All 90 Essential Nutrients
It is considered one of the ‘lost crops of the Andes’. Maca root or Lepidium Meyenii is a biennial plant from South America, mainly Peru and Bolivia.
It is a root vegetable similar to the Radish or Turnip family, except that it grows at high altitudes of 8,000 to 14,500 feet.
The plant thrives only at higher levels with poor soils and needs to be rotated because it tends to exhaust the soil nutrients.
It has played an important part in the history of the Andes, as well as for the commerce of the regions in which it grows.
Maca was used by the ancient Peruvians as currency for trade and played an important role in their traditional food supply for 3,000 or more years.
It has been recorded that Inca warriors ate large quantities of the root before going into battle and their success in battle has been attributed to this herb.
During the time that the Incas controlled the Andes region, maca was considered such a potent and valuable herb. Its use was restricted to the nobles and the imperial family.
Maca was imported to Spain and was used by the Spanish royal society for its nutritious qualities and health properties until the knowledge about it and its use was lost over time.
There are a number of uses for maca root today and several means of preparation and consumption. The traditional methods are to cook the fresh or raw root, either by boiling and mashing to produce a thick sweetish liquid or roasting it.