The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng. It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes – above 13,000 feet (4,000 meters).
Maca is a cruciferous vegetable and therefore related to broccoli, cauliflower, cabbage and kale. It has a long history of culinary use in Peru. The main edible part of the plant is the root, which grows underground. It exists in several colors, ranging from white to black.
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