planting jicama seeds Thai Jicama – UJAMAA SEEDS

planting jicama seeds Thai Jicama – UJAMAA SEEDSPachyrhizus erosus Seeds per pack ~ 30 Germination: 65% (Nov 2025) Packed for 2026 Thai jicama, scientifically known as Pachyrhizus erosus, is a tropical root vegetable that is commonly grown and consumed in Thailand and other Southeast Asian countries. It is sometimes referred to as "man kaeo" or "man kaeo wang" in Thai. Thai jicama is a large, round, and somewhat bulbous root vegetable. Its exterior skin is typically brown and rough, often covered

Pachyrhizus erosus 

Seeds per pack ~ 30

Germination: 65% (Nov 2025) Packed for 2026

Thai jicama, scientifically known as Pachyrhizus erosus, is a tropical root vegetable that is commonly grown and consumed in Thailand and other Southeast Asian countries. It is sometimes referred to as "man kaeo" or "man kaeo wang" in Thai. Thai jicama is a large, round, and somewhat bulbous root vegetable. Its exterior skin is typically brown and rough, often covered in mud or dirt when harvested. It may also have irregular bumps and wrinkles on the surface.  

150 Days to maturity, Thai Jicama seeds yield larger tubers than Mexican Jicama. It has sweet and crisp light-colored flesh, and tan to light brown skin. This larger variety can reach up to 5 or 6 inches in width, and 5 pounds in weight in warmer climates, smaller in cooler areas. The roots develop fully after flowering.  

The flesh of Thai jicama is crisp, juicy, and slightly starchy. It has a white to off-white color and a crunchy texture when eaten raw. The texture is similar to that of a crisp apple or water chestnut. Thai jicama has a mild, sweet, and refreshing flavor. It is often described as having a slightly nutty and earthy undertone. The sweetness is subtle and pleasant, making it a versatile ingredient in various dishes.

PLEASE NOTE: Leaves and seed pods are poisonous.

Thai jicama is commonly used in Thai cuisine and other Southeast Asian dishes. It is often enjoyed raw, sliced into thin strips or cubes, and used in salads, spring rolls, and as a crunchy garnish for various dishes. It can also be pickled, stir-fried, or added to soups and stews. Thai jicama is a low-calorie vegetable that is high in dietary fiber, which can aid in digestion. It is a good source of vitamins and minerals, including vitamin C, potassium, and folate. It is also known for its water content, helping to keep you hydrated.

Store Thai jicama in a cool, dry place. It can be kept for several weeks if stored properly. Once cut, it should be stored in an airtight container in the refrigerator to maintain its freshness.  Overall, Thai jicama is a versatile and nutritious vegetable that adds a delightful crunch and mild sweetness to a wide range of dishes, particularly in Thai and Southeast Asian cuisine. It is valued for its refreshing taste and textural contrast in various culinary applications.