Maca
Maca
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Maca

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Lepidium peruvianum

Maca is alternatively known as Peruvian Ginseng, and is native to the mountain regions of Peru.  It prefers to grow in cool, well drained (dry) soil in full sun.  Andean people have cultivated maca for more than 2,000 years, and primitive cultivars of Maca have been found in archaeological sites dating as far back as 1600 B.C.

Maca is grown for the highly medicinal radish-like root which is pear shaped, up to 8 cm/3 inches in diameter and can be off-white, yellow, red, purple or black in colour.  It is a matting perennial plant, with off-white flowers flourishing in early Spring.  Frost and drought resistant.

The tuberous roots have a tangy taste and an aroma similar to butterscotch.  The tuber is consumed fresh or dried. The fresh roots are considered a treat and are baked or roasted in ashes much like sweet potatoes. The dried roots are stored and later boiled in water or milk to make a porridge (the dried roots can be stored for up to seven years).

In Peruvian herbal medicine, Maca is also used as an immuno-stimulant, for anaemia, tuberculosis, menstrual disorders, menopause symptoms, stomach cancer, sterility and other reproductive and sexual disorders as well as to enhance memory and energy.

Sow seed approx. 1mm deep, in Autumn, full sun, well drained soil.  Harvest in 7 - 9 months before Summer months.

10 seeds per packet