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What is Jicama? This week we thought we would introduce you to one of our less known vegetables - Jicama. 
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jicama harvest

What is Jicama?

This week we thought  we would introduce you to one of our less known vegetables - Jicama




Before you start reading this out loud to your family or friends:  Jicama is pronounced:



Jicama is grown for its edible tuberous root.  It is a leguminous tropical vine originally native to Central America and Mexico.  Spanish explorers introduced it to Asia and the Pacific Islands and it was a popular ship staple because it was thirst-quenching, stored well, and could be eaten raw.   Some colloquial names for jicama are the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato.

Here is what one of our customers, John, had to say about growing Jicama this past year.  He also sent us some photos - thanks, John! 

"In mid September we were scheduled to go to Vancouver for seven weeks but I was also hoping to try growing jicama from seed. According to my reading they required three to four months of growing before there was any chance of anything useful.

I put three seeds into a planting pot filled with seed raising mix, put the pot into an opaque supermarket bag and poured very warm water over the seeds. Then I ballooned the bag, tied its neck and put the parcel on a sunny shelf under the house’s eaves.

No I didn’t fully forget the seeds while in Vancouver, I actually decided that I had wasted my time. On returning home, early November I started preparing some more pots for another attempt at germinating jicama seeds and then thought maybe I should check my first attempt. There were three seedlings looking for something to grow onto! Two were transferred into their own pots while I forked out most of my magnificent oxalis plants.


About a week later the jicama were planted out in a small hollow for each plant.  Over the months they have grown until they outgrew their allotted two metres of stake.  On the 28th of March the first plant was dug. There was a tuber under the plant! Unfortunately the root was split, probably the late February rain. This had let the slugs in.

The next two plants will be dug soon. Next time I’ll try germinating the seeds early winter and planting the seedlings out earlier.  The family all agree that the inner root tastes like the outer skin of a green pea pod. We’ll soon see how it tastes in a stir-fry."


In the kitchen:

Jicama tubers require no cooking and they retain their raw texture even when they are heated.  They can be served raw in salads or with dips, or cooked alone or with other veges in stir-fries.  The skin is typically peeled before eating raw. Raw jicama tastes similar to a pear or apple and its applelike crispness adds a delicious crunch to salads. Because it does not discolour when exposed to the open air, raw jicama is often popular in vegetable platters. When jicama is used in cooking it tends to take on the flavours of the ingredients with which it is being combined, and is therefore a nice complement to stir-fry dishes because it blends well with many vegetables and seasonings.

Jicama is a very versatile vegetable that contains a high amount of vitamin C, is low in sodium, and has no fat. One adult serving of jicama, which is equal to approximately 1 cup of cubed jicama or 120 grams, contains only 45 calories.

Jicama Citrus Salad


If you would like to try this Jicama Citrus Salad, here is the recipe:

First, grow your jicama....

....then you will need the following list of ingredients:

  • 1 medium jicama
  • 2 cups of finely cut coleslaw - shredded cabbage, red cabbage, carrot etc
  • 1 small can of mandarin segments, drained, (reserve 1/4 cup of the juice)
  • 1/4 cup mayonnaise
  • 3 tablespoons cider vinegar
  • a tiny pinch of each of paprika and chilli powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • freshly chopped coriander

To assemble the salad:

  1. Use a grater to shred 2 cups of jicama into a large bowl. Add coleslaw and mandarin segments and set aside.
  2. To make the dressing, whisk together reserved Mandarin juice, mayonnaise, vinegar, paprika, chilli powder, salt, and pepper in a small bowl.
  3. Pour this dressing over the jicama mixture. Toss to mix thoroughly. Top with the chopped coriander leaves.

(Just a warning note:  The tuber is the ONLY part of the plant that is edible - the seeds contain the poison rotenone and the rest of the plant is also mildly toxic.  You can find info on how to compost jicama here.)

If we have piqued your interest and you would like to try growing jicama, here is some info:


  • Sow seeds indoors (soaking seeds overnight in warm water can assist germination) from late winter through spring.
  • Set the plants out into the garden in as sunny and warm a position as possible (eg against a block wall), in late spring and early summer. 
  • The longer the hot growing season, the larger the root.
  • Frequent watering is required when rapid growth begins.
  • Harvest when the foliage begins to die down.

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Lyn Freeman says ...
I love growing unusual vegies/herbs....I am definitely going to try jicama...sounds great...thanx for that.
Alex W says ...
I ate jicama as a young adult when we lived in California. I've been craving some and was thrilled when I saw Kings had some. I've planted a couple (not much garden space), one survived the snails & is still growing, not yet at the harvest stage yet. I can't wait to have some fresh jicama! Thank you for carrying this seed for us.
Laurence says ...
We all had jicama (yam beans) when we were young and growing up in Singapore. It's the tatste and texture that we missed after moving to NZ. I'm so glad that you are acrrying this. We can't wait to order and start planting them.
alyn says ...
Jicama or singkamas is a popular summer food crop in the Philippines. Freshly harvested, juicy, crunchy and sweetish, they are eaten as snacks, like cucumber. The larger ones store long and used in stir fries. I like them in vege spring rolls as they make it crunchy.
Michelle says ...
I've just ordered these seeds, is it too late to plant them? Also how big does the plant grow?
Paul says ...
I have been cultivating Jicama for a number years in Oz. However, the tubers that I harvested are not really rounded but developed in odd shapes with numerous ridges. This makes it difficult to peel resulting in wastage. I have seen in most cases, the tubers are well-formed/roundish with limited ridges. I have tried to improve the structure of the soil I plant the seeds in by creating a more friable soil but to no avail. Could the problem be due to the variety that I cultivate? Are there a variety that gives a more smoother and roundish shape without the ridges. Could you kindly advise? Thanks. Regards.

Email: [email protected]

Kings Seeds says: Yes this may be a different variety to ours. The ridges could also be due to your soil being too dry, so the tuber dries out too much.
Marlyn says ...
I love the raw tubers as snacks and the cooked green young fruit mix with other beans.

Oh dear!

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