True Jicama Seed
- Crisp sweet white flesh hides beneath tan skin
- Long hot seasons produce the largest tuberous roots
- Vining plants need sturdy support and generous time
- Excellent raw in salads or quickly stir-fried
Key Attributes
About True, Jicama Seed
Also known as ‘yam bean’, this tuber has crisp, sweet white flesh, and light brown skin. Low calorie food that is great in a salad or stir-fry. With a long, hot season it can grow 4-6" diameter and 4-5 lbs in weight. More temperate climates will produce smaller roots. Tubers develop after flowering and store well.
Growing details
Plant profile
Seed & variety
Before Planting
Planting
Watering
Fertilizer
Harvesting
Tips
Pests & Diseases
Jicama can develop bacterial blight, anthracnose, Fusarium wilt, mosaic viruses, and root rots. Begin with clean seed and rotate legumes. Remove wilted or mosaic plants, avoid damaging storage roots during harvest, and cure only sound roots. Soft, cracked, or discolored roots should not be stored or used as planting stock.
Watch jicama for leaf-feeding beetles, root maggots, wireworms, nematodes, and rodents. Use barriers before adult flies arrive, rotate crops, and avoid leaving damaged roots in the bed.
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