How to Grow Jicama from Seed – To grow jicama from seed, you can either plant the seeds directly in the soil or begin them indoors in containers. Prior to either planting option, soak jicama seeds in water overnight. When growing jicama in the soil, sow the seeds approximately half an inch deep in rows spaced approximately one foot apart, leaving at least eight inches between each seed.
Sow at least two jicama seeds in a 4-inch container containing a potting mix intended for seedlings, after soaking the seeds overnight. Place them in a greenhouse, under a grow light, or on a warm windowsill. Start seeds indoors 8 to 10 weeks before the last frost date, or earlier if your region has a short growing season due to long winters.
Once germination is complete, remove all but the strongest seedling from each container.
How long does it take for jicama to grow?
Growing Information for Jicama Growing Information on Jicama Frances Michaels. Botanical Name: Pachyrrhizus erosus Jicama (pronounced he’-cama) is also known as climbing yam bean; Mexican potato; Mexican Water Chestnut; Mexican turnip; cay c u (Vietnam); seng kuang (Malay); di gwa (Chinese); kuzuimo (Japan); sinkamas (Filipino); man kaeo (Thai); and sankalu (Swahili) (Hindi).
Family of plants: Fabaceae Plant Description South American jicama is a vigorous, subtropical and tropical, climbing legume plant. It has beautiful, large, blue pea flowers. Unfortunately, the flowers should typically be removed because the bean pods and seeds are poisonous; they also sap the plant’s vitality and significantly reduce the tuber yield.
Allow one plant to go to seed for next year’s harvest. Although this plant is a perennial herbaceous plant, it is typically grown as an annual because the perennial tuber is also harvested. Jicama can be grown from either tubers or seeds. In cold climates, the plants die back during the winter, but the tubers sprout again in the spring.
Under the soil’s surface, the jicama root produces up to five large, turnip-sized swellings per plant. How tall a plant is: Even though this vine can reach a height of 2 to 6 meters, it is typically pruned to a height of 1 to 1.5 meters, as removing the flowers can double the root yield. It is grown in fields and pruned with a machete in Mexico.
Sow Jicama is frost-sensitive and requires nine months of frost-free weather for a good harvest of large tubers or for commercial cultivation. It is worthwhile to cultivate in cooler regions with at least five months of frost-free weather because it will still produce tubers, albeit smaller ones.
Warm Temperate Regions: In regions with at least five months of frost-free weather, plant seeds eight to ten weeks before the last spring frost. Jicama requires a warm soil to germinate, so bottom heat is required. Use either the top of a hot water system or a heat propagator located at the bottom. The containers must be stored in a warm environment.
It cannot be grown in regions with a short growing season unless it is grown in a greenhouse. Once the soil has warmed in spring, sow the seed in subtropical regions. Sow throughout the year in the tropics. Planting Details Seed Preparation: Soak the seed overnight in warm water to soften the seed coat and accelerate germination.
Plant the seed 5 centimeters deep. Plants should be spaced 20 to 25 cm apart in rows 60 to 90 cm apart. Position: Full sun. Jicama prefers a rich, moist, sandy loam soil with excellent drainage and a high potassium content. Small tubers can be harvested after four months, while it takes nine months for large tubers to mature.
The seed pods and seeds are poisonous and hazardous to consume. The pods contain rotenone, a poisonous organic insecticide that is frequently used. The crisp, sweet, and juicy tubers are consumed raw or lightly cooked. To prepare, remove the brown exterior skin.
- The raw tubers have a flavor resembling a cross between a water chestnut and an apple and do not change color when sliced.
- It is an excellent salad addition and crudité.
- It is also used in stir-fry as a substitute for water chestnuts.
- It is thinly sliced and seasoned with salt, lemon juice, and hot sauce in Mexico.
As a food, jicama is low in calories; one cup of cubed root contains only 45 calories. New Crop Possibilities: As a new crop, jicama has potential for growers of small crops in warmer regions. We recommend that you present your harvest to a local restaurateur along with some prepared samples and an explanation of how it can be used.
Restaurants with a desire to provide fresh ingredients and a willingness to experiment will be at the forefront of this crop’s demand. By selling directly to the consumer, you will receive a higher return. Always offering free taste samples at local produce markets is a surefire way to increase sales.
Available as seed: Growing Information on Jicama
Once germination is complete, remove all but the strongest seedling from each container.
What season is jicama harvested?
Sun, Water, Soil – As a tropical plant, jicama requires a great deal of sunlight. It has an extremely long growing season (150+ days), so choose a location where the plants can grow undisturbed throughout the entire summer. Jicama grows best in well-drained sandy loam soil.
- Due to the high clay content of my soil, I cultivate my plants in raised beds with copious amounts of homemade compost and worm castings.
- They also require additional potassium in the soil.
- You can apply a high-potassium organic fertilizer, or – believe it or not – bury a piece of banana peel with the seedling.
One plant per 7-gallon container is a good rule of thumb for container-grown jicama. Smart Pots are durable, made in the United States, and will not overheat like plastic pots. Remember to water frequently if you’re growing in a pot or container, so the soil doesn’t dry out.
Jicama can be consumed raw or cooked and is utilized in a variety of dishes. After removing the brownish, tough peel, the white flesh can be sliced or cubed. Here are some dietary options for jicama: Add it to a salad of vegetables for added crunch.
Can jicama be grown from store-bought seeds?
Propagation – Jicama can only be grown from seeds. Even though it has tubers, they are not used to produce new plants like potato tubers are. Once you have jicama seeds, soak them in warm water overnight to improve germination rates. Even then, jicama seeds can take up to 20 days to germinate.
- The optimal planting temperature for jicama is between 70 and 85 degrees Fahrenheit.
- You can start seeds indoors eight to ten weeks prior to the last frost date.
- Utilize a heat mat and a grow light during this period to ensure adequate germination and growth of the seeds.
- When directly sowing or transplanting jicama seedlings outdoors, space plants 10 inches apart and maintain a minimum distance of 4 feet between rows.
When direct sowing, seeds should be planted one inch deep and six inches apart. After the seeds have germinated, thin plants to 10 to 12 inches apart.
