Sandy loam soil with good drainage is the best choice to obtain smooth roots. Rows should be two to three feet apart with plants eight to 10 inches apart in the row. In the tropics, three to six months are required to develop marketable roots, depending on temperature at the growing location. The literature on jicama indicates that, for best root production, flowers should be removed at an early stage. It is stated that flower removal causes the root to expand in diameter.
Yields are in the range of five to seven tons per acre.
Culinary Uses Jicama is most commonly eaten in the fresh form. After peeling to remove the brown fibrous outer tissue, the crisp white fleshy portion can be sliced, diced, or cut into strips for use as a garnish, in salads, or with dips. It is frequently served as a snack sprinkled with lime or lemon juice and a dash of chili powder. Jicama remains crisp after boiling and serves as a textural substitute for water chestnuts. In the tropical production areas, the immature pods are sometimes cooked and eaten, but mature pods are said to be toxic.