Jicama Seeds - Thai

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How to Grow Thai Jicama

Sandy loamy well-drained soil. This is a long growing plant. Start in containers indoors 8-10 weeks before last frost in temparate climates. Plant in the garden after the last possible frost. Keep soil moist. Fertilize as needed. Optimum growing temperatures are in the 70s or warmer, this plant is not frost tolerant. Trim the flowers off as they appear, this will keep the vines shorter, and the roots bigger.

Harvesting Thai Jicama

Thai Jicama is fully harvestable at about 6 to 9 months after planting. After a minimum of six months, harvest by digging carefully around the base of each vine, and pull the root out. Trim the vine off the plant, and brush off the dirt.

The harvested jicama will vary in size, but generally will be 5 inches across, but can be bigger or smaller. Smaller roots are fine. Ensure to harvest before the first frost.

Culinary Tips

Jicama can be stir fried with other vegetables, roasted, or baked. They are delicious added raw to slaws or salads, or eaten chopped as an appetizer. One tasty idea is to bake them and serve as Jicama Fries! Wash and rinse, peel completely and remove anything that looks stringy. Slice thickly, then cut the slices into sticks. Season and bake!

Seeds Per Package:

• 4 g packet - Approximately 15 Seeds‬
• .25 oz - Approximately 35 Seeds
• 1 oz - Approximately 140 Seeds
• 4 oz - Approximately 560 Seeds
• 1 lb - Approximately 2,240 Seeds
• 5 lb - Approximately 11,200 Seeds