The Growing Environment of the Jicama

Optimal Environment

• Jicama grows best in regions with a long, warm, growing season and short days. The edible, fleshy roots develop best in this weather. Only certain varieties grow in the United States except in the warmer areas of Florida. Tuber development is best with consistent nighttime temperature of 60 degrees Fahrenheit for five months. With shorter durations, the tubers grow weaker and smaller. If plants are started from small, whole roots instead of seed, it is possible to obtain mature roots in about three months in warm weather conditions.

Planting

• Jicama seeds are generally like other bean seeds with a somewhat square shape and brown color. The plants are propagated with seeds sown in a well-draining, sandy loam. Well-draining soil is important for growing smooth root. Sow seeds 8 to 10 inches apart in rows with 2 to 3 feet between rows. Fertilize the soil with 1,500 pounds of 6-6-12 fertilizer per acre. Removing the flowers at early growth stage encourages good root growth with wider diameter.

Use

• Jicama roots are consumed in the fresh, raw form in salads, with dip or as garnish. Removing the fibrous, brown, outer tissue reveals the crisp, white, inner portion. Boiled roots are a substitute for water chestnut. The vegetable retains its crisp texture even after boiling. The immature pods are also cooked and eaten. Mature pods are toxic.

Nutritional Value

• Jicama's nutritional value is equal to white potatoes but with fewer calories. The exact nutritional value in an edible, 100 g of portion consists of about 20 mg of vitamin C, 9 grams of carbohydrates, 1.4 grams of protein and 15 mg of calcium, as cited by the University of California Extension's "Specialty and Minor Crops Handbook".