Black Maca Seeds , Peruvian Ginseng,

Maca Seeds – Black (Lepidium peruvianum) | Peruvian Ginseng

Maca is one of the world’s most resilient and nutritionally dense root crops — native to the high Andes of Peru and Bolivia, where it thrives at elevations of 11,000–14,500 feet in harsh conditions of intense sunlight, violent winds, and freezing temperatures. Domesticated by the Inca over 2,000 years ago, Maca has been prized for centuries for its exceptional nutritional profile and powerful adaptogenic properties.

Rich in carbohydrates, protein, fiber, essential amino acids, iron, calcium, and fatty acids, Maca root also contains alkaloids, tannins, saponins, and bioactive isothiocyanates — compounds associated with its well-known energizing and aphrodisiac qualities. Traditionally used to enhance fertility, stamina, mental clarity, and hormonal balance, Maca remains a staple in Andean diets and is now widely used in health food markets worldwide.

The tuberous root has a distinctive tangy flavor with a butterscotch-like aroma. It can be eaten fresh (baked or roasted), dried and stored for up to seven years, or ground into powder. Traditional preparations include porridge, fermented drinks (maca chicha), jams, and puddings.

Growing Guide

Sowing: Sow seeds just under the surface of a well-drained mix (equal parts perlite, potting mix, and vermiculite with some sand) in winter or during cool conditions. Direct sowing into the garden is preferred to avoid transplant shock. Germination occurs in approximately 7 days.

Growing Conditions: Full sun. Drought tolerant once established. Prefers sandy, well-drained soil. Suited to cool climates; does not perform well in heat. In warmer regions, grow during winter months.

Harvest: Biennial — harvest tuberous roots in the second year, approximately 7–9 months from planting.

Also known as: maka, mace, maca-maca, maino, ayak chichira, ayuk willku, pepperweed.

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