbing vines and a white turnip-shaped root that tastes like water chestnuts. The large tuberous roots can be eaten raw or cooked and are used as a source of starch. The Jicama plant is a vine that grows to a length of 20 feet or more. The roots are light brown in color and may weigh up to 50 pounds. Most of those on the market will weigh between 3 to 5 pounds. Only one root forms per plant. Store in a cool, dry place after harvest. Also known as the Mexican Potato, Yam Bean, and Mexican Yam Bean. An excellent choice for home gardens, Farmer’s Markets, and market growers. United States Department of Agriculture, PI 438902. A variety from Dzan, Yucatan, Mexico. 

Note: The seeds, pods, stems, flowers, and leaves are poisonous! Only use the tasty roots.

Seeds Per Pound: 2,000

Plant Height: Up to 20 ft vine

Planting Season: Spring

Sunlight Requirement: Full Sun

Planting Method: Direct Sow

Planting Instructions: Soak seeds overnight in warm water (8 to 15 hours). Plant seeds 1" deep every 2 ½ feet one to two weeks after the last frost in your area. Wait to plant the seeds until the soil has warmed up in your garden. Jicama requires at least 6 to 8 hours of sunlight per day so select a sunny area in the garden and allow room for vines to spread.

Soil Facts: Seeds require well-prepared soil. Use general-purpose fertilizer when preparing the soil. Choose a location in the garden that has well-drained soil. Make sure the soil is alkaline with a pH over 7. You can test this easily with a commercial pH tester. Remember seeds require warmth to germinate, so plant in a sunny location and after the soil has warmed.

Germination: 12 - 18 days at 70°F