Botanical Name: Pachyrhizus erosus
Common Names: Jicama, Mexican Yam Bean, Mexican Turnip, Mexican Potato, Singkamas
Short Description:
Pachyrhizus erosus, commonly known as jicama or Mexican yam bean, is a fast-growing tropical climbing vine belonging to the legume family (Fabaceae). It is cultivated for its large, rounded underground tubers, which have crisp, juicy, white flesh and a mildly sweet flavour. The plant produces attractive green foliage, climbing stems, and elongated seed pods. The tubers are commonly eaten raw in salads or used in various cooked dishes.
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5 Seed Germination Tips
Soak seeds: Soak seeds in warm water for 8–12 hours before sowing.
Prepare soil: Use loose, fertile, well-draining soil.
Sow seeds: Plant seeds approximately 2–3 cm deep.
Provide warmth: Maintain temperatures around 25–30°C for good germination.
Maintain moisture: Keep the soil evenly moist but not waterlogged. Germination usually occurs within 1–3 weeks under favourable conditions.
Growing note: Jicama is a warm-season crop. Removing flowers early may help direct more of the plant's energy toward tuber development.
