maca plant seeds Maca (Peruvian Ginseng) Seeds

maca plant seeds Maca (Peruvian Ginseng) SeedsMaca (Peruvian Ginseng) 25 Seeds Lepidium meyenii Maca is a hardy root crop that comes from the high Andes of Peru, where it has been cultivated for centuries. It belongs to the Brassica family, like radish and turnip, and forms a swollen root that can be harvested and eaten. The taste is earthy with a hint of nuttiness. In different cultures, it is known as Peruvian Ginseng, Lepidium meyenii (its botanical name), or simply Maca root. How to Grow

Maca (Peruvian Ginseng) - 25 Seeds

Lepidium meyenii

Maca is a hardy root crop that comes from the high Andes of Peru, where it has been cultivated for centuries. It belongs to the Brassica family, like radish and turnip, and forms a swollen root that can be harvested and eaten. The taste is earthy with a hint of nuttiness.

In different cultures, it is known as Peruvian Ginseng, Lepidium meyenii (its botanical name), or simply Maca root.

How to Grow

• Sowing depth: 5 mm deep

• Plant spacing: 10–15 cm between plants

• Row spacing: 30–40 cm between rows

• Germination time: 7–14 days

• Optimal germination temperature: 15–20 °C

• Soil type: Loose, well-drained soil with good fertility. Sandy or loamy soil is best for root development. Aim for a neutral pH (6.0–7.5).

• Watering: Keep the soil evenly moist, especially in the early stages. Avoid waterlogging, which can rot the roots.

• Fertiliser: Add compost or aged manure before planting. Light side-dressings of organic fertiliser during growth will support healthy roots. Too much nitrogen encourages leafy growth at the expense of roots.

• Sunlight: Full sun to partial shade. Maca tolerates cooler conditions better than heat.

Harvest

• Roots are ready in about 6–7 months after sowing.

• Harvest when roots are firm and 3–5 cm in diameter.

• Leaves are also edible when young and can be used like other leafy greens.

Possible Uses

• Roots can be roasted, boiled, or dried.

• Traditionally, maca roots are dried and ground into a flour for cooking or baking.

• Leaves can be picked young and eaten raw or cooked.