Hydroponic Jicama: Growing Mexican Yam Bean

Jicama, the crispy Mexican yam bean, offers a refreshing crunch and mild sweetness that has made it a favorite in salads and slaws worldwide. Growing jicama hydroponically allows cultivation in regions where the long, warm growing season would otherwise be impossible.

Why Grow Jicama Hydroponically

Jicama requires 150-180 frost-free days to mature, limiting its cultivation to tropical and subtropical regions. Hydroponic systems with climate control extend jicama growing to any location, making this delicious root accessible to northern gardeners.

The controlled environment also prevents the tuber cracking that occurs from irregular watering in field cultivation. Consistent hydroponic moisture produces smooth, unblemished roots.

Setting Up Your Jicama System

Jicama is a vigorous vine that requires substantial support. Install sturdy trellising capable of supporting 20+ feet of vine growth. The plants produce attractive blue or white flowers that can be ornamental as well as productive.

Dutch bucket systems work best for jicama. The expanded clay media supports the developing tuber while the buckets provide adequate root space. Plan for 5-gallon minimum container size per plant.

Temperature Requirements

Maintain temperatures between 75-85°F for optimal growth. Jicama is frost-sensitive and stops growing below 60°F. Warm root zone temperatures (70-78°F) are essential for tuber development.

Vine and Flower Management

Remove all flowers as they appear to direct energy into tuber development. Jicama seeds are toxic, so flower removal also eliminates any seed production risk. Pinch growing tips periodically to manage vine length.

The vines produce beautiful purple-blue flowers that attract pollinators. While tempting to leave for ornamental value, consistent removal significantly increases tuber size.

Nutrient Schedule

Begin with balanced nutrients at EC 1.5 mS/cm during vine development. After 60 days, shift to a bloom formula with increased phosphorus and potassium to promote tuber formation.

Reduce nitrogen in the final month to improve tuber texture and sweetness. Excess nitrogen produces large vines but undersized tubers.

Harvesting Your Jicama

Harvest jicama tubers when they reach 3-6 inches in diameter. Larger tubers become fibrous and lose their characteristic crunch. The skin should be thin and easily pierced with a fingernail.

Jicama stores well at room temperature for 1-2 weeks or refrigerated for up to 2 months. The tubers do not require curing before storage.

Culinary Applications

Jicama shines raw in salads, slaws, and fresh spring rolls. The crisp texture holds up well to slicing and julienning. It can also be stir-fried briefly while maintaining some crunch, or added to soups in the final minutes of cooking.