Introduction and History of La Maca Root

If you’re interested in learning more about the fascinating herb Maca, you’ve come to the right place. In this article we’ll provide an overview of the Maca root including the history of Maca and Maca production. By the end of this article you’ll have a general understanding of Maca and its history.

Maca is a root belonging to the cruciferous family. The Latin term for Maca is Lepidium meyenii. It is also sometimes referred to as Lepidium Meyenii Walp after Gerhard Walpers who first cataloged it in 1843. Many botanists think that the variety grown today is a newer species, L. peruvianum. Maca is also known as macca, macas, la maca, maca peruana, maca andina and peruvian maca.

The Maca root looks similar to a radish or turnip. It has short green tops which lie close to the ground. Cream colored roots are the most often grown variety, considered to be the sweetest and largest of the varieties.

Maca is a mineral rich food containing calcium, magnesium, iron and selenium just to name a few. It also contains 10% protein and a host of fatty acids. It also contains p-methoxybenzyl isothiocyanate which has a reputation for being an aphrodisiac.

The earliest evidence of Maca farming goes back to 4000BC. It is reported that during the time of the Inca Empire, Inca warriors would eat the root before battle as they believed it would give them great strength. Women were encouraged to eat it as it was thought to promote fertility. The root was also used to pay Imperial Spanish taxes.

Maca is an extraordinary plant as it is one of the few types of vegetation that can grow in the extreme conditions of the Peruvian Andes. At an elevation of 14,000 feet above sea level, the Maca must endure severe weather conditions such as droughts, hail storms, frost and wind. There is no other known source of food that will grow at such a high altitude. While the Maca grows in an oxygen-poor environment, the same cannot be said for the soil which is rich with a wide variety of minerals.

Many of the farmers who currently grow Maca still grow it in the traditional way. They use no pesticides and allow a long period of time between plantings to allow the fields to rest. The only fertilizer used is that from farm animals. Maca has a long growing period, 8 to 10 months pass between planting and harvesting. Until recently, Maca has only been grown around Lake Junin in Central Peru.

Maca has been called a “superfood” by many. With its high mineral and vitamin content it is no wonder that it has been a traditional food of the Peruvian people for centuries. Long thought to provide benefits like strength, fertility and sexual function, Maca has recently become an in-demand food supplement. As little as 30 years ago, there were only 70 acres of Maca being grown. Thankfully due to the growing awareness of the importance of this little plant Maca farming has increased. Over the next few years we are likely to hear a great deal about this amazing root as we begin to fully understand everything the Maca root has to offer.