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Maca cultivation and origin: everything you need to know

Maca is a cruciferous plant native to the Andes of Peru, Bolivia, and Argentina. The plant has been used as a food and medicine by local people for centuries and has become increasingly popular in other parts of the world in recent years. Here you can find out everything about the cultivation and origin of Maca .

Cultivation of Maca

Maca is mainly grown in the Peruvian Andes at altitudes of 3,800 to 4,400 meters. The plant prefers a cool, dry climate and grows best in sandy, loamy soil. Growing Maca is challenging due to the difficult growing conditions and the long growing period of 7 to 9 months.

The plant is mostly grown from seed and needs plenty of sunlight, but also enough shade to protect itself from the strong sunlight at this altitude. Maca is harvested in April and May when the plant is in bloom. The roots are then harvested, washed, dried and made into powder or capsules .

Origin of Maca

Maca has been cultivated in the Peruvian Andes for at least 2,000 years and is an important part of traditional Peruvian medicine and nutrition. The plant was revered by the Incas and was considered sacred as it gave them strength, endurance and energy .

Maca was first described in the 16th century by the Spanish conquerors, who used the plant as an aphrodisiac and medicine. In recent years Maca has also become popular in other parts of the world and is now grown and sold in many countries.

Summary

Maca is a plant native to the Peruvian Andes that has been used as food and medicine for centuries. Growing maca is challenging due to the difficult growing conditions and long growing season, but the plant offers many health benefits. If you want to learn more about Maca , consult a qualified naturopath.

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