Maka producing area

Maka is a cruciferous, solitary vegetable plant, its rhizome is similar to small round radish, the color is yellow and purple, can be eaten, its nutrients are rich, it is known as "South American ginseng". So, where is the origin of Maka?

I. the origin of Maka

Maka is produced in the Andes of South America and lives in the plateau and mountain areas more than 3, 000 meters above sea level. it requires a temperature difference of more than 30 ℃ between day and night, abundant rainfall and a freshwater lake around it. Maka can be planted artificially. In China, the main places suitable for Maka to grow are Lijiang, Shangri-La and Jiuzhaigou, which have complex topography and obvious three-dimensional climate.

What does Marka look like?

Maka is annual to perennial herbs or subshrubs, often with simple hairs, glandular hairs, columnar hairs; stems single or numerous, branched; leaves herbaceous to papery, linear to broadly elliptic, entire, serrate to pinnately parted; racemes terminal and axillary, petals white, a few pinkish or yellowish, linear to spatulate. Its underground rhizome is 10 to 14 centimeters long, 3 to 5 centimeters in diameter in the widest part, yellow and purple in color, dense and hard. In Peru, yellowish roots are the most common and have the best shape and taste.

Third, how to eat Maka?

Maka's roots can be eaten, and their fresh roots can be fried and eaten with meat or other vegetables, dried and cooked with water or milk, or made into salad dishes. Local natives often drink fresh roots with honey and fruit juice as a drink.