Jicama (Pachyrhizus erosus) from Seed: warm vines, crisp roots, strict peel-only safety

Jicama (Pachyrhizus erosus) from Seed: warm vines, crisp roots, strict peel-only safety TL;DR Warm-season climbing legume grown for a crisp, juicy root. Sow after steady warmth, give a trellis, and let vines mature through the season. Tuber bulking is better with shorter day-lengths later in the run. Eat the peeled white root only. Seeds, pods, leaves, and peel are not for eating. Quick Definition Jicama is a twining bean relative grown not for pods but for its starchy, fresh-tasting storage root. Botanical name Pachyrhizus erosus. Many growers train it like pole beans, then harvest the swollen root before cold arrives. At-a-glance Facts What it is: Warm-season climbing legume grown for an edible storage root. Flavor: Crisp, mildly sweet, apple-meets-water-chestnut when peeled raw. Best moments: Full sun, deep soil, consistent moisture, long frost-free stretch. Grow basics: Sow 2–3 cm deep; trellis 1.8–2.4 m; thin to sturdy plants; harvest before frost. Pairs with: Tall nett