Maca – known under the botanical name “Lepidium peruvianum Chacon” – belongs to the cruciferous family. Maca tubers can be eaten fresh or dried.
Lepidium peruvianum Chacon belongs to the cruciferous family. Maca root is related to cress, mustard, radish and rape. The Maca tuber grows at an altitude of 4,000 to 4,500 metres in the central Andes of Peru. The plant is exposed to extreme weather conditions such as intense sunshine, frost and strong winds.
Underground, Maca forms a tuber with a long main root and fine secondary roots. Above ground, however, Peruvian ginseng develops a rosette of several short, strong shoots. These are accompanied by thin, lilac-like leaves.
Maca tuber: different varieties in colours yellow to purple