Maca

Charles cant spell says...
Mine is not at all picky, seed germinated easy but its early days. I will certainly be planting it in part/heavy shade zone so it can stand summer. Here is some data I got from my seed provider, might answer some questions.
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Maca is a hardy perennial plant cultivated high in the Andean Mountain at altitudes from 11,000-14,500 feet. The area where Maca is found high in the Andes is an inhospitable region of intense sunlight, violent winds and below freezing weather.

With its extreme temperatures and poor rocky soil, the area rates among the world's worst farmland, yet over the centuries, Maca learned to flourish under these conditions. Maca was domesticated about 2000 years ago by the Inca Indians and primitive cultivars of Maca have been found in archaeological sites dating as far back as 1600 B.C.

Maca has a low-growing, mat-like stem system which at times goes almost unnoticed. Its scalloped leaves lie close to the ground and it produces self-fertile small off-white flowers.
The part used is the tuberous root which is pear shaped, up to 8 cm/3 inches in diameter and can be off-white, yellow, red, purple or black in colour.

Although it is a perennial, it is grown as an annual, and 7-9 months from planting are required to produce the harvested roots.

To the Andean Indians, Maca is a valuable commodity. Because so little else grows in the region, Maca is often traded with communities at lower elevations for other staples like rice, corn, and beans.

Native Peruvians have traditionally utilized Maca since before the time of the Incas for both nutritional and medicinal purposes.

Maca is an important staple in the diets of the people indigenous to the region since it has the highest nutritional value of any food crop grown there. It has 59% carbohydrates, 10.2% protein, 8.5% fibre and 2.2% lipids. It has a large amount of essential amino acids and higher levels of iron and calcium than potatoes. Maca contains important amounts of fatty acids including linolenic, palmitic and oleic acids. It is rich in sterols and has a high mineral content as well. In addition to its rich supply of essential nutrients, Maca contains alkaloids, tannins and saponins. A chemical analysis conducted in 1981 showed the presence of biologically active aromatic isothiocyanates, especially p-methoxybenzyl isothiocyanate, which have reputed aphrodisiac properties.

The tuber is consumed fresh or dried. The fresh roots are considered a treat and are baked or roasted in ashes much like sweet potatoes. The dried roots are stored and later boiled in water or milk to make a porridge. (the dried roots can be stored for up to seven years.) In addition, they are often made into a popular sweet, fragrant, fermented drink called maca chicha. In Huancayo, Peru, even Maca jam and pudding are popular.

The tuberous roots have a tangy taste and an aroma similar to butterscotch.

Maca has been used medicinally for centuries in South America to enhance fertility in humans and animals. Soon after the Spanish Conquest the Spanish found that their livestock were reproducing poorly in the highlands. The local Indians recommended feeding the animals Maca and so remarkable were the results that Spanish chroniclers gave in-depth reports. Even Colonial records of some 200 years ago indicate that payments of roughly 9 tons of Maca were demanded from one Andean area alone for this purpose. Its fertility enhancing properties were supported clinically as early as 1961, when researchers discovered it increased the fertility of rats.

Maca is growing in world popularity due to its energizing effects, fertility enhancement and aphrodisiac qualities. Other traditional uses include increasing energy, stamina and endurance in athletes, promoting mental clarity, treating male impotence, and helping with menstrual irregularities and female hormonal imbalances including menopause and chronic fatigue syndrome. It is used as an alternative to anabolic steroids by bodybuilders due to its richness in sterols. Today, dried Maca roots are ground to powder and sold in drug stores in capsules as a medicine and food supplement to increase stamina and fertility.

