Mashua (Tropaeolum tuberosum), also known as Anu or Cubio, is a long-cultivated Andean root crop grown for its nutritious tubers. In the highlands of Peru and Bolivia it has been an important staple for centuries, second only to potatoes in some areas. Once harvested in late autumn after frost kills the foliage, tubers are cured and stored for eating or replanting the following spring. Nicknamed the “tuberous nasturtium,” Mashua is a close relative of the garden nasturtium, with tubers that are sharp and peppery when raw, similar to nasturtium flowers. Cooking transforms the tubers into a milder, nutty vegetable with a flavour often compared to roasted parsnips or turnips. They can be eaten boiled, roasted, baked in stews, or dried for long-term storage. Tubers are rich in vitamin C and antioxidants, while the leaves and flowers are also edible, adding a peppery kick to salads. Mashua grows as a vigorous vine, reaching 6-12 feet long, quickly creating a green screen of any netting or fencing you let it climb. It produces orange-yellow flowers that attract pollinators, while its foliage and roots are naturally resistant to many pests and can even suppress soil nematodes. Mashua offers a unique way to grow an ancient Andean staple while adding edible diversity to your garden. Be sure to check out the colourful oca tubers we offer as well - another tasty tuber from the Andes. Common names: Mashua, Blanca Mashua Edible: TubersHarvest timing: Fall Scientific name: Tropaeolum tuberosum 'Blanca' Light requirements: Full sun to part sunFull-grown size: Vine, growing 6-12' long. Hardiness: Zone 7Pollination: Not required for tuber formationWildlife: Tubers and foliage are generally unpalatable to mammals. Origin: Andes Mountains in South America.Noteworthy: Mashua has been used in traditional Andean medicine for antimicrobial and diuretic properties.
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