Maca is considered the herbal secret weapon from the Andes of Peru. Since the time of the Incas, a type of cress has been growing in the high mountains, which forms a round root tuber. And this is exactly what is supposed to work wonders.
The tuber is said to be extremely nutritious, full of vitamins and minerals, rich in proteins and, when dried, have a very long shelf life. For that alone, maca root could have earned the title of superfood. But it is said to be able to do even more: the resilience of the cress species is transferred to the eater, so to speak. Maca powder has a revitalizing effect, strengthens the immune system, helps against depression and chronic fatigue. In addition, the miracle tuber is said to be the “Viagra of nature”, a herbal aphrodisiac that increases potency and fertility in men and libido in women. So much for the advertising promises made by the manufacturers of Maca powder, capsules and other products.
But is all of this really true? And what about the life cycle assessment of Andean cress? Utopia has followed in the footsteps of the ancient Incas and their “miracle roots”.
origin and botany
The Maca plant (Lepidium meyenii) is a cress species from the cruciferous family (Brassicaceae). It also grows at altitudes of over 4000 meters in inhospitable conditions. The plant is very undemanding in terms of soil, fertilization and irrigation. The annual herbaceous plant forms pinnate leaves about 20 cm long and a white to red, sometimes black, tuber. The leaves taste like the local garden cress and are often eaten in salads.
In Europe, however, maca powder from the ground root is almost exclusively available. The root is reminiscent of radish and tastes similar when fresh. However, the mustard oils are lost through drying or cooking, and the root then tastes nutty-sweet. The Maca plant is found wild in the Andes but has been cultivated as a crop for over 2000 years. With the Incas and in modern-day Peru, it is a staple food, just like potatoes are with us. Nevertheless, Maca is also used in the regions of origin as a medicinal plant and to increase fertility.
Recipes and Other Uses of Maca Root
Maca is a normal crop in Peru, and even a main part of the diet in the high mountains of the Andes. No wonder, hardly anything else grows at 4000 meters. The root tuber is harvested, washed and dried for a longer shelf life. Peruvians have been cooking the fresh or dried tubers with salt water for centuries, either in soups or vegetables. Or they grind the dry roots into maca powder. This powder tastes sweet and is therefore consumed as a sweet porridge, as a kind of pudding, as a hot drink or fermented as maca beer.
The healing effect and increase in fertility through Maca is only a pleasant, albeit intended, side effect of this diet. Unfortunately, there are very few recipes for cooking at home in this country – but simply let yourself be inspired by the Peruvians and mix the powder in hot milk or use it instead of conventional flour for baking.
Incidentally, the maca roots in the Andes are also fed to livestock, which benefit from the nutrient-rich tubers. In Europe, Maca is mainly known as a powder or in capsules. The root is considered here less as a food than as an aphrodisiac and herbal sexual enhancer.
