Harvest jicama after five to nine warm months. Lift the root before frost, then store it cool and dry — not in a cold refrigerator.
Wait five to nine warm months, then lift before frost
| Factor | Recommended | Avoid |
|---|---|---|
| When | Five to nine months from seed, as late as you can before frost | Do not leave the root in the ground through a freeze |
| Size | A firm, smooth root, often about three to six inches across | Do not wait for a grocery giant if frost is coming |
| Cue | Lift when the vine starts to yellow, or on the last warm week before frost | Do not wait for a hard freeze to tell you it is time |
| Store | Cool, dry air around 55 to 60°F | Do not refrigerate below about 50°F for weeks |
Dig jicama as late as you can before frost nips the vine, preferably around 150 days or more from transplant, so the root has time to size. [1] From seed, plan on five to nine warm months. [2] A smaller root before frost is better than a frozen one. If the vine is dying down, go ahead and dig.
How long does jicama take to harvest?
Plan on five to nine warm months from seed. Heat, day length, and how steadily you pinched flowers all change the final size.
When is jicama in season at the store?
That is a produce calendar, not your garden clock. In the bed, lift before frost once the root is firm.
Cut the vines, then fork the root without bruising it
- Cut the vines at the soil line. Throw the tops, leaves, pods, and seeds where people and animals will not eat them. [3]
- Stand a fork well out from the crown and loosen the soil all the way around.
- Lift the root. Do not scrape or cut the skin.
- Let the soil dry on the surface, then brush it off. Wash the root when you are ready to eat, not for storage.
- Store sound roots around 55 to 60°F. A cold refrigerator can injure them.
Eat only the peeled white flesh. Leaves, stems, flowers, pods, and seeds are poisonous. [4] Peel the brown skin; do not eat it.
How should I store harvested jicama?
Keep undamaged roots cool and dry, around 55 to 60°F. Do not park them in a cold refrigerator for weeks.
Wait until the root is firm, lift it before frost, and keep it cool and dry until you peel it.
FAQ
Can I eat jicama raw?
Yes, after you peel it. Do not eat the skin, the vine, the flowers, the pods, or the seeds.
Do I need a recipe to make jicama safe?
No. Peel the root and eat the white flesh. Throw out the rest of the plant.
Related guides
Recommended plants
References
- [1] Bonnie Plants -
https://bonnieplants.com/blogs/how-to-grow/growing-jicama - [2] UF/IFAS Gardening Solutions -
https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/jicama/ - [3] Urban Farmer -
https://www.ufseeds.com/pages/how-to-grow-jicama - [4] Gardening Know How -
https://www.gardeningknowhow.com/edible/vegetables/jicama/growing-jicamas.htm
This note is part of Pachyrhizus Guides.
More harvest timing notes by plant live in Harvesting Guides.
Updated: Reviewed by Bosquelle Editors