Mashua Trapaeoleum tuberosum

Mashua is an important high elevation Andian root Crop that has been cultivated for over 8,000 years and is one of the ‘Lost Crops of the Incas’. Mashua is in the family of Nasturtium and like nasturtium all parts are edible. The leaves have a mild spicy peppery flavor, but the highly productive roots are the real treasure. Each rhizome can produce up to 5lbs. Harvest after the foliage dies back in fall. You can dig and divide, replanting a small tuber, or leave in the ground with a nice protective mulch. Mashua tubers taste like a peppery potato with a cabbagy flavor. It can be used raw or cooked. You can roast, boil, mash or cook into soups. Ornamentally, Mashua makes a charming addition to a perennial border or food forest. It makes an interesting groundcover, but will climb as a vine if given a small trellis or tree to scramble up. The foliage is dense and the lobed leaves are smaller than a nasturtium. There are also red tubular flowers to delight you and visiting hummers. Dislikes intense heat and is happiest in part shade with protection from late afternoon sun. Ground hardy in zone 8, but can be easily grown in a large container where not hardy.