Peruvian Maca Root seeds
Maca root grows abundantly in Peru and is the main source of income for local farmers. Maca is related to a radish but is used as a medicinal herb in South America. Maca root contains incredible health benefits for both men and women. The benefits of the root alone will surely make it a mainstay in your cupboard or pantry. The root is sold in dry powder form and can be added to smoothies or mixed with oatmeal. The flavor and fragrance of maca are close to that of butterscotch and malt powder.
Maca is a root that grows in South America in the Andean highlands of Peru. It is eaten today traditionally cooked in huatias or earthen ovens. It is usually sun-dried naturally and ground into flour. From there it can be used for baking or as a dietary supplement. It has gained enormous popularity in the U.S recently and is also gaining traction in other countries, mainly the East.
The appearance is also similar to a small parsnip. Maca has short frilly greens with a bulbous root beneath the surface. It is also a biennial like kale. If you leave the root in the ground and let it come back the following year, it will bloom and produce seeds. Maca is hardy in zones 6-8. Maca needs a long frost-free season and it doesn't like temperatures above 75 degrees (f). If you are growing this for the season just to eat, then you can plant in early Spring and harvest in the Fall. Maca does take 9-10 months to grow prior to harvesting. Each root will range between 5-8 inches.
Seed count: 25
Botanic name:
Lepidium meyenii
Plant spacing:
Sprinkle seeds and thin down to 1 seedling per 3 inches. At the 2 month mark, thin down again to allow 2-3 inches between immature bulbs.
Color:
These seeds will produce tan, red, and black maca roots.
Sowing depth:
1/8 inch
Sun requirements:
Full sun to part shade
Utilization:
Ideal for stir fries, salads, stews, or steamed fresh.
Frost Hardy:
Yes
Maturity days:
9-10 months
Life cycle:
Biennial
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Maca-maca, Maino, Ayak Chichira, Ayak Willku, Peruvian ginseng, Ginseng Andin, and Lepidium peruvianum.
Hardiness zones:
6,7,8
