Pachyrhizus erosus (Jicama)

Jicama: The Crisp, Cool Root with a Refreshing Crunch

Pachyrhizus erosus, better known as jicama, yam bean or Mexican turnip, might just be your new favorite snack—if it isn’t already. Often called the “Mexican turnip,” jicama is a sweet, juicy, and delightfully crunchy root vegetable—like carrots, radishes, or beets—that’s taking over salads, slaws, and healthy wraps.

Whether you’re dipping jicama sticks​ in hummus or tossing it into a vibrant jicama salad, this versatile root brings fun and freshness to the plate.

Although it’s often eaten like a fruit, jicama isn’t technically one. It’s a tuber—a swollen root—but its crisp texture and subtle sweetness make it feel like a fruit.

What is Jicama?

Description

Jicama is a vining legume grown for its large, turnip-shaped taproot. The creamy-white flesh inside is crisp, juicy, and subtly sweet—often compared to a cross between an apple, a pear, and a water chestnut.

It belongs to the Fabaceae family, or legume family, which includes beans, peas, lentils, chickpeas, soybeans, and peanuts. However, unlike its cousins, the rest of the plant is toxic, especially the seeds—so only the root is eaten.

Native Range

Native to Mexico and Central America, jicama has been a staple in indigenous diets for centuries. It thrives in tropical and subtropical climates and is now cultivated across Asia, the Caribbean, and parts of the U.S.

Growth Habit

Jicama is a tropical, tuberous-rooted perennial vine, often grown as an annual in temperate regions. It grows vigorously and can sprawl along the ground or climb if given support. Its underground tuber takes 5–9 months to develop and is the only edible part of the plant.

Size

Vines can grow 20-30 feet (6-9 m) long in ideal conditions. The edible root is large, turnip-shaped, and brown-skinned with crisp, white flesh. It can grow up to 6 feet (1.8 m) long and weigh as much as 44 lbs (20 kg), although most home-grown tubers are more modest in size—typically 1 to 5 pounds (0.5 to 2.2 kg).

Flowers and Fruits

This tropical vine produces violet or white pea-like fragrant flowers in clustered axillary racemes. These are followed by seed pods that resemble those of other legumes, growing 5–6 inches (12-15 cm) long. However, the seeds contain toxins—especially rotenone—and should never be consumed. Many gardeners pinch off flowers to focus the plant’s energy on root production.

Leaves

The leaves are ovate to rhomboid, sometimes lobed or toothed, and can reach up to 6 inches (15 cm) in length. Arranged in trifoliate (three-part) patterns, they resemble other legumes like beans or peas. Like the seeds, the leaves are toxic and not eaten.

Hardiness

This vine grows best in USDA zones 10-12. It requires a long, frost-free growing season and full sun to produce large, sweet roots. In cooler climates, it’s best grown as an annual or in greenhouses.

Toxicity

Only the tuber is safe to eat. The seeds, pods, stems, and leaves contain rotenone, a natural insecticide that is toxic to humans and pets if ingested.

Invasiveness

Jicama is not considered invasive. It requires warm weather and care to thrive, making it unlikely to spread aggressively in most gardens.

Jicama Uses

Jicama isn’t just crunchy and refreshing—it’s a kitchen favorite that brings texture, hydration, and fun to a wide variety of dishes. From crunchy sticks​ in your lunchbox to wraps at your next picnic, this root veggie delivers serious versatility and health benefits.

• Snack Time Star: These sticks​ are a low-calorie alternative to chips or crackers—perfect for dipping in hummus, guacamole, or chili-lime seasoning.
• Fresh Wraps: Thinly sliced root makes excellent wraps—light, crisp, and naturally gluten-free. Fill with shrimp, veggies, or Asian-inspired slaw for a fresh twist on tacos or spring rolls.
• Salads: Its juicy crunch pairs beautifully with citrus, mint, avocado, or spicy chili flakes in both fruit and veggie salads.
• Slaws: Shredded into a slaw, it adds sweet crunch—great as a burger topping or as a fresh, zesty side at BBQs and picnics.
• Juicing & Smoothies: With its mild sweetness and high water content, it blends well into juices and smoothies, especially when paired with cucumber, pineapple, or ginger.
• Fruit Platters: Sliced and served chilled, it brings a cool, refreshing bite. Dust with chili powder and lime for a Mexican-style street snack.
• Southeast Asian Favorites: In Southeast Asia, this crunchy tuber stars in dishes like popiah (fresh spring rolls) and rojak (a tangy fruit and vegetable salad), where it adds subtle sweetness and texture.
• Digestive Health: Rich in inulin, a prebiotic fiber, it supports gut health and promotes digestion. It’s as functional as it is tasty!
• Low Carb Alternative: Keto-friendly and low in carbs, it makes a smart substitute for apples or potatoes in crunchy dishes.
• Kid-Friendly: Naturally sweet and fun to eat, the sticks​ are a hit with kids—especially when served with dipping sauces or cut into fun shapes.

