Jicama
Pachyrhizus erosus
Also listed as Cacara erosa, Pachyrhizus angulatus
Also known as Yam Bean, Mexican-potato, Potato-bean
Climate Match for your location
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Jicama is a tropical perennial vine grown for its large, starchy, edible tuberous root that tastes crisp and slightly sweet like a cross between an apple and potato. The vining foliage produces small purple or white flowers, but the root is the primary harvest, typically maturing in 7–9 months.
Why grow it
Jicama offers a productive root crop for warm climates where season length allows full maturity. Unlike potatoes or cassava, jicama requires minimal pest and disease management in most regions and produces edible roots with a crisp texture and mild flavor that stores well without processing. The plant tolerates poor soils better than many vegetable crops, though it demands consistent warmth and adequate water to develop full-sized roots.
Watch out for
Jicama needs a long, warm growing season (typically 7-9 months of frost-free conditions) and will not mature in short-season or cool climates. The vining growth habit requires sturdy trellising or ground space, and excessive nitrogen fertilization can promote leafy growth at the expense of root development. Harvest timing is important since roots left in the ground too long may become woody or fibrous. The root is the edible part; the seeds, mature pods and leaves are toxic.
Overview
- Form
- Growth Rate
- Size
- Dormancy
- Family
- Fabaceae
Native Range
Mexico and Central America
Seasonality
Bloom Season
Harvest Season
Edible Parts
Season of Interest
Notable Cultivars
Most commercial cultivars are unnamed selections selected for root size and quality; however, some seed companies offer improved lines bred for higher yields and disease resistance in tropical and subtropical regions.
Root layer
Root crops and the underground layer.
Tolerances & Soil
Establishment & Care
- Establishment
- Maintenance
- Years to Bearing
- Propagation
Jicama is a tropical perennial vine grown for its large, starchy, edible tuberous root that tastes crisp and slightly sweet like a cross between an apple and potato. The vining foliage produces small purple or white flowers, but the root is the primary harvest, typically maturing in 7–9 months.
Climate Match for your location
See how well Jicama grows in your area.
Enter your ZIP code and we'll show you how this plant fits your local climate.
Why grow it
Jicama offers a productive root crop for warm climates where season length allows full maturity. Unlike potatoes or cassava, jicama requires minimal pest and disease management in most regions and produces edible roots with a crisp texture and mild flavor that stores well without processing. The plant tolerates poor soils better than many vegetable crops, though it demands consistent warmth and adequate water to develop full-sized roots.
Watch out for
Jicama needs a long, warm growing season (typically 7-9 months of frost-free conditions) and will not mature in short-season or cool climates. The vining growth habit requires sturdy trellising or ground space, and excessive nitrogen fertilization can promote leafy growth at the expense of root development. Harvest timing is important since roots left in the ground too long may become woody or fibrous. The root is the edible part; the seeds, mature pods and leaves are toxic.
Overview
- Form
- Growth Rate
- Size
- Dormancy
- Family
- Fabaceae
Native Range
Mexico and Central America
Seasonality
Bloom Season
Harvest Season
Edible Parts
Season of Interest
Root layer
Root crops and the underground layer.
Tolerances & Soil
Establishment & Care
- Establishment
- Maintenance
- Years to Bearing
- Propagation
Similar root crops you might consider:
Enter your ZIP code to see top native species and strong climate fits for you.
Companion Planting
Plants well with
Notable Cultivars
Most commercial cultivars are unnamed selections selected for root size and quality; however, some seed companies offer improved lines bred for higher yields and disease resistance in tropical and subtropical regions.