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Herb of the Moment: Maca

By Dr. Nick Friedman, ND, DC

Lepidium meyenii, or Maca, is an herbaceous biennial plant or annual plant (some sources say a perennial plant) native to the high Andes of Bolivia and Peru. It is grown for its fleshy hypocotyl which is used as a root vegetable and a medicinal herb. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

Uses and Preparation

Maca has been harvested and used by humans in the Andean Mountains for centuries, where cultivation was common in what is now Peru and Bolivia. Historically, Maca was often traded for lowland tropical food staples, such as corn, rice, maniot (tapioca roots), quinoa and papaya. It was also used as a form of payment of Spanish imperial taxes.

It is often cited that Maca was eaten by Inca imperial warriors before battles. Their legendary strength was allegedly imparted by the preparatory consumption of copious amounts of Maca, fueling formidable warriors. After a city was conquered, the women had to be protected from the Inca warriors, as they became ambitiously virile from eating such quantities of Maca. This is, of course, an appealing endorsement for the masculine angle of Maca's recent marketing campaign. Whether or not this oft repeated historical use is actually true has yet to be determined. Those who have studied Maca's history have not been able to locate formal mention of this particular use.

 

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