Thai Jicama, also called yam bean or Man Kaeo, produces tan-skinned tubers with crisp, pale flesh and a mild sweetness. This heirloom is a rewarding choice for gardeners with a long, warm growing season and room for vigorous climbing vines. Peel the harvested tuber for crunchy salads, slaws, and fresh vegetable sticks, or add it to cooked dishes. The existing variety information describes tubers around 5–6 inches across, with size dependent on growing conditions. Packet contains 30 non-GMO heirloom seeds.

Food safety: Eat only the peeled underground tuber. Do not eat the planting seeds, seed pods, leaves, stems, or other above-ground parts. Keep seeds and plant material away from children, pets, and livestock.

Why Choose Thai Jicama?

• Crisp texture: Peeled tubers add a refreshing crunch to salads, slaws, and vegetable platters.
• Mild sweetness: The light flavor pairs well with lime, chili, ginger, and fresh herbs.
• Warm-season root crop: A distinctive harvest for gardeners able to provide months of frost-free growing conditions.
• Climbing growth: Vigorous vines can be trained on a strong support while the edible tuber develops below ground.
• Heirloom variety: Open-pollinated seed offers an option for experienced gardeners interested in traditional crops. Any seeds saved are for planting, never eating.

Planting Tips for Success

• Timing: Plant after frost danger has passed and soil has warmed to at least 65°F. Allow a long frost-free season; the existing listing gives approximately 150–180 days, but actual development varies with climate and day length.
• Sunlight: Choose full sun and a warm site sheltered from damaging winds.
• Soil: Prepare deep, loose, well-drained ground so the tuber has room to expand. Avoid compacted or waterlogged soil.
• Planting: Sow about 1 inch deep and space plants approximately 12 inches apart, with 3–4 feet between rows.
• Support: Install a sturdy trellis before vines become large. Growth can exceed 15 feet under favorable conditions.
• Watering: Maintain even moisture during establishment and tuber development without saturating the roots.
• Fertilizing: Follow soil-test recommendations or a fertilizer label. Avoid excessive nitrogen that encourages foliage at the expense of the harvest.
• Harvest: Check tuber development late in the season and harvest before frost. Dig carefully to avoid damage. Flowering alone does not establish that a tuber is ready.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh sticks: Wash the tuber, remove the skin completely, and slice the flesh into sticks. Serve with lime or a dip.
• Slaws and salads: Julienne peeled flesh and combine with vegetables, fruit, or a citrus dressing for crunch.
• Stir-fries: Add thinly sliced peeled tuber near the end of cooking to retain texture.
• Soups and stews: Add peeled cubes and simmer until they reach your preferred texture.
• Roasting: Toss peeled pieces with oil and seasoning and roast until lightly browned. Jicama retains more crunch than potato.

Order Thai Jicama Seeds Today

Grow crisp, mildly sweet tubers in your long-season garden.

Nutritional Information

General harvested-jicama reference retained from the existing listing, not a variety-specific analysis. Per 1 cup (130 grams) raw edible tuber, peeled. These values do not apply to planting seeds.

• Calories: Approximately 49.
• Total fat: 0.1 gram, 0% Daily Value.
• Sodium: 8 milligrams, 0% Daily Value.
• Total carbohydrate: 11.5 grams, 4% Daily Value.
• Dietary fiber: 6.4 grams, 23% Daily Value.
• Total sugars: 2.4 grams.
• Protein: 0.9 gram.
• Vitamin C: 26.3 milligrams, 29% Daily Value.
• Potassium: 195 milligrams, 4% Daily Value.
• Iron: 0.8 milligram, 4% Daily Value.

Values vary with serving size, growing conditions, and preparation. Percent Daily Value is based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Yield, tuber size, and harvest timing depend on soil, climate, planting date, and care. Specific sizes and yields are not guaranteed.
• Edible Portion: Only the peeled underground tuber is intended for eating. Seeds, pods, leaves, stems, and other above-ground plant parts must not be consumed.
• Seed Storage: Keep planting seeds clearly labeled in a cool, dry place away from food, children, and animals.
• Planting Zones: Thai jicama needs a long, warm, frost-free growing season. Use local growing-season length and climate guidance rather than hardiness zone alone. Short seasons can limit tuber development.

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Fresh Lime-Jicama Slaw

Use harvested jicama tuber flesh, not the planting seeds in this packet. Only the peeled underground tuber is edible. Serves 4–6. Prep: 20 minutes. Chill: 15 minutes. No cooking required.

Ingredients

• 3 cups peeled jicama cut into thin matchsticks
• 1 cup cucumber matchsticks
• 1 red bell pepper, stem, ribs, and seeds removed, thinly sliced
• ¼ cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ¼ teaspoon salt, or to taste
• ¼ teaspoon mild chili powder, optional

Directions

1. Wash hands and rinse all produce under running water. Scrub the jicama tuber, then remove its skin and any fibrous layer completely using a clean knife. Discard the peel. Cut the crisp white flesh into thin matchsticks.
2. Combine measured jicama, cucumber, red pepper, and cilantro in a large bowl.
3. Whisk lime juice, olive oil, salt, and optional chili powder in a small bowl.
4. Pour dressing over vegetables and toss well. Refrigerate for 15 minutes, toss again, and serve chilled.

Variation: Substitute chopped parsley for cilantro or add orange segments for a fruitier slaw.

Storage: Keep refrigerated in a covered container and use within 2–3 days for best texture. Refrigerate within 2 hours, or within 1 hour above 90°F.