Jicama (Pachyrhizus erosus)
Care, watering, light and tips for Jicama on Floravia.
Quick facts
- Family: Fabaceae
- Difficulty: Moderate care
- Watering: every 3 days
- Light: Full sun
- Temperature: 5–35 °C
- Toxicity: Toxic to pets
About Jicama
Pachyrhizus erosus, commonly known as Jicama or Mexican Yam Bean, is a climbing leguminous plant prized for its edible, crisp tuberous roots. It produces trilobed leaves and purple or white flowers, making it ideal for tropical gardens or as an ornamental foliage plant in warm climates. Its tubers, with their thin skin and white flesh, are delicious raw in salads or cooked in various dishes.
Native range
Mexico and Central America
Care tips
It requires full sun for optimal tuber development and well-drained soil rich in organic matter. Watering should be regular, keeping the substrate moist but not waterlogged, especially during tuber growth. A common mistake is not providing enough space for its climbing habit; ensure it has adequate support. To encourage large tubers, it's recommended to prune young flowers and pods.
How to save a dying Jicama
- Warning signs
- Yellowing or wilting leaves, severe stunted growth, small or soft tubers.
- First aid
- Check drainage and soil moisture. Ensure full sun and water moderately if dry.
- What kills it
- Overwatering causing tuber rot; lack of direct sun and low temperatures.
- Can it be saved?
- Yes, if you act quickly. Good drainage and sun are key for recovery.