Tropaeolum tuberosum

Mashua

A perennial climbing plant related to nasturtium, cultivated in the Andes in south America for its edible roots. Very vigorous, highly productive able to produce up to 30 tonnes per hectare.

Uses

Can be eaten raw, added to salads, it is crunchy, but the flavour is spicy, pungent and may be overpowering, so only use in moderation. When cooked, the strong flavour diminishes greatly.

Culture

Frost sensitive; but very resistant to insects, nematodes, bacterial diseases. Contains high levels of isothiocynates which help it’s pest resistance. This chemical however may also lower testosterone levels if eaten too much.

Propagation

Harvest in late winter; subdivide tubers keeping some for replanting in spring and the others for eating.