Maca Has Been Used for Centuries, but Finding Consistent Quality Sources Has Proven Difficult

May 20, 2019

Maca, otherwise known as Lepidium meyenii or Lepidium peruvianum, is a Peruvian botanical of the Brassicaceae family. It has been cultivated for more than 2,000 years in harsh weather conditions in the central Andes between 4,000 and 4,500 meters above sea level. The root has been used for centuries for its nutritional value and its ability to enhance fertility in humans and animals (Gonzales, 2011). Traditionally, following its harvest, Peruvian natives would naturally dry the maca roots, enabling storage for later use. When natives were prepared to use the maca, the roots would be boiled to soften them, after which juice from the root could be consumed (Gonzales, 2011). …

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