Jicama (Pachyrhizus erosus)

Jicama

Pachyrhizus erosus

Its crisp tuber holds mild sweetness, a versatile edible root. Herbaceous climbing vine; common names: jicama, Mexican yam bean.

Full sun
2–3/week
Moderate
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Plant Needs

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Sunlight Full sun to partial shade; direct sunlight is required for optimal tuber development and flowering.
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Watering Keep soil consistently moist during active growing season; reduce watering once foliage begins to die back and tuber matures.
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Temperature Thrives in warm tropical to subtropical temperatures; cannot tolerate frost or temperatures below 10°C, which will damage vines and tuber.
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Characteristics

  • Leaf: Trifoliate compound leaves with ovate, smooth-textured leaflets.
  • Flower: Clusters of small, pale violet to white pea-like flowers.
  • Tuber: Round to oblong edible root with rough brown skin and crisp white flesh.
  • Seed: Flattened brown pods containing toxic, rotenone-rich seeds.
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Care Guide

Watering

Maintain consistent soil moisture to support vine growth and tuber development; avoid waterlogging which can cause root rot

Fertilization

Apply balanced organic fertilizer every 4 weeks to support vine growth. Avoid high-nitrogen fertilizers which promote foliage growth over tuber formation

Composted banana peel tea:Steep fully composted banana peels in water for 24 hours, dilute the mixture 1:20 with water, and apply as a root drench to avoid burning delicate roots
Pruning
  • Trim overgrown vines to improve airflow and redirect energy to tuber development rather than excessive foliage growth.
  • Remove yellowing or diseased leaves promptly to prevent the spread of fungal diseases.
  • Cut back all vines to ground level after harvest to prepare the planting area for the next growing season.
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Seeds contain rotenone, which is toxic to cats if ingested.

Humans: Only seeds are toxic; edible tuber is safe for human consumption. Ingested seeds may cause nausea and abdominal pain.

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Garden Uses & Culture

Culture: Valued in traditional Mexican and Central American cuisine as a refreshing, low-calorie edible root; often served raw with lime and chili powder.

Usage: Edible tuber used in salads, stir-fries, and fresh snacks; seeds are toxic and not suitable for consumption.