Francisco Manuel Blanco (O.S.A.) / Public domain
garden
Jicama
Calopogonium caeruleum
Overview
A tropical legume grown for its crisp, sweet, starchy root that is a staple of Mexican cuisine. Jicama's water-chestnut-like crunch and mild, slightly sweet flavor make it perfect for raw preparations — it stays crisp even when dressed or cooked. Only the root is edible; the seeds, leaves, and vines contain rotenone and are toxic.
Growing Conditions
LightShade
MoistureModerate
Hardiness Zones10 — 12
Height5m
Spread0.3m
Growth HabitVine
Pollinator Valuehigh
Companion Planting & Soil
Good Companions
Soil pH5.5 — 6.5
Soil TypeDeep, loose, sandy, well-drained soil
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Start Indoors | Feb — Mar | Start indoors 8-10 weeks early; needs 150+ frost-free days; annual vine |
| Cold (1-2) | Transplant | Jun — Jun | Transplant after all frost; marginal in cold zones — needs very long season |
| Cold (1-2) | Harvest | Sep — Oct | Harvest before first frost; tubers may be small in short seasons |
| Cool (3-4) | Start Indoors | Jan — Feb | Start indoors early; needs long warm season |
| Cool (3-4) | Transplant | May — Jun | Transplant after last frost; pinch flowers to direct energy to root |
| Cool (3-4) | Harvest | Sep — Oct | Dig before frost; ONLY eat tuber — all other plant parts are toxic |
| Moderate (5-7) | Start Indoors | Feb — Mar | Start indoors 8 weeks early; transplant after soil warms |
| Moderate (5-7) | Transplant | Apr — May | Transplant when soil is warm; needs 9 months ideally |
| Moderate (5-7) | Harvest | Oct — Nov | Harvest before hard frost; roots improve with longer season |
| Warm (8-9) | Direct Sow | Mar — Apr | Direct sow in spring; vine grows vigorously — provide support |
| Warm (8-9) | Harvest | Oct — Dec | Harvest in fall; crisp, sweet, juicy roots |
| Hot (10+) | Direct Sow | Feb — Mar | Direct sow in early spring; thrives in tropical heat |
| Hot (10+) | Harvest | Oct — Dec | Harvest in late fall for largest tubers |
Uses
Culinary
- Sliced raw with lime, chili, and salt
- Julienned in slaws and salads for crunch
- Added to stir-fries and spring rolls
Medicinal
- Rich in prebiotic inulin fiber for gut health
- Good source of vitamin C and potassium
- Low-calorie, hydrating snack
Other Uses
- Nitrogen-fixing legume vine
