Additionally, the Andean people used maca as a natural medicine to treat various health conditions, such as respiratory conditions and rheumatic disease ( 1).
Traditionally, the Andean people used maca as a food, consuming it in a fermented drink or porridge. It’s one of the few edible plants that can survive the harsh weather conditions above 4,000 meters (13,123 feet) in the Peruvian Andes ( 2). In fact, Andean people have cultivated maca for more than 2,000 years. Maca is native to the high plateaus of the Peruvian Andes mountain range. Maca is a cruciferous vegetable related to broccoli, cauliflower, cabbage, and kale. The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng.
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