Sometimes food is medicine, and sometimes that medicine is an aphrodisiac. Such is the case with Andean staple maca. What elevates this high-altitude root vegetable above its cruciferous brethren?
The ancient Greek Hippocrates, the father of modern medicine, famously said: “Let food be your medicine.” For most of human history, categorizing an edible item as either food or medicine could prove difficult or impossible (Totelin 2015). Even in the current era of modern pharmaceuticals, food and medicine exist along a continuum (Johns 1996; Etkin 2006; Valussi & Scirè 2012; Leonti 2012; Totelin 2015). The traditional Andean food Maca (Lepidium meyenii; family Brassicaceae) can be placed squarely in the middle of that continuum. Herbal medicine markets outside of its native Peru have recently discovered maca and loudly and lucratively promote an aspect of maca’s medicinal reputation that has particular relevance on Valentine’s Day: an aphrodisiac that increases stamina and fertility (Balick & Lee 2002; Wang et al. 2007). Continue reading
The Botanist in the Kitchen 
