Jicama is a versatile and nutritious vegetable popular in various cuisines worldwide, particularly in Latin America and Southeast Asia. Thriving in tropical and subtropical climates with temperatures ranging between 77 and 95 degrees Fahrenheit, jicama is sensitive to cold temperatures and requires protection to prevent damage. It prefers well-drained, sandy or loamy soils with a slightly acidic to neutral pH, emphasizing the importance of good drainage to prevent root rot. Plant seeds or tubers 1 to 2 inches deep, spacing them 12 to 18 inches apart, with rows set 2–3 feet apart. Planting is typically done during the warm season, necessitating regular watering for consistent soil moisture, especially during dry spells.
Conditions and requirements
To avoid water-logged conditions, it is crucial to strike a balance in watering. Applying balanced fertilizer or compost provides essential nutrients, and additional nitrogen may be necessary for optimal growth. Given jicama’s climbing nature, providing a trellis or support structure keeps plants off the ground, reducing the risk of diseases. Jicama roots are typically ready for harvest within 6 to 9 months, depending on growing conditions and cultivars. Harvest when the vines begin to die back and the roots reach a desirable size, taking care to avoid damaging them during the extraction process. Properly stored in a cool, dry place with good ventilation, jicama can last for several weeks to a few months.
