Maca is a plant that grows in central Peru in the high plateaus of the Andes Mountains. It has been cultivated as a vegetable crop in this area for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch. Its root is used to make medicine.
People take maca by mouth for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, and memory. People also take maca by mouth for female hormone imbalance, menstrual problems, symptoms of menopause, improving fertility, and sexual dysfunction caused by antidepressants, weak bones (osteoporosis), depression, stomach cancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.
In foods, maca is eaten baked or roasted, prepared as a soup, and used for making a fermented drink called maca chicha.
In agriculture, it is used to increase fertility in livestock.