Maca is an exceptionally hardy root plant native to the Andean mountain plateaus of Peru. A member of the brassica family, maca is grown at altitudes of 14,000 feet in an extreme climate of freezing cold, fierce winds and intense sunlight, where no other crops can survive. Herbalists believe that resilient plants are especially valuable; from an herbological perspective, maca's resiliency knows no equal.
In spite of the poor volcanic soil and harsh environmental conditions in which it grows, maca is rich in amino acids, phytonutrients, and important vitamins and minerals. Ancient, native Peruvians used maca for thousands of years as both a food and a tonic. They believed maca increased energy and stamina, improved fertility and enhanced libido.