Lepidium Meyenii, Medicinal root plant, Peruvian Ginseng
25 seeds
 
Maca is touted as a super food. Many companies sell the ground up root powder in supplement form.

It is very interesting and a cool process to grow your own and prepare the root. The leaves are also edible.

The Incan people regularly consumed maca (which is a cousin to the radish without the bite.)

The Incans boiled and cooked the maca into teas, porridges, soups and stews to instill therapeutic benefits to those who consume it.

Maca root should always be heated before consumption. The easiest way to consume the fresh root is by boiling it like a potato. What is cool about the fresh root, is that unless you grow your own, it is only currently available in Peru.

Another way to process it is to sun dry the root for 3 months, but you will want to make sure that you are in a low humidity environment. If you choose to go this route, be sure to research proper drying methods. The root becomes very potent when dried. At that point, it should still be heated (teas, soups etc.)

Perennial growing zones 6-8, most people grow it as an annual since harvesting the root will end the life cycle of the plant.

Ideal sowing temperatures are 65 degrees (grows poorly in areas where temperatures reach over 75 degrees), it can handle very poor soils, but prefers acidic soil. Seeds should be sown in late winter and transplanted outside after danger of frost. The root can be harvested after 8-9 months.

Perennial zones 6-8

This is for 25 seeds