Illustration of SPH - Dell - Nourish - Garden - Jicama


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Jicama is a root vegetable native to Latin America but has made its way to popularity in America due to its high fiber and water content. A bite of jicama gives hydration with the texture of a crunchier water chestnut. Culturally, jicama is used as a Day of the Dead festival element. It is usually consumed raw as a slaw or salsa but can also be roasted into “fries” or “chips”.

Nutritional Value

Fun fact: The seeds found in the flowers of the jicama plant are a toxic, natural insecticide; be sure to avoid them!

  • Fiber important for digestive health and keeps you feeling full
  • Vitamin C important for the immune system, healthy skin, and wound healing

How to Shop

Choose jicama with a thin, intact skin that has no visible damage or discoloration; it should be brown.

How to Grow

When: 8-10 weeks before the last spring frost Where: In an area with access to full sunlight and in warm soil that is rich, sandy, and high in Potassium.

How: Soak the seeds overnight then plant it 2 inches deep and 8-10 inches apart. Water consistently and never let the soil become dry.

Harvest: When they have reached your desired size, this can be anywhere from 6-9 mos. after sowing.

How to Store

Jicama can be stored like potatoes in a cool, dry area for up to 4 months or in a refrigerator crisper for 2-3 weeks.