Preparation Tips: Always peel before eating, as the skin is tough and inedible. To keep cut pieces crisp and fresh, store them in a bowl of water in the refrigerator for up to a few days.

This root is proof that healthy eating doesn’t have to be boring. Whether you’re making wraps, tossing it into salad, or crunching on chilled sticks​, it brings refreshment, nutrition, and joy to your plate.

What Does Jicama Taste Like?

Jicama tastes like a cross between an apple and a raw potato—mildly sweet, juicy, and super crisp. It’s refreshing on its own and plays well with bold flavors like lime, chili, ginger, or mint. This subtle sweetness and firm texture make it an all-star in slaws, salads, and snacks.

Jicama may not be flashy, but once you taste it in a jicama slaw or bite into a crunchy jicama wrap, you’ll see why it’s quickly becoming a favorite in health-forward kitchens.

How Nutritious is Jicama?

Jicama may look like a humble root, but it’s a nutrition powerhouse in disguise. Low in calories, high in fiber, and packed with water, it’s the perfect hydrating snack—especially when sliced into crunchy sticks​ or tossed into a refreshing salad.

Key Nutrients per 100g of Raw Jicama:

Note: Jicama is 85–90% water, making it crisp, juicy, and naturally low in calories—perfect for guilt-free snacking!

Jicama is rich in inulin, a prebiotic fiber that supports digestive health and gut-friendly bacteria. It’s also a good source of antioxidants like vitamin C, making it a stellar pick for immune support and glowing skin.

What are the Health Benefits of Jicama?

Behind its crunchy texture and slightly sweet flavor, jicama offers impressive health perks:

• Supports Digestion: High in fiber and water, it helps keep things moving and supports gut health with its prebiotic content.
• Boosts Hydration: With its ultra-high water content, jicama is great for hydration—especially in warm weather or after exercise.
• Weight-Friendly: Low in calories but high in volume, it keeps you full without weighing you down—ideal for mindful eating plans.
• Immune Support: A great source of vitamin C, it supports immune function and helps fight free radicals.
• Heart Health: Its fiber and potassium contribute to healthy blood pressure and cholesterol levels.
• Diabetes-Friendly: Low on the glycemic index and rich in fiber, jicama helps regulate blood sugar and avoid energy crashes.

Whether you’re loading up jicama wraps, crunching on raw jicama sticks​, or crafting a spicy jicama slaw, this root veggie is a refreshing way to nourish your body and satisfy your crunch cravings.

Are There Any Side Effects of Jicama?

Jicama is generally safe and healthy for most people when eaten raw and peeled. However, there are a few precautions to keep in mind—especially if you’re new to this crunchy root.

• Raw Only—But Peel It First: The edible part is the white root. The skin, leaves, pods, and seeds contain rotenone, a naturally occurring toxin that must not be eaten.
• Gas and Bloating: Its high fiber and inulin content may cause mild bloating or gas if you’re not used to eating a lot of fiber.
• Allergies: Rare, but some individuals may experience mild allergic reactions such as itching, tingling, or swelling after eating jicama.
• Pesticide Residue: Since jicama is often peeled, the risk is low, but always wash thoroughly or buy organic if you’re concerned.
• Not for Pets: Jicama flesh is safe for dogs in small amounts, but the skin and other parts are toxic and should never be given to animals.

Bottom line: Peeled and eaten raw, jicama is a safe, hydrating snack. Just skip the skin and enjoy jicama sticks​, jicama wraps, or jicama slaw without worry!

How to Eat Jicama

Jicama is crisp, juicy, and surprisingly versatile. Whether you’re making jicama sticks​ for dipping or slicing it into jicama wraps and jicama salad, this refreshing root is a crunchy favorite in both savory and sweet dishes.

