Maca, with a scientific name Lepidium meyenii, is a plant native to South America, native to the puna of Peru. It belongs to the cruciferous family and is a perennial plant. It is known for its multiple uses in the area where it grows, but not so well known in the rest of the planet.
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Features
Its physical structure is that of a tuber similar to a radish or carrot. It can reach up to 5-7cm in height. It is considered a very old vegetable and can have colors such as light yellow, brown, black or purple. The fact that it is of one color or another does not modify the properties of the maca.
It has a very short stem and rosette leaves. The area where it grows the most It is between 3800 and 4800 meters above sea level and at ground level. It is the only edible plant that grows at this point. The area where maca grows is rugged and inhospitable where there is almost no vegetation since at this point there is little oxygen and natural conditions are really difficult for life.
Thanks to living in such an extreme climate, it is a very resistant plant.
Farming
Maca is a very difficult plant to care for, since it needs very specific conditions. It can only be grown in the Andes in the Peruvian Puna region. The cultivation should be done between September and December.
Since maca absorbs the few nutrients that are in the soils at this point, the soil must be allowed to rest for a year to replenish itself. In addition, it is advisable not to use any type of pesticide or herbicide.
Medicinal properties
Maca has been used as a medicinal herb since ancient Andean aboriginal civilizations. The root and the leaves are the one that has the active principles and positive substances for health. Among the most important properties of maca is that of be an aphrodisiac, stimulant, tonic, thyroid stimulant and antioxidant.
With this you can know a little more about this very characteristic plant.