Basic Information
Common Name: Maca
Scientific Name: Lepidium meyenii
Native Habitat: High Andes Mountains of Peru
History / Discovery / Cultivator
Maca (Lepidium meyenii) is a cruciferous plant native to the high Andes of Peru. It has been cultivated as a root vegetable for at least 3,000 years. The earliest evidence of maca cultivation comes from archaeological sites in the Junín region of Peru, dating back to around 1600 BC. The Incas highly valued maca, using it for both nutritional and medicinal purposes. Historical accounts suggest that Incan warriors consumed maca before battles to increase their strength and stamina. It was also used as a form of currency and traded extensively throughout the Incan empire.
The harsh climate of the high Andes, characterized by intense sunlight, strong winds, and freezing temperatures, makes agriculture challenging. Maca is uniquely adapted to thrive in these conditions, growing at altitudes between 11,000 and 14,500 feet (3,350 to 4,420 meters) above sea level, where few other crops can survive.
After the Spanish conquest of Peru in the 16th century, maca cultivation declined. However, in recent decades, there has been a resurgence of interest in maca due to its potential health benefits. Scientific studies have investigated its effects on energy, fertility, mood, and overall well-being. This increased demand has led to a revival of maca cultivation in Peru and its export to other parts of the world as a dietary supplement. The primary cultivators of maca remain the indigenous farming communities in the Peruvian Andes, who have passed down their knowledge of its cultivation and traditional uses through generations. Various research groups and agricultural organizations are also involved in studying and promoting sustainable maca farming practices.
While its exact “discovery” is difficult to pinpoint given its long history of use, its resurgence in popularity and scientific interest can be attributed to researchers and marketers who have highlighted its potential health benefits in the late 20th and early 21st centuries. The modern “cultivator,” therefore, can be seen as a combination of traditional farmers, researchers, and the wellness industry that has popularized its consumption globally.
Plant Care Summary
| Category | General Requirement | Notes |
|---|---|---|
| Light | Full Sun | Requires at least 6 hours of direct sunlight daily. |
| Water | Moderate | Keep soil consistently moist, but avoid waterlogging. |
| Humidity | Low | Tolerates dry air. |
| Temp. Range | Cool | Ideal temperatures are between 40-70°F (4-21°C). |
| Soil Type | Well-draining | Sandy or loamy soil with good drainage is preferred. |
| Fertilizer | Minimal | Avoid over-fertilizing. A light feeding of a balanced fertilizer once a month is sufficient. |
| Toxicity | Non-toxic | Generally considered safe for human and pet consumption in moderate amounts. |
Botanical Insights
Adaptations
Maca’s survival in the harsh Andean environment is attributed to several unique adaptations. Its rosette of leaves close to the ground helps it withstand strong winds and minimize water loss. The plant is also tolerant of frost and can survive freezing temperatures. Its tuberous root is its primary adaptation, serving as a storage organ for nutrients and water, allowing it to endure periods of drought and nutrient scarcity. Furthermore, maca possesses a high concentration of glucosinolates, compounds that may protect it from herbivores and pathogens in its native habitat. Maca also has a high UV radiation tolerance.
Propagation Methods
Maca is primarily propagated through seeds. The seeds are typically sown directly into the soil in early spring or late fall. Maca can also be propagated vegetatively through root division. This involves separating the tuberous root into smaller pieces, each with at least one growth bud, and replanting them. This method is less common but can be used to quickly increase the number of plants. Tissue culture techniques are also being explored for large-scale propagation.
Toxicology
Maca is generally considered safe for consumption. However, some individuals may experience mild side effects, such as stomach upset or insomnia, especially when consumed in large quantities. Due to its glucosinolate content, raw maca may interfere with thyroid function in people with pre-existing thyroid conditions. Cooking maca helps to reduce the glucosinolate content. There is limited data on the toxicity of maca to pets. However, given its non-toxic nature to humans, it is unlikely to cause serious harm to pets if ingested in small amounts. Still, it’s always prudent to consult with a veterinarian if your pet has ingested a large quantity.
Common Problems
Pests:
- Flea beetles
- Aphids
- Cabbage worms
Diseases:
- Clubroot
- Downy mildew
- Blackleg
Other:
- Root rot: Caused by overwatering or poor drainage.
- Bolting (premature flowering): Triggered by stress conditions like high temperatures or nutrient deficiencies.
- Poor germination: Resulting from low-quality seeds or unfavorable environmental conditions.
Rarity & Value
Rarity:
While not technically rare in its native region of the Andes, outside of Peru, Maca plants are uncommon. This is largely due to the difficulty in replicating the specific high-altitude growing conditions they require. It’s very rare to find live plants for sale outside the Andean region.
Value:
The value of maca primarily lies in its processed root form, sold as a dietary supplement. The price depends on factors such as the quality of the maca, its processing method (e.g., gelatinized vs. raw), and the reputation of the brand. The rarity of the plant itself does affect the cost of seed, which is sometimes sought for botanical collections or specialty farms attempting to cultivate it in similar high-altitude environments.
