Pachyrhizus erosus Seeds | Jicama

Jicama seeds (Pachyrhizus erosus)

LATIN NAME: Pachyrhizus erosus

COMMON NAME: Jicama, Mexican Yam Bean

Plant Profile

Pachyrhizus erosus, better known as Jicama, is a fast-growing, climbing, annual in the pea family (Fabaceae), native to warm regions of the central America and the Mexico, while it has been cultivated for its edible tubers for thousands of years. For the gardener, the sum of these traits is a plant that is easy to live with.

Science & Biotechnology

Within the pea family, Pachyrhizus erosus is of continuing interest to researchers working on plant diversity, seed biology and the selection of improved garden forms. Jicama has a real and distinguished place in research. Gardeners benefit directly from its long cultivation: what the plant will do in a garden is well understood.

Uses & Benefits

Jicama brings genuine presence to the garden and earns its keep across the growing season. Its flowers feed bees and other pollinators, and its nitrogen-fixing roots improve soil, while its large, crisp, sweet tubers are a popular vegetable in warm regions. To raise jicama, sow seeds in pots of moist, open soil in a warm, sunny place, keep them gently watered, and grow little vines on in the warmth. Mature plants need little attention in a well-chosen position.

Jicama’s crisp, sweet root is a vitamin-C-rich salad staple of Latin America; only the root is edible, since the seeds contain rotenone and are toxic.

Growing from Seed

Jicama grows readily from seed. Sow on the surface of a gritty, well-drained mix, cover lightly with fine compost, and maintain gentle, even moisture in a sunny position. Grow the youngsters on steadily in pots until well rooted, then move them to their final positions.

Our Take

It forms a fast-growing, climbing, annual, which makes spacing and siting straightforward. Given the right start, Jicama, Mexican Yam Bean is a long-term garden companion. Sun, free drainage and a patient first year are all it really requires.

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