Jicama

Scientific Name

Pachyrhizus erosus

Description

Jicama, scientifically known as Pachyrhizus erosus, is a root vegetable native to Mexico and Central America, although it is cultivated in many tropical and subtropical regions worldwide. It is often referred to as "Mexican turnip" or " Mexican yam bean." Jicama plants are climbing vines, typically extending up to 6 feet in length, with attractive, green, trifoliate leaves and small, white, or purple flowers.

The edible part of the jicama is the tuber, which grows underground. The tuber has a round or bulbous shape, with a papery, brown skin that encases crisp, white flesh. Jicama has a mildly sweet and nutty flavor, similar to that of a crisp apple or pear, making it a popular ingredient in salads, slaws, and fresh vegetable platters. It is typically eaten raw, although it can also be cooked.

Nutritionally, jicama is low in calories and high in fiber, making it a healthy addition to a balanced diet. It is also a good source of vitamin C and contains several beneficial antioxidants.

Jicama grows best in well-drained, sandy loam with sufficient sunlight and warmth, and it has a relatively long growing season of about 4 to 6 months. Once harvested, jicama can be stored for several weeks in a cool, dark place. Overall, jicama is a versatile, nutritious, and refreshing vegetable that adds crunch and flavor to a variety of dishes.

Where it Grows

When to Plant

When to Plant Jicama

Understanding Jicama
Jicama, also known as Mexican turnip or yam bean, is a root vegetable that thrives in warm climates. It is renowned for its crunchy texture and slightly sweet flavor, making it a delightful addition to salads and various dishes. Successful cultivation of jicama requires careful attention to planting times to ensure that the root can develop optimally.

Planting Season
Jicama is typically planted in the late spring to early summer when soil temperatures have warmed sufficiently. The ideal soil temperature for germination is between 70°F to 90°F (21°C to 32°C). In most regions, this generally translates to planting between late April and mid-June, but specific timing can vary based on local climate conditions.

Frost Considerations
One of the key factors in determining the right time to plant jicama is avoiding any risk of frost. Jicama is sensitive to frost, which can damage the young seedlings. It is advisable to wait until all danger of frost has passed before sowing seeds outdoors. For areas with early frost, consider starting seeds indoors or in containers that can be moved to protected locations if a late frost threatens.

Soil Preparation
Prior to planting, ensure that the soil is well-draining and rich in organic matter. Performing a soil test can help determine pH levels and nutrient content, as jicama prefers a slightly acidic to neutral pH (6.0-7.0). Incorporating compost or well-rotted manure into the soil will provide the nutrients necessary for robust growth.

Indoor Starting
If you live in a region with a shorter growing season, consider starting jicama seeds indoors 4-6 weeks before the last anticipated frost date. This method allows you to get a head start on the growing season. Transplant the seedlings outdoors after the threat of frost has passed and the soil is adequately warm.

Spacing and Care
When sowing jicama seeds directly in the garden, plant them about 1 inch (2.5 cm) deep and space them 6-12 inches (15-30 cm) apart in rows that are 3 feet (91 cm) apart. Provide adequate moisture, especially during the germination phase, and consider mulching to retain soil moisture and suppress weeds.

In summary, planting jicama requires attentiveness to the season, local climate conditions, and soil preparation to ensure a bountiful harvest. With the right timing and care, this unique vegetable can thrive, yielding delicious, crisp roots.

How to Plant

Jicama (Pachyrhizus erosus) is a nutritious, root vegetable prized for its crisp, sweet flesh. Planting jicama requires careful attention to its growing conditions for optimal yield.

Site Selection and Soil Preparation: Choose a sunny location with well-draining soil rich in organic matter. A pH level of 6.0 to 7.0 is ideal. Prior to planting, amend the soil with compost or well-rotted manure to enhance fertility.

Planting Time: Jicama is typically planted in the spring, as it thrives in warm temperatures. Ensure that the danger of frost has passed.

Seed Preparation: You can plant jicama seeds directly into the soil or start them indoors 4-6 weeks before the last frost. Use seeds that are at least a year old for better germination rates.

Planting Depth and Spacing: Sow seeds about 1 inch deep, with a spacing of 4 to 6 inches apart. Rows should be spaced 3 feet apart to allow for the large vine growth.

Maintenance: Water regularly, keeping the soil moist but not soggy. Implement staking or trellising for the vines, as jicama needs support to grow properly. Fertilize every few weeks with a balanced fertilizer to ensure robust growth.