Raw and Refreshing

The most popular way to enjoy jicama is raw. Simply peel off the tough skin and slice into sticks or cubes. Sprinkle with lime juice, chili powder, or a pinch of salt for a zesty snack.

Jicama Sticks

Cut into matchsticks for dipping in hummus or guacamole. They’re cool, crisp, and great for parties or lunchboxes—like a healthier alternative to chips.

Jicama Slaw

Julienne jicama and toss it with shredded cabbage, carrots, cilantro, and a light vinaigrette. This crunchy slaw is a favorite side for tacos and grilled meats.

Jicama Salad

Add jicama to salads for crunch and hydration. It pairs beautifully with citrus, avocado, cucumber, mango, or leafy greens for a refreshing, fiber-rich dish.

Jicama Wraps

Use thin, wide slices of jicama as a low-carb tortilla alternative. Fill with shrimp, slaw, or grilled chicken for light, crunchy wraps with a hint of sweetness.

Lightly Cooked

While jicama is mostly eaten raw, it holds up well to light sautéing or stir-frying. Add to veggie medleys or toss into spring rolls for added texture.

How to Grow and Care for Jicama

Jicama isn’t just delicious—it’s also easy to grow if you have the right conditions. With its crunchy texture and sweet, nutty taste, the jicama plant adds flavor to your kitchen and interest to your garden.

Climate & Light

• Temperature: Jicama thrives in warm weather—ideal temperatures are 70–90°F (21–32°C). It’s frost-sensitive, so plant after all danger of frost has passed.
• Light: Full sun is best for strong growth and healthy tuber formation. Jicama loves at least 6–8 hours of direct sunlight daily.

Soil & Planting

• Soil: Choose well-drained, fertile soil rich in organic matter. Slightly acidic to neutral pH (6.0–7.0) is ideal. Loose soil helps tubers grow large and evenly shaped.
• Planting: Sow seeds directly into warm soil, spacing them 12–18 inches apart in rows 24–36 inches apart. Plant about 1 inch deep. You can also start indoors and transplant after danger of frost.

Watering & Humidity

• Water: Keep the soil consistently moist but not soggy. Deep watering encourages healthy root development. Reduce watering late in the season to help tubers mature.
• Humidity: Jicama does fine in normal outdoor humidity but benefits from steady moisture around the roots.

Fertilizing

• Fertilize monthly with a balanced fertilizer. Avoid too much nitrogen—it promotes leafy growth over tubers.

Pruning & Maintenance

• Jicama vines can sprawl—provide trellising or allow them to spread on the ground. The edible part is the tuber; the rest (leaves, pods, seeds) is not safe to eat.
• Harvest in 5–9 months, when vines begin to yellow and die back. Carefully dig up the tubers and brush off excess soil.

With plenty of sun, warmth, and patience, jicama will reward you with crunchy, hydrating tubers—perfect for jicama sticks​, jicama wraps, jicama slaw, and jicama salad!

Can I Grow Jicama in a Container?

Yes, you can grow jicama in containers—just make sure you choose a big one! Growing jicama in pots is great for patios, balconies, or small gardens.

Choosing the Right Container

• Size: Use a deep pot—at least 18–24 inches deep and wide—to give tubers space to develop.
• Drainage: Good drainage is a must. Ensure your container has holes and use a light potting mix.

Potting Mix

• Fill with a mix of loamy soil, compost, and perlite or sand. Avoid compacted or heavy soils.

Light and Location

• Place in full sun—south-facing spots are perfect. Indoors, grow lights may be needed if sunlight is limited.

Watering and Feeding

• Water regularly—keep soil moist but not soaked.
• Feed monthly with balanced fertilizer, and reduce watering slightly toward the end of the growing season.

Growing Tips

• Since vines can grow long, train them on a trellis or let them cascade.
• Containers may yield smaller tubers, but you’ll still enjoy sweet, crunchy jicama fruit from your own patio!

How to Harvest Jicama

Harvesting jicama is a gratifying process—especially when you pull up a hefty, crunchy tuber ready for jicama slaw, jicama sticks​, or a refreshing jicama salad.

When to Harvest

• Timing: Jicama is usually ready to harvest 5–9 months after planting, once the vines begin to yellow and die back. Tubers should be firm and about the size of a grapefruit or larger.
• Frost Warning: Always harvest before the first frost—jicama is highly frost-sensitive, and cold temps can damage the tubers.

