Jicama

1 product

Grow a refreshing crunch for your kitchen with Thai Jicama seeds from David's Garden Seeds®. Also known as yam bean or Man Kaeo, this heirloom produces tan-skinned underground tubers with crisp, pale flesh and a mild sweetness. It is a distinctive choice for gardeners who can provide a long, warm growing season and room for vigorous climbing vines.

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

Why Grow Thai Jicama?

Crisp texture: Peeled tuber flesh adds a refreshing bite to slaws, salads and vegetable platters.
Mild sweetness: Pair the harvested flesh with lime, chili, ginger or fresh herbs.
A different garden harvest: Train the climbing vines on sturdy support while the edible tuber develops below ground.
Heirloom seed: Explore a traditional warm-season crop without assuming a guaranteed tuber size or yield.

Planting Tips for Success

Plan for warmth: Plant after frost danger has passed and the soil has warmed. Thai jicama needs a long frost-free season; the product listing gives approximately 150–180 days, with development affected by climate, planting date and day length.
Choose the site: Provide full sun and deep, loose, well-drained soil so the tuber has room to expand. Avoid compacted or waterlogged ground.
Sow and space: Follow packet directions. The current variety listing recommends sowing about 1 inch deep, with plants approximately 12 inches apart and rows 3–4 feet apart.
Install support early: Use a strong trellis before vines become large. Allow ample growing space and keep climbing growth from overwhelming neighboring plants.
Water consistently: Maintain even moisture during establishment and tuber development without saturating the roots.
Feed thoughtfully: Follow soil-test recommendations or fertilizer-label directions. Excess nitrogen can favor leafy growth over the underground harvest.
Harvest before frost: Check tuber development late in the growing season and dig carefully to avoid damage. Flowers alone do not indicate harvest readiness. Short growing seasons may limit tuber development.

Enjoy Your Harvested Jicama

Fresh sticks: Scrub the harvested tuber, remove the skin and fibrous layer completely, then slice the white flesh into sticks for a dip or lime-seasoned snack.
Slaws and salads: Cut peeled flesh into matchsticks and toss with cucumber, peppers or citrus dressing.
Quick cooking: Add thinly sliced peeled flesh near the end of a stir-fry to retain its crunch.
Roasted or simmered: Try peeled pieces in cooked dishes, remembering that jicama retains more crunch than potato.

These are seeds for planting, not edible spice or snack seeds. Kitchen suggestions apply only to the harvested, peeled underground tuber.

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.

Before You Plant

Review the individual product listing and packet for current germination testing and variety-specific instructions. Base planting plans on your local frost dates and growing-season length, not hardiness zone alone. Tuber size, yield and maturity vary with conditions. Store unused seeds clearly labeled in a cool, dry place away from food and animals.