With the right care, you can expect to harvest jicama 6 to 10 months after planting, indicated by the wilting of leaves.

Watering

When cultivating Jicama (Pachyrhizus erosus), proper watering is essential to ensure healthy growth and a bountiful harvest. The best strategy involves maintaining consistent moisture without overwatering, as Jicama is sensitive to excessive water in the soil.

Water the plants deeply, aiming to provide about 1 to 2 inches of water per week, either through rainfall or irrigation. During particularly hot or dry periods, you may need to increase this frequency. It's advisable to check the soil moisture by digging a few inches down; it should feel moist but not soggy.

Using drip irrigation or soaker hoses can be effective to deliver water directly to the roots, minimizing evaporation and keeping foliage dry, which helps prevent fungal diseases. Mulching around the base of Jicama plants can also help retain soil moisture and regulate temperature, creating an ideal environment for root development.

Pruning

Pruning jicama (Pachyrhizus erosus) is essential for promoting healthy growth and yield. Start by removing any dead or unhealthy foliage to enhance air circulation and prevent diseases. A good strategy involves selectively pruning to maintain a manageable shape and encourage the plant to focus its energy on tuber development. Lightly trim excessive growth, particularly the lateral vines, which can overshadow the main stem and inhibit sunlight penetration.

Timing is key; prune during the early growth phase when the plant is about 8-12 weeks old. This helps to divert nutrients toward the tubers. Always use clean, sharp tools to prevent damage and disease transmission. After harvesting, consider cutting the plant back completely, as this helps prepare the soil for future planting. Regular monitoring and gentle pruning will result in a vigorous, productive jicama plant, ensuring robust tubers.

Weeding

Weeding around jicama (Pachyrhizus erosus) is an essential part of maintaining healthy growth, as it prevents competition for nutrients and water. The best strategy involves a combination of manual and mulching techniques:

1. Timing: Weeds are easiest to remove shortly after rainfall or watering when the soil is moist.

2. Manual Weeding: Use a hand tool like a hoe or weeder to gently pry out weeds, ensuring to remove the roots to prevent regrowth. Focus on the area around the jicama plant, being careful not to disturb the plant's delicate root system.

3. Mulching: After clearing weeds, apply a layer of organic mulch (straw, wood chips, or grass clippings) around the jicama plants. This barrier suppresses further weed growth and helps retain soil moisture.

4. Regular Maintenance: Monitor for new weeds every few weeks and remove them promptly. This proactive approach ensures that the jicama plant has optimal growing conditions throughout its growth cycle.

Mulching

Mulching is an essential practice for growing healthy Jicama (Pachyrhizus erosus), a tropical tuber known for its crisp texture and sweet flavor. The best strategy involves several key steps.

First, choose an organic mulch, such as straw, wood chips, or shredded leaves, to improve soil health as it decomposes. Apply a 2-4 inch layer of mulch around the base of the Jicama plant once it has reached about 6 inches in height. This helps retain moisture in the soil, crucial for Jicama's growth, especially in warmer climates.

Additionally, mulching suppresses weed growth that can compete for nutrients and water. Ensure the mulch does not touch the stems directly to prevent rot. It’s also beneficial to monitor moisture levels beneath the mulch, as Jicama prefers consistently moist soil without waterlogging. By following these guidelines, gardeners can promote robust development and yield a healthier harvest.

Fertilizing

Jicama (Pachyrhizus erosus) is a nutrient-demanding crop that flourishes with proper fertilization. To achieve optimal growth, begin by enriching the soil with well-rotted compost or aged manure at planting time, ensuring good drainage and fertility.

A balanced fertilizer with equal parts nitrogen (N), phosphorus (P), and potassium (K) can be applied. Use a 10-10-10 or 14-14-14 formulation, applying it at a rate of about 1 pound per 100 square feet.

Fertilization should be done twice: once at planting and again when the plants are about 6 inches tall to support robust leaf growth and tuber development.

Avoid over-fertilizing, especially with nitrogen, as this can promote excessive foliage at the expense of the tuber. Always follow with adequate watering to facilitate nutrient absorption, and consider a soil test to tailor nutrient needs specifically to the growing conditions of your garden.

