Jicama

Pacchyrhizus erosus

Jicama

A vine native to Mexico and grown for it edible tuberous roots that are also called yam beans. Jicama looks similar to a turnip and can be used as an alternative to water chestnuts. The creamy white flesh resembles raw potato or pear. The plants die back in winter in cool climates but the tubers will shoot again in spring. The root of jicama develops swellings the size of a large turnip, (up to 5 per plant) under the surface of the ground. The flavour is sweet and starchy like apple or green beans, they are usually eaten raw with a dusting of salt and chilli powder and a squeeze of lemon or lime. Warning The rest of this plant is poisonous, leave and seeds contain a toxin.
Other Names: bengkuang, Yam Bean, Chinese potato, Chinese turnip, Mexican potato

$14.90 ($14.75-$14.90 choose a size)

Specifications of Jicama

Preferred Climate SubtropicalLearn About Climate Zones

Grown From RhizomeLearn About Propagation Methods

Max Height (when in the ground with good conditions) 2-5m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Sometimes

Amount of leaves in Winter? Some Leaves (Partly Deciduous)

Quarantine Restrictions to these Areas WA

Fruiting/Harvest Months July, August, September

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Jicama Reviews & Tips

Star Rating

Grace Lim
6y ago

Bundaberg, QLD, Australia

Jicama, Yam Bean

It is good to add to a salad, crunchy and sweet. Buy a packet of seeds from the asian grocery shop and plant them, grows nicely in QLD. A vital ingredient in malaysian spring roll.

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