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Pachyrhizus erosus – Jicama (seed)


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Pachyrhizus erosus is a vine native to Mexico, where the tuber is used as a food source. The tuber can reach weights of around 20kg, but in the home garden it is much less. Also known as Yam Bean.

The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes (from Wikipedia).

In contrast to the tuber, the remainder of the jicama plant is very poisonous; the seeds, stems, leaves, and seed pods contain the toxin rotenone, which is used to poison insects and fish. Commercially rotenone is found in Derris Dust, which is used as an organic pesticide.

Care and Cultivation of Pachyrhizus erosus

Jicama seed should be covered with water and left to soak overnight before planting in a well drained potting mix in full to part sun. Seed can also be planted directly into the garden and simply watered in. Germination takes place in 3-21 days.

Likes a full sun position in well drained sandy soil. Needs little water from an early age due to large underground storage tuber. Vine dies off over winter in most areas, the tuber can be harvested at this time.

10 seeds per packet


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