How to grow Jicama
Updated October 2026
Jicama, also called yam bean or Mexican turnip, is a climbing legume grown for its crisp, sweet, white-fleshed root. It needs a long, warm season and only forms roots as the days shorten, so it suits Florida, Texas and other warm regions best. Only the root is edible: the rest of the plant, including the pods and seeds, is poisonous.
📖 Our full guide: How to Grow Jicama
Where to plant
Grow jicama in full sun in loose, well-drained soil, with a trellis or fence for the vines, which can reach 20 feet. Avoid wet ground, which rots the roots.
Timing is everything. Jicama roots only start to form as day length shortens; Texas A&M AgriLife notes that plants on days of 14 to 15 hours do not form tubers. Areas with mild falls are best, because the roots swell in late summer and fall before frost.
- Florida: jicama can be grown throughout the state. From seed it needs five to nine months of warm weather to make roots big enough to eat.
- Texas, the Gulf South and the Desert Southwest: sow in early spring once the soil is warm and dig before the first killing frost.
- The Mid-Atlantic, Southern Plains and Northern California: sow once the soil is warm in May or June; later sowings do not have time to form roots before frost.
- The Pacific Northwest, Northeast, Midwest, Northern Plains, Mountain West and Alaska: the warm season is too short or cool for jicama to crop.
How to plant
- Sow seed outdoors in spring once the soil is warm. Seed needs warmth to sprout, so do not sow into cold soil.
- Space plants about 8 inches apart along a trellis or fence.
- Water regularly while the vines grow.
- Pinch off flowers as they appear. This keeps the plant's energy in the root and stops toxic pods and seeds forming.
Watering and feeding
Keep the soil evenly moist through the long growing season, but never waterlogged. Work compost into the bed before sowing; as a legume, jicama needs little nitrogen.
Harvesting
Dig roots before the first killing frost. In most US gardens the roots stay fairly small, but jicama can be eaten at any size; most sold in stores weigh 3 to 5 pounds. Plants grown from small roots rather than seed can be ready in about three months in Florida.
Jicama stores for a relatively long time in the refrigerator, but stored too long its starch turns to sugar and the texture suffers.
Using it
Peel the brown skin and eat the crisp flesh raw in salads, slaws and salsas, or with lime and chili. It can also be stir-fried or cooked. Never eat the leaves, stems, flowers, pods or seeds, which are poisonous.
Pests and diseases
Jicama has few pest problems in home gardens. Wet soil is the main danger.
Pests to watch for
- Aphids Clusters on young shoots and leaf undersides.
Diseases to watch for
- Root rot Soft, rotting roots in waterlogged soil.
Common questions
Is any part of jicama poisonous?
Yes. Only the root is edible. The leaves, stems, flowers, pods and seeds are poisonous, so pinch off flowers and keep children and pets away from the pods.
Why did my jicama make vines but no root?
Jicama only forms roots as days shorten, and plants under long days of 14 to 15 hours do not form tubers. The plant also needs months of warm weather. In short-season regions it may run out of time before frost.
How long does jicama take to grow?
From seed, five to nine months of warm weather. Dig before the first killing frost; small roots are still good to eat.
Can I grow jicama in the North?
Usually not. The frost-free season is too short for roots to form. In the Mid-Atlantic and similar areas, sow as soon as the soil is warm in late spring and expect small roots.
How do I store jicama?
Keep whole, unblemished roots in the refrigerator, where they store for a long time. Do not keep them for excessive periods, as the starch slowly turns to sugar.
Sources we checked: UF/IFAS Gardening Solutions: Jicama; Texas A&M AgriLife Extension: Jicima (Yam Bean, Mexican Turnip), Specialty Crops of Texas.
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