Jicama Growing Information

What Is Jicama?

Jicama is a vigorous, subtropical and tropical climbing vine originally from Central and South America. A member of the legume family, it produces attractive blue or white pea-like flowers. However, gardeners typically remove these flowers to prevent toxic seed pods and encourage larger root growth. Jicama is generally grown as an annual for its crisp, sweet tuber—the edible part of the plant. Although it’s a perennial, most people harvest the root and replant new seeds each season. Each plant can produce several large, turnip-sized tubers underground. Jicama is a crunchy, sweet root vegetable that resembles a turnip in appearance but tastes more like a cross between an apple and a water chestnut.

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• Botanical Name: Pachyrhizus erosus
• Plant Family: Fabaceae (legume family)
• Common Names: Jicama, Yam Bean, Mexican Turnip, Mexican Potato, Seng Kuang (Malay), Di Gwa (Chinese), Sinkamas (Filipino), and more.

Origin and History

Jicama is native to Mexico and has been cultivated for thousands of years. Spanish explorers introduced it to the Philippines and Asia in the 17th century. Today, it’s grown in parts of the Americas, Southeast Asia, and Australia.

Jicama in Australia

In Australia, jicama is commonly referred to by its original name, but it may also be called yam bean or Mexican turnip. It grows best in tropical, subtropical, and warm temperate climates.

Plant Characteristics

Height and Growth

Jicama vines can reach heights of 2 to 6 metres. In gardens, they are usually pruned back to 1–1.5 metres to boost root production. In Mexico, it’s common to prune jicama with machetes to increase tuber yield.

Planting and Growing Jicama

Can you Grow Jicama from Seed?

Yes, it is the most common method. Start seeds indoors in cooler climates and transplant them outside once the danger of frost has passed. Plant seeds in spring after the last frost. Jicama requires 5–9 months of warm, frost-free weather.

Can You Grow Jicama from a Tuber?

Not typically. Unlike potatoes, jicama is not propagated from tubers—only from seed.

Soil Information

Jicama prefers loose, well-draining, sandy or loamy soil rich in organic matter. Improve heavy clay soils with compost, aged manure, or sand. Plant in a sunny spot that gets at least 6 hours of sunlight a day. Raised beds or mounds help prevent root rot in wet areas.

How to Grow Jicama in Australia

Note: Jicama needs a long growing season. In short-season areas, use a greenhouse or start seeds indoors.

Harvesting Jicama

Harvest jicama when the leaves begin to yellow and die back—generally 5 to 9 months after planting. Tubers should be firm and round.

Companion Plants: Jicama grows well with corn, capsicum, and sunflowers. Avoid planting near root crops like carrots and radishes or legumes like beans and peas due to competition or shared pests.

Preparing and Eating Jicama

• Edible Parts: The tuber (root)
• Inedible/Toxic Parts: Leaves, stems, pods, and seeds

Can You Eat Jicama Raw?

Yes, jicama is commonly eaten raw in salads, snacks, or fruit mixes.

How Do You Peel Jicama?

Use a sharp knife to remove the top and bottom. Then cut away the thick skin—vegetable peelers usually aren’t strong enough.

How Do You Cook Jicama?

• Boil or steam cubes for side dishes.
• Stir-fry with vegetables for texture.
• Bake or roast for a healthy snack.

Jicama Recipes

1. Jicama Slaw

Grate jicama, carrots, and red cabbage. Toss with lime juice, olive oil, salt, and coriander.

2. Jicama Fries

Cut into sticks. Toss with olive oil, paprika, garlic powder. Bake at 200°C for 30–40 minutes.

3. Tropical Fruit Salad

Mix cubed jicama with pineapple, mango, and lime juice for a refreshing summer treat.

Nutrition and Diet

Is Jicama Good for You?

Yes! Jicama is low in calories and high in fibre, vitamin C, and water—great for hydration and digestion.

Is Jicama Keto? Is It Low Carb?

Yes, jicama is keto-friendly. It’s low in net carbs and fits into low-carb diets.

What Does Jicama Taste Like?

It tastes mildly sweet and nutty with a texture like a pear or water chestnut—crisp and juicy.

Jicama vs. Potato

• Jicama: Crisp, sweet, low in carbs, high in fibre
• Potato: Soft, starchy, higher in carbs

You can roast or bake jicama, but it stays crisp—unlike a soft, fluffy potato.

Conclusion

Jicama is a delicious and versatile root vegetable that thrives in warm climates and is easy to grow in many parts of Australia. With its crisp texture, sweet flavour, and excellent nutritional profile, it’s a perfect addition to your garden and your kitchen. Whether eaten raw in salads or cooked in stir-fries, jicama adds crunch and flavour to many dishes.

Ready to grow your own? Buy Jicama Seeds from Seedmart Australia and start planting today!