Maca Root (Lepidium meyenii) is a low, rosette-forming biennial of the mustard family, Brassicaceae, native to the high Andes of Peru and Bolivia, where it is grown as a root crop at 3,800-4,500 m, above the limit of most other crops. Its flat mat of frilly, pinnate leaves hugs the ground against wind and frost, with tiny white four-petaled flowers. The swollen hypocotyl, like a small turnip, comes