The jicama plant belongs to the genus Pachyrhizus and is a native of Central and South America. It has been a cultivated vegetable there and in southeast Asia for hundreds of years. The seeds, which range in color from pale to dark brown, have also been cultivated for their high content of rotenone, a toxin used as a pesticide, an insecticide, and a piscicide (fish killer). (Remember the 1950’s B-movie horror flick “Creature from the Black Lagoon”?) In fact, nearly all parts of the jicama plant - its bluish green vining foliage, beautiful bluish purple and white flowers, the subsequent lime green seed pods, and even the light brown peel of the tuber - are known to contain rotenone and should not be eaten. The only safely edible part is the white flesh of the tuber.

From seed to harvest, the length of maturity for jicama is 4-9 months. After transplanting seedlings 12 inches apart in well-drained loamy to sandy soil warmed to at least 70 degrees, the plant can be trained up a trellis and fed a low nitrogen, high phosphorus and potassium fertilizer monthly to keep it thriving. For the best root production, flowers should be removed at an early stage. As with nearly any root vegetable, it’s possible for the curious gardener to check on the size of the growing tubers by pulling soil away temporarily. They should be covered up though, to resume growth. Jicama tubers must be allowed to remain in the garden as long as possible, however, the plants will not tolerate frost. Record late season warmth has produced the largest and heaviest yields for commercially grown jicama.

So, why feature a vegetable whose digs (pun intended) are in the subtropics? Why tempt Minnesotans with a food item they can find only in a grocery store and not in their own backyard gardens? Wonder no more - jicama seeds can now be found locally and grown locally! Pachyrhizus erosus is a cultivar that produces a smaller root but has the shortest maturity of approximately 150 days. By starting seeds indoors 8 to 10 weeks before the last spring frost and continuing with the above growing instructions, it is possible to produce jicama tubers of your very own.

Photo Credits:

Photo 1, www.ourfood.nl (All Creative Commons)

Photo 2, Powo.science.kew.org (All Creative Commons)