Maca
Lepidium meyenii — Brassicaceae
Italiano: Maca / Ginseng peruviano
Description
Maca (Lepidium meyenii) belongs to the Brassicaceae family and is native to SouthAmerica. It thrives in Puna grassland, 4000-4500m altitude environments across regions including SouthAmerica. Botanically, Maca is high-altitude Andean root crop grown above 4000m. Dried root is powdered as a nutritional and traditional medicine supplement.. The edible parts include Roots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during July, June and May. Nutritionally, Maca stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Maca offers a Earthy, butterscotch, caramel (when dried); radish-like fresh flavor profile. Dry and roast roots; grind into powder; or eat fresh boiled. Common culinary applications include Powder, Baked root, Smoothies, Traditional drinks. Popular preparations include Add maca powder to smoothies or porridge. For storage, refrigerate fresh parts. Safety note: Powerful food/medicine; start with small doses; not for thyroid issues (goitrogenic). Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Add maca powder to smoothies or porridge
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Powder, Baked root, Smoothies, Traditional drinks Storage: Refrigerate fresh parts
Recipes
- Add maca powder to smoothies or porridge