How to Harvest

• Loosen the soil gently around the plant with a spade or garden fork. Carefully lift the entire root system to avoid bruising or breaking the tuber.
• Brush off excess soil—don’t wash until you’re ready to use it, as moisture shortens storage life.
• Discard all aerial parts (leaves, pods, stems)—they contain toxic compounds and are not edible.

How to Store Jicama

Once harvested, jicama stores surprisingly well—perfect for slicing into jicama wraps or tossing into a jicama salad all winter long.

Fresh Storage

• Whole tubers: Store unwashed in a cool, dry, well-ventilated area (like a cellar or pantry) for up to 3–4 weeks.
• Refrigeration: If your space is warm, store jicama in the crisper drawer of your fridge wrapped in paper towels or mesh bags. It can last up to 2–3 weeks chilled.

Cut Jicama

• Store peeled or sliced jicama in an airtight container in the refrigerator for up to 1 week.
• To keep slices crisp, store them in water and change the water every couple of days.

Tip: Avoid plastic wrap or tightly sealed plastic bags—they trap moisture and can lead to mold.

How to Propagate Jicama

Jicama is typically grown from seed, making propagation a straightforward process for gardeners in warm climates or during summer.

Growing from Seed

• Seed Source: Use seeds from a reliable supplier—don’t try to propagate from store-bought tubers, as they won’t produce viable plants.
• Sowing: Soak seeds overnight before planting to speed up germination. Plant directly into warm soil (70°F/21°C or warmer) 1 inch deep and 12–18 inches apart.
• Timing: Start in late spring or early summer after all frost danger has passed. In short-season areas, start seeds indoors 4–6 weeks early and transplant carefully.

Tips for Strong Growth

• Provide a trellis or allow vines to sprawl across the ground.
• Feed monthly with balanced fertilizer and mulch well to retain moisture and suppress weeds.

With sunshine, patience, and the right soil, your jicama plants will reward you with crisp, juicy tubers perfect for jicama wraps, jicama fruit cups, and crunchy raw jicama sticks!

Common Pests and Diseases of Jicama

Pests

• Aphids – Small sap-sucking insects that cluster on new growth, causing curling and distortion. They can also spread viral mosaic diseases.
• Whiteflies – Feed on the undersides of leaves, excreting honeydew that promotes sooty mold and can also transmit viruses.
• Root-knot nematodes – Microscopic pests that cause galls on roots, stunting plant growth and reducing yield.
• Leafminers – Larvae that burrow between leaf layers, creating winding, white trails that hinder photosynthesis.
• Cutworms – Night-feeding caterpillars that sever young seedlings at the base, particularly after transplanting.
• Wireworms – Larvae of click beetles that tunnel into tubers, causing internal damage and increasing the risk of rot.
• Beetles – Leaf-feeding beetles such as cucumber beetles can chew foliage and stress young plants.
• Borers – Larvae that tunnel into stems or tubers, weakening plants and introducing pathogens.
• Spider mites – Thrive in hot, dry conditions, causing speckled leaves and webbing on undersides.
• Weevils – Can attack developing roots and may be found in soil with a history of legume crops.

Diseases

• Root rot – Caused by soggy or poorly drained soil. Affected roots turn brown, soft, and foul-smelling.
• Powdery mildew – A white, powdery fungus that affects leaves and reduces plant vigor, especially in shady or humid conditions.
• Downy mildew – Appears as yellow blotches on upper leaf surfaces and fuzzy mold underneath; thrives in damp conditions.
• Anthracnose – Manifests as dark, sunken lesions on stems and leaves, common in wet, warm climates.
• Fusarium wilt – Fungal disease that causes yellowing, wilting, and eventual collapse of vines from the soil line upward.
• Viral mosaic diseases – Spread by aphids and whiteflies, symptoms include mottled, curled, and distorted leaves that reduce growth and yield.

Care & Prevention Tips

• Plant jicama in loose, well-drained soil and rotate with non-legume crops to minimize disease and nematode buildup.
• Use neem oil or insecticidal soap at the first sign of pests such as aphids or whiteflies.
• Ensure good air circulation with proper spacing and trellising to help prevent fungal diseases.
• Promptly remove and dispose of any infected plant material to limit spread.
• Apply mulch to conserve soil moisture and suppress weeds, but avoid piling it near the base to reduce humidity and rot risk.
• Inspect plants regularly and monitor for pests like spider mites or nematodes.

Jicama FAQs