Jicama Seeds for Planting – Heirloom Mexican Turnip (2Pack) | Pachyrhizus Erosus, Yam Bean Root Vegetable – Drought-Tolerant Warm-Season Vine –($12.99Value)

Description

TROPICAL ROOT VEGETABLE – Jicama seeds (Pachyrhizus erosus), a traditional Mexican turnip or yam bean with crisp, sweet crunchy flesh enjoyed raw or cooked in salads, slaws, or stir-fries HEAT-LOVING, DROUGHT-RESISTANT VINES – Jicama is a long-season summer food crop that thrives in warm soil and full sun; start seeds indoors early and provide a trellis for vining plants that can grow 15–20 feet long GERMINATION TIPS FOR SUCCESS – Soak jicama seeds overnight, plant in soil above 80°F, and maintain steady warmth; slow sprouting is normal as tropical plants need consistent heat and patience for growing TRUE MEXICAN VARIETY – These jicama seeds grow into large vines producing large, round tubers with mild nutty sweetness; yielding up to 50 lbs per plant when grown in ideal warm conditions and harvested after vines yellow FAMILY OWNED USA SMALL BUSINESS – Heirloom non-GMO seeds from Survival Garden Seeds, a trusted American brand; always open-pollinated, untreated, and quality tested for garden success

Grow true Jicama (Pachyrhizus erosus) with heirloom jicama seeds for planting. Also known as Mexican turnip or yam bean, this unusual root vegetable is prized for its crunchy, juicy texture and lightly sweet nutty flavor. Native to Central America, jicama has long been enjoyed in Latin cuisine, sliced with lime and chili, or added to salads, salsas, and stir-fries.

Jicama is a warm-season vine that thrives in full sun and fertile, well-drained soil. This tropical nitrogen fixing tuber needs sustained warmth—soil temperatures of 80–90°F are ideal for germination. Soak seeds overnight and start indoors six to eight weeks before transplanting, or direct sow only after the soil is thoroughly warm. Because jicama seeds germinate slowly, patience and steady heat are key to success. Gardeners in cooler zones should use a heat mat or greenhouse to mimic tropical conditions.

Expect vigorous drought tolerant vines that can reach up to 20 feet and benefit from strong trellising or fencing. Each mature plant can produce multiple large tubers weighing several pounds each—sometimes 25 to 50 pounds per plant under ideal conditions. Harvest roots when vines begin to yellow late in the season for best flavor and texture. The edible roots store well for weeks in a cool, dry location.

Jicama’s white flesh stays crisp when raw and turns slightly sweet when cooked. Use it fresh in fruit cups, tacos, or ceviche, or roast it with olive oil and honey for a hearty side dish. A healthy low-calorie vegetable rich in fiber and vitamin C, jicama is a staple for nutritious home-grown cooking and sustainable living.

Survival Garden Seeds provides heirloom, open-pollinated, non-GMO seed that is untreated and carefully tested for germination. Each packet includes detailed planting and seed-saving instructions so gardeners—from beginners to experienced growers—can raise authentic Mexican jicama for self-sufficient gardening.