Maca is a root vegetable and member of the cruciferous family of plants that includes broccoli, cabbage, cauliflower, turnip and radish. Maca grows both wild and cultivated in central Peru in the high elevation region of the Andes mountains. Peruvians have been cultivating this crop in this harsh climate for more than 3000 years as maca is a staple food. Maca is eaten dried, baked, boiled and mashed, used in soups, and made into a fermented drink called maca chichi.
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