Planting Jicama
Jicama is a warm season vegetable in the Fabaceae family. Getting the timing right is the difference between a strong stand and a disappointing one, so the windows below are given relative to your own last spring frost and first fall frost rather than a generic calendar date. Look up your local frost dates and count back or forward from there.
Jicama is started indoors 6–8 weeks before your last spring frost date, giving seedlings a head start before they move outside.
Transplant young plants outdoors 2–3 weeks after your last frost, once the danger of frost has passed.
Jicama can be grown by starting indoors and transplanting. Starting indoors gives the longest, most controlled season, while direct sowing is simplest where the season is long enough.
Spacing and Planting Depth
Give Jicama room to mature. The figures below come from verified extension and seed-supplier data for typical varieties.
| Spacing in row | 12 inches |
|---|---|
| Row spacing | 24 inches |
| Plants per sq ft | 0.5 |
| Planting depth | 1 inches |
| Sun requirement | Full sun |
Days to Maturity
Jicama reaches maturity in 120–150 days from transplant.
Jicama is ready to harvest after about 135 days. Harvest before the first fall frost, which will end the plant's productive season.
Conditions and Care
As a warm-season vegetable, Jicama needs warm soil and settled weather to thrive, and is set back or killed by frost. It is frost tender, so wait until all danger of frost has passed before planting out and harvest before the first fall frost.
Jicama needs full sun — give it at least six hours of direct light a day for the best growth and flavor. Sow seed about 1 inch deep, then keep the soil evenly moist until seedlings establish.
Jicama belongs to the Fabaceae family; rotating where you grow members of this family each year helps limit the build-up of soil-borne pests and disease. Jicama is generally grown as a single planting each season rather than succession sown.
Growing Notes
Very long warm season required; only the root is edible.