25+ Jicama Thai Seeds

Jicama Thai Seeds (Pachyrhizus erosus) produce vigorous tropical vines and large, rounded tuberous roots with tan to light brown skin and crisp, juicy white flesh. Also known as Thai Yam Bean, True Jicama, or Man Kaeo, this open-pollinated Asian variety generally produces larger roots than standard Mexican jicama. In warm climates, roots may reach approximately 5–6 inches wide and weigh up to 5 pounds. Their mildly sweet, refreshing flavor and water-chestnut-like crunch make them excellent for fresh snacks, salads, slaws, spring rolls, stir-fries, and pickled dishes.

Planting Season

Best planted in: Late Spring & Early Summer (Long-Season, Warm-Season Crop)

Plant outdoors only after all danger of frost has passed and the soil has warmed to at least 70°F (21°C). Jicama requires approximately five months or more of consistently warm, frost-free weather to form mature roots. In cooler climates, start seeds indoors 12–14 weeks before the final expected frost.

How to Grow Jicama Thai Seeds

Soak seeds in warm water overnight before planting to soften the seed coat and encourage faster germination.

Start seeds indoors in individual pots in short-season climates. Direct sow outdoors only in tropical, subtropical, or very warm southern regions with a long growing season.

Choose a location receiving at least 6–8 hours of direct sunlight each day.

Grow in deep, loose, fertile, sandy-loam soil with excellent drainage. Remove stones and compacted soil that could restrict or deform the developing roots.

Sow seeds approximately 1 inch deep.

Plant one seed per pot indoors or sow seeds outdoors approximately 8–12 inches apart.

Space rows approximately 2–3 feet apart.

Keep the soil evenly moist but never waterlogged during germination.

Maintain soil temperatures between 70–85°F (21–29°C) for optimal germination.

Seeds typically germinate within approximately 10–21 days.

Transplant seedlings outdoors after frost danger has passed and nighttime temperatures remain consistently warm.

Handle seedlings carefully during transplanting to avoid disturbing their developing roots.

Provide a sturdy trellis, fence, or other support for the vigorous climbing vines.

How to Care for Jicama Thai Plants

Water deeply and consistently throughout the growing season. Keep the soil moderately moist, especially while the tuberous roots are enlarging, but never allow the planting area to remain soggy.

Apply compost or well-rotted organic matter before planting to improve soil structure and fertility.

Feed lightly with a balanced fertilizer or a formula containing less nitrogen and more potassium. Excessive nitrogen can encourage vigorous vine growth while limiting root development.

Mulch around the plants to conserve moisture, suppress weeds, and maintain warm, even soil conditions.

Train vines onto a strong trellis or prune them to a manageable length of approximately 3–5 feet if garden space is limited.

Remove flowers as they appear unless seeds are being produced. Early flower removal redirects the plant’s energy into developing larger, thicker roots.

Avoid damaging or deeply cultivating around the base of the plants because the edible roots develop underground.

Harvest when the roots have reached a useful size, usually around 150 days after planting. Dig carefully before the first frost, as cold temperatures can damage this tropical crop.

Smaller, younger roots generally have the sweetest flavor and most tender texture. Older, oversized roots may become tougher and more fibrous.

Peel away the brown outer skin before eating and use only the underground tuberous root. Do not eat the leaves, stems, flowers, seed pods, or seeds because these parts are poisonous.

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