In Peruvian herbal medicine, Maca is also used as an immunostimulant, for anemia, tuberculosis, menstrual disorders, menopause symptoms, stomach cancer, sterility and other reproductive and sexual disorders as well as to enhance memory.
Nutritional Profile of Dried Maca Root
(Average 10 gram serving)
Component per 10 g Amino Acids per 10 g Minerals per 10 g
Protein 1–1.4 g Alanine 63.1 mg Calcium 25 mg
Carbohydrates 6–7.5 g Arginine 99.4 mg Copper 0.6 mg
Fats (lipids) 220 mg Aspartic acid 91.7 mg Iron 1.5 mg
Fiber 850 mg Glutamic acid 156.5 mg Iodine 52 mcg
Ash 490 mg Glycine 68.3 mg Manganese 80 mcg
Sterols 5–10 mg Histidine 41.9 mg Potassium 205 mg
Calories 32.5 HO-Proline 26.0 mg Sodium 1.9 mg
Isoleucine 47.4 mg Zinc 380 mcg
Leucine 91.0 mg
Vitamins per 10 g Lysine 54.5 mg Fats/Lipids per 10 g
B2 39 mcg Methionine 28.0 mg Linoleic 72 mcg
B6 114 mcg Phenylalanine 55.3 mg Palmitic 52 mcg
C 28.6 mg Proline 0.5 mg Oleic 24.5 mcg
Niacin 565 mcg Sarcosine 0.7 mg
Serine 50.4 mg
Threonine 33.1 mg
Tryptophan 4.9 mg
Tyrosine 30.6 mg
Valine 79.3 mg


Cultivation:
Sow in autumn/winter either in trays of potting mix or directly sown to their permanent position. Maca germinates quickly in either cold or warm soils.
Full sun in well drained soil is preferred, but maca isn't picky.

Maca grows well on poor soils, in harsh cold conditions and is drought tolerant.
I havent been able to find any problems with pests or diseases.
Harvest: Dig the roots before the heat of summer.

Although it is a perennial, it is usually grown as an annual, and 7-9 months from planting are required to produce the harvested roots.
Sow the seeds in autumn as this plant likes cool weather and will burn up in hot weather (this depends on your climate).

Charlesstillcant spell says...
Hi Becky (Brad pointed me to your post) I dont find the time to get here much now. The macca germinates well each time but cant take the heat. A soon as its much above 30 it dies. I will try growing it in autumn as we dont get winter frosts, all going well if you check back in a year I will know if it got mature enough to produce roots. I suspect once its bigger (6 months old)it might take the heat of summer in a shaded cool location. Sorry I cant be of more help. Two spring plantings have resulted in heavy germination, but ongoing damping off and then a final lost of the rest of the small plants in the heat of summer.

rowan says...
I have had some growing for the past couple of years. In the summer they die down and some come back after the rains in autumn. I have a couple that have survived so far that have gone to seed and died. This thread just reminded me to go out and collect the seed. Maybe I can breed some that will take more heat.

Really, I haven't looked after mine because I haven't been able to make them edible. The tubers have been bitter and no way of cooking them has taken that away. The only way mine could be eaten is when they die and the tuber starts going soft, then it is fairly ok.

rowan says...
Don't worry Jantina, most of the seeds of the two plants that set seed had already dropped into the soil, but I hope they will grow later - anyway, I did get a little pinch of seed if you want to give it a go. BTW, the plants didn't die after all, they have gone into summer dormancy.

I guess it might work to wilt the tubers before using them, I will try that after summer if I have enough plants left.

ivedonewell says...
Thank you Brad for letting Charlesstillcant spell about my post.

Lovemyfarm says...
Hi everyone, I've been trying to buy maca root or seeds in australia without much luck, I found this post .... So wondered where did you get yours from? Thank you 🐝🌿

Lovemyfarm says...
Thanks Jason , I'll check again but could only find it in products ... Wonder if it goes under any other names

Abundant garden1 says...
Hi, I'm new to gardening and I have a lot to learn. I only recently got into gardening and growing fruit/veg's and I'm loving it. Due to health reasons I'm very keen to grow Peruvian ginseng (red maca) plant. By chance would I be able to acquire this plant?
Would very much appreciate any input or help.
Thanks in advance.
Kind Regards,
Terease.