Mashua
Tropaeolum tuberosum — Tropaeolaceae
Italiano: Mashua / Anu
Description
Mashua (Tropaeolum tuberosum) belongs to the Tropaeolaceae family and is native to SouthAmerica. It thrives in Andean highlands, 2500-4000m environments across regions including SouthAmerica. Botanically, Mashua is andean tuber related to nasturtium, producing knobby multicolored tubers (yellow to red-black). Fourth major Andean tuber.. The edible parts include Tubers, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, July, June and May. Nutritionally, Mashua stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Mashua offers a Mild, slightly peppery, earthy flavor profile. Wash; boil 20-30 min; peel; serve warm. Common culinary applications include Boiled tubers, Soups, Stews, Pickles. Popular preparations include Boil tubers until tender; dress with olive oil and herbs. For storage, refrigerate fresh parts. Safety note: Contains glucosinolates; cook thoroughly; may have contraceptive effects in high doses per traditional knowledge. 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: Boil tubers until tender; dress with olive oil and herbs
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: Boiled tubers, Soups, Stews, Pickles Storage: Refrigerate fresh parts
Recipes
- Boil tubers until tender; dress with olive oil and herbs
