Mashua, Tropaeolum tuberosum, is a perennial cousin of the nasturtium. It comes from the cool, tropical highlands of the Andes, where it is grown as a food crop.

You can boil, mash, roast or fry this Andean tuber. Even the leaves taste good

Mashua is one of the most commonly cultivated tubers in the Andes mountains by the Incas.

If you freeze them after cooking and then reheat them, you can increase the sugars so they taste more like sweet potatoes.

Said to be worth its weight in gold, mashua contains between 9000 and 10,000 units of antioxidants, which help keep cells young and reduce inflammation in the kidneys. Some doctors recommend eating this very healthy food, obviously in tandem with regular exercise.

The leaves are also edible. They taste deeply green – grassy, sweet and with a gentle hit of pepper. They work incredibly well in sandwiches.

For best results, grow Mashua in full sun in moist, well-drained soil. In winter, the tubers that the foliage grows from will either need to be dug up and stored somewhere frost-free over winter, or protected with a thick mulch if grown in a mild location.

To check out availability, current price and reserve yours for collection – please contact us or drop by the garden during out opening hours (Sat 10-12 and Mon 10-3)

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