Jicama (Pachyrhizus erosus) is a root vegetable native to Mexico and Central America. Known for its crisp texture and mild sweetness, Jicama is eaten raw or cooked in salads, slaws, and snacks across Mexican and Southeast Asian cuisines. Jicama tubers are ready for harvest in 8 months if planted from seeds. Transplanted plants with small tubers may be harvested after three months. Well-drained soils rich in organic matter and warm weather may accelerate the harvest period. So plant Jicama in sunny locations.