Varieties

Jicama Varieties: An Overview

Jicama, also known as Pachyrhizus erosus, is a root vegetable native to Mexico and Central America. It is valued for its crisp texture and mildly sweet, nutty flavor, making it a popular choice in salads, stir-fries, and as a raw snack. While jicama is primarily recognized as a single species, there are several common varieties cultivated for different attributes such as size, shape, and skin texture. Below are some of the notable varieties:

1. Common Jicama (Pachyrhizus erosus):

   • This is the most widely recognized variety, often used in culinary applications. It features a round or bulbous shape with smooth, light brown skin. The flesh is white, crunchy, and juicy.

2. Jicama de Agua (Water Jicama):

   • A variety that is prized for its high water content and refreshing texture. It tends to be larger than the common jicama and has a thinner skin, making it especially appealing in salads and as a hydrating snack.

3. Jicama de Flor (Flower Jicama):

   • This variety is characterized by its edible flowers and tendrils. While the root is still the focus, the flowers can be used to add flavor or decoration to dishes. It has a similar taste profile to the common jicama, offering versatility in the kitchen.

4. Black Jicama (Jicama Negro):

   • A less common variety, black jicama has dark skin and a slightly different texture. Its flesh is similar to that of the common jicama but may have a stronger flavor. It is often used in traditional dishes.

5. Sweet Jicama:

   • As the name suggests, this variety has a sweeter flavor compared to the traditional jicama. It can be enjoyed raw or cooked, and its sweetness makes it suitable for desserts or sweet salsa recipes.

General Cultivation Notes: Regardless of the variety, jicama generally prefers warm, frost-free climates for growth and thrives in well-drained, sandy loam soils. It is typically sown from seed or cuttings and may require support as it grows, as the plant is a vining type. Harvesting typically occurs after a few months when the roots reach a desirable size.

In summary, while there are various forms of jicama, each with unique characteristics, they all share the essential crunchy texture and mild flavor that make them popular in many culinary applications.

Nutritional Composition (per 100g)

Nutrient	Amount per 100g	% Daily Value
Calories	38	2%
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	6 mg	0%
Potassium	429 mg	12%
Total Carbohydrates	9.6 g	3%
Dietary Fiber	4.9 g	20%
Sugars	1.8 g	-
Protein	0.7 g	1%
Vitamin C	20 mg	22%
Calcium	18 mg	2%
Iron	0.57 mg	3%

Health Benefits

Jicama, often referred to as Mexican turnip or yam bean, is a crunchy, sweet root vegetable that is not only delicious but also packed with numerous health benefits. Its most notable application in health and wellness lies in its high dietary fiber content, which aids digestion by promoting regular bowel movements and enhancing gut health. This fiber also contributes to a feeling of fullness, making jicama an excellent choice for weight management diets.

Additionally, jicama is low in calories, making it a guilt-free snack option, especially when sliced and served with a squeeze of lime or dipped in salsa. Rich in vitamin C, it boosts the immune system, while its high in antioxidants helps combat oxidative stress.

Jicama is also touted for its potential blood sugar-stabilizing effects due to its low glycemic index. This characteristic makes it a suitable choice for individuals managing diabetes or those looking to maintain stable energy levels. Furthermore, the presence of inulin, a prebiotic fiber, supports gut health by fostering the growth of beneficial bacteria.

Incorporating jicama into salads, salsas, and stir-fries not only enhances flavor but also introduces immense nutritional value to meals.

Fun Facts

Fun Facts About Jicama

• Crunchy Delicacy: Jicama, often referred to as the "Mexican turnip," boasts a crisp texture and a mildly sweet, nutty flavor, making it a popular raw snack in salads and slaw dishes.

• Edible Roots: While the root of the jicama plant is edible and commonly consumed, its leaves and other parts are toxic due to the presence of a compound called rotenone, emphasizing the importance of using only the tuber.

• High in Fiber: Jicama is a nutritional powerhouse, rich in dietary fiber, which can aid in digestion and promote a healthy gut. It's also low in calories, making it a great choice for those looking to maintain or lose weight.

• Native to Mexico: This root vegetable has its origins in Central America and Mexico, where it has been cultivated for centuries. It is often enjoyed in traditional street food dishes, served with lime, chili powder, and salt.

• Easy to Grow: Jicama is a warm-season crop that can be grown easily in home gardens. It prefers well-drained soil and full sun, and once planted, it requires minimal maintenance to thrive, making it a great choice for novice gardeners.