Pachyrhizus

( pack - ee - RYE - zuss )

At-A-Glance Information

This genus of legume plants includes both herbs and subshrubs, all of which are native to the tropical and subtropical Americas. Plants in this genus are typically used as crops, harvested fore their edible underground tubers commonly referred to as Jicama or Mexican Turnip, which are used similarly to Potatoes. Grow Pachyrhizus in open areas of the garden as crops or cultivate them in containers. Take care when planting Jicama in the garden, as all above-ground plant parts are toxic to humans and pets if ingested.

Pachyrhizus Species and Varietals

The genus Pachurhizus is a member of the plant family Fabaceae, and includes five species. The plants in this genus are closely related to those in Phaseolus (Beans), Vigna (Cowpea) and Glycine (Soybean). The best growing zones for these plants varies somewhat depending on the species cultivated. For more information, see the species descriptions below. To find your zone, click here: Zone Map.

Pachyrhizus ahipa (Ahipa, Andean Yam Bean, Manioc Bean, Poroto Batata, Fríjol Chuncho, Achipa, Ajipa)
These plants are native to the Andean region, and are perennials that take an erect or vining form. Flowers are white or pale lavender, and foliage is green. The tuberous roots of these plants are grown as crops and consumed in a small area of their native range. Cultivars include 'Jicama de Agua' and 'Jicama de Leche', referring to the consistency of the tuber's juice. 150 to 180 days to maturity.

Pachyrhizus erosus (Jicama, Mexican Turnip, Mexican Potato, Saa Got, Chinese Potato, Sweet Turnip, Bang Kuang, Sengkuang, Chop Suey Bean, Singkamas, Jicama de Agua, Jicama de Leche, Yam Bean)
These plants produce tuberous roots that are commonly grown as a crop. Flowers can be blue or white, and are followed by pods that are similar to peas. Vines can reach up to 16 feet given adequate space, and roots can reach as much as 40 pounds, though they are commonly harvested before that. 120 to 150 days to maturity. This species is considered invasive in Hawai'i and Florida (United States).

Caring for Pachyrhizus

Jicama is typically grown from seed in the garden or indoors and then transplanted out when they reach an acceptable size. These plants thrive in warm weather (preferably between 70 and 90 degrees Fahrenheit), so choose a space in the garden that gets the highest temperatures. Make sure to plant out only after the last frost of the year has passed in springtime, and space plants 6 to 8 inches apart. If growing in bulk, space rows about a foot apart. Choose a planting location that gets full sun; ideally, Pachyrhizus plants like to get between 6 and 8 hours of sun each day to produce well. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. Once they are established, these plants are appreciative of consistently moist soils, though they will develop root rot issues if boggy conditions are allowed to develop. Reduce waterings later in the season just before harvesting to help tubers mature.

Fertilize yearly in early springtime with an application of 2 inches of compost around the planting area. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. These plants are not heavy feeders, and this should be sufficient to provide the necessary nutrients for the active growing season. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season, and remove all flowers to send more energy into the root system for higher yields. Keep vines to between 3 and 5 feet long. Pachyrhizus plants are technically perennials, but are most commonly treated as annuals, grown in the ground for a season and then harvested in the fall. The above-ground plant parts are composted at the end of the growing season, and new plants are grown from seed the next spring.

Harvesting Pachyrhizus
Take care when planting, pruning, and harvesting Jicama in the garden, as all above-ground plant parts are toxic to humans and pets if ingested. Pachyrhizus plants produce edible roots that are cultivated in many areas of the globe. The roots are mildly sweet (think of a cross between an apple, pear, and water chestnut) with nutty undertones, and absorb other flavors well. They are less starchy than Potatoes, and have a crisp, crunchy texture even when cooked. Roots are used in salads, slaws, and healthy wraps, and are also great snack foods when paired with dips like Hummus. Pachyrhizus roots are typically harvested in fall just before the first frost of the year. Above-ground foliage will begin to yellow and die back; this is a good indicator to harvest. To harvest Jicama, gently work your way in from the exterior of the plant with a garden fork or other tool, being careful to not damage the roots. Once they have been lifted out of the ground, brush off any dirt or debris. They can then be brought in and rinsed. Store Jicama whole, uncut, in a cool, dry place for up to two weeks. Once cut, Jicama should be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator, where it will stay fresh for up to one week. For longer storage, peel the Jicama root, cut it into cubes or spears, and then freeze it for up to 9 months.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Pachyrhizus, or Jicama, is best propagated by seed. To propagate your Jicama plants, follow the instructions below:

Propagating Pachyrhizus by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 2-6 weeks from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 65 and 72 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.

Pachyrhizus seeds are contained inside of bean pods present on plants after flowers have faded. Seeds, leaves, and pods contain toxic compounds and should not be consumed.

Pachyrhizus seeds are flat, square to round, and range in color from olive green to brown or red-brown.

Problems and Pests

Certain Pachyrhizus species are considered invasive in some regions; see the species descriptions above for more information. Check with local authorities before planting. Pachyrhizus, or Jicama, plants can be susceptible to developing issues with the following pests and diseases in the landscape: