Jicama Growing Guide – SurvivalGardenSeeds

Growing your own food is one of the most empowering things a gardener can do, but when it comes to warm-season crops like jicama, many people aren’t sure where to begin. Maybe you’ve heard about its crisp, refreshing flavor and long-storing tubers, but the idea of germinating this unusual seed can be intimidating. This guide will walk you through exactly how to sprout jicama seeds, nurture the vigorous vines, and enjoy a harvest of delicious, homegrown jicama. Grab your seeds and let’s get started!

What is Jicama and Why Grow It?

Jicama is a climbing legume that produces edible tubers (roots). This is a great option for gardeners that are food-security-minded because of the long-storing nature of this hearty root vegetable. Jicama has a crisp texture and mild sweetness that makes it great for salads, slaws, and snacks. This vegetable is high in fiber, vitamin C, and prebiotics that make it excellent for gut health. Jicama loves the heat and thrives in southern summer gardens where other crops might struggle.

Understanding Jicama’s Growing Requirements

Jicama needs a long, warm growing season of 150 to 180 frost-free days. It generally grows best in USDA hardiness zones 9+, but can be grown in zones 6-8 if started indoors so that you get a longer growing season. You will want to have a soil temperature of 75° to 90°F for germination. It won’t germinate in cool soil, so this is a must. A heat mat is extremely helpful for this if you are starting indoors.

Your soil should be loose, well-drained, and rich in organic matter. Plants should be located in an area that gets full sun for 6 to 10 hours per day and that provides plenty of room for it to climb. Vines can grow up to 20 feet and should have a supporting trellis or fence. Only the tubers are edible. The leaves, pods, and seeds of jicama are toxic.

How to Germinate Jicama Seeds Successfully

The trickiest part of growing jicama is germinating the seeds because they require a couple of extra steps for success. First, you will want to lightly nick or sand the seed coat to break the strong protective layer. Then, soak your seeds in water for 12 to 24 hours before sowing.

Start your seeds indoors 6 to 8 weeks before planting out if you live in a zone where the growing season is short. Use a heat mat to keep soil temperatures nice and warm at 80-85°F.

Plant seeds 1/2 to 1 inch deep in moist, but not soggy soil. Jicama is prone to damping off or rotting in waterlogged soil. You should see sprouts appear in 7 to 21 days depending on the temperature. If germination is slow it could be for several reasons: cold soil, old seeds, too-wet medium, or insufficient scarification. Patience is important. Give your seeds plenty of time, and don’t give up!

Planting Jicama Outdoors

You can transplant your jicama seedlings outdoors only after the soil is fully warm and there is absolutely no danger of frost. Harden off your seedlings for 5 to 7 days. Seeds can be directly sown in warm climates where the soil naturally reaches 75-90°F.

Space the plants 12 to 18 inches apart in rows that are 3 to 4 feet apart. Provide a strong trellis or fence for the vigorous vines. A good layer of mulch will help to retain moisture and suppress weeds.

Caring for Jicama Throughout the Season

With a little care, you can grow large, healthy tubers. Jicama needs steady moisture to promote tuber development, so make sure to avoid stressing the plants by letting them dry out. You don’t need to do a lot of fertilizing. Lightly fertilize with a balanced organic fertilizer. Too much nitrogen will encourage lots of vine growth but lead to small tubers. To further encourage tuber growth, pinch off early flowers.

As far as pests and diseases are concerned, some common issues with jicama include aphids, spider mites, and fungal diseases. Make sure of good airflow around the plants to avoid fungal issues, and treat pests with organic methods. Usually a good, stiff spray of water is the best way to deal with aphids and mites, but if necessary you can use insecticidal soaps or neem oil.

Harvesting and Storing Jicama

Jicama tubers usually form at the end of the growing season, so don’t expect any summer harvests. Definitely harvest your tubers before frost hits. Use a digging fork to gently lift the tubers from the soil and leave them to cure in the shade for a couple of days until the outer skin toughens.

You can store uncut jicama in a cool, dry area (50-60°F) for several weeks. Avoid refrigeration because cold temperatures can harm the crispy texture. Cut or peeled jicama can be stored in the fridge in an airtight container with a damp paper towel for about a week. If the pieces start to dry out, a quick soak in cold water will crisp them up.

How to Prepare and Use Jicama

Once you’ve harvested your homegrown jicama, there are countless delicious ways to enjoy it! Jicama’s crisp texture, mild sweetness, and versatility make it a staple ingredient in everything from fresh snacks to cooked dishes. Here are some of the most popular ways gardeners use their jicama in the kitchen:

Fresh, Crunchy Snack
Jicama is often peeled and sliced, then eaten raw. A squeeze of lime, a pinch of salt, and a sprinkle of chili powder turn it into a refreshing, healthy snack that’s perfect for hot days.
Added to Salads and Slaws
Because it stays crisp, jicama pairs well with cabbage, citrus, cucumbers, carrots, and fresh herbs. It’s especially good in coleslaw-style salads where crunch is key.
Lightly Cooked in Stir-Fries
Jicama holds its texture better than many vegetables. Add it at the end of stir-fries for a mild sweetness and satisfying crunch.
Baked or Air-Fried “Jicama Fries”
A favorite low-carb alternative to potatoes. Jicama fries stay firm but tender and absorb seasonings well.
In Fresh Salsas and Pico de Gallo
Diced jicama adds crunch and a hint of sweetness to fruit salsas. It pairs beautifully with mango, pineapple, jalapeño, lime, and cilantro.
Blended into Smoothies
Raw jicama can be cubed and added to smoothies to boost fiber and add subtle sweetness, especially in tropical blends.
Pickled for a Tangy Condiment
Thinly sliced jicama makes a fantastic quick pickle. It’s perfect on tacos, grain bowls, and salads.

Ready to grow your own crisp, refreshing jicama at home? Start with high-quality seeds and follow this germination method for the best results. If you want a dependable supply for your food garden, grab your jicama seeds now and get planting!

Jicama FAQ

How long does jicama take to grow?
150–180 frost-free days—this is a long-season crop.

Can I grow jicama in cooler climates?
Yes, if you start seeds early indoors and grow during the hottest part of the year. Containers help keep soil warm.

Why aren’t my jicama seeds sprouting?
Likely causes: low soil temperature, insufficient scarification, old seeds, overly wet or compacted soil.

Are the leaves or pods edible?
No—only the underground tubers are safe to eat. The rest of the plant contains rotenone and is toxic.

Can jicama be grown from a grocery-store tuber?
No, the tubers do not regenerate. Jicama must be grown from seeds.