Scientific Name: Pachyrhizus erosus

Common Names: Jicama, Yam Bean, Mexican Turnip

Family: Fabaceae

Origin:

Jicama or Yam Bean is a root crop producing vine native to Central America. 

Culinary Uses:

Jicama is delicious when eaten raw, whole as a refreshing snack or chopped into strips for adding to salads or eating with dips.  The tan skin is thin and can be easily peeled away from the inner white flesh just by using your fingernails. The flavour of Jicama is like mild snow peas with a faint sweetness and crisp, juicy texture.  Jicama can also be cooked in stir-fries and soups, it will retain most of it's crispness similarly to water chestnut.  Jicama root is rich in Vitamin C and has minor amounts of many other vitamins and minerals.  All other parts of the Jicama plant besides the root are toxic, particularly the seeds which contain a toxic natural pesticide called rotenone.  Any flowers should be pruned off before they set seed if there is any risk of accidental consumption by children or pets.

Growing Tips:

Jicama should be planted in a full sun location for best growth.  Ensure your soil is free draining prior to sowing Jicama, dig lots of compost, well-rotted animal manures and worm castings through your vegetable patches to improve the soil structure and give your Jicama plants all the nutrients they need to get started.  Jicama roots won't grow well in soil that is compacted or heavy with clay, if your soil isn't ideal you can still grow Jicama in raised beds.  Fertilise growing Jicama plants monthly with a complete organic liquid or pelleted fertiliser, compost tea or worm juice.  Jicama is a climbing plant and will grow best on a trellis but can also be left to sprawl along the ground.  Jicama doesn't like to be over-watered, once established allow the soil to become dry to the touch between waterings.  Jicama is an perennial that will die back during Winter and re-shoot in the Spring, but when is dies back is when the root will be at it's most optimal size for harvesting as roots that are left to grow into their second year will be much tougher.  Jicama plants suffer from few insect pests due of the natural toxins in their leaves .

When To Sow:

In temperate regions of Australia sow Jicama during Spring from September to November.  Jicama is frost tender, so don't plant it until all chance of frosts has past.  In subtropical regions of Australia sow Jicama seed from September to December.  Jicama roots sown earlier in the growing season will be a bigger size at harvest.  Jicama seeds can be sown any time of the year in tropical regions of Australia and will grow all year round.

How To Sow:

Sow Jicama seeds 4cm deep spacing plants about 25cm apart to give the tubers room to develop.  The seed should be soaked overnight in lukewarm water prior to sowing to improve their germination rate.

Germination Time:

Most Jicama seedlings will emerge 7 to 14 days after sowing the seeds.

Time To Harvest:

Jicama takes between 21 and 24 weeks to develop large tubers.  Jicama roots can be picked earlier than this but they will be smaller.  Jicama roots will keep for a month or two at room temperature once harvested, do not refrigerate them as this will cause them to rot.

Thinly sliced Jicama root ready for adding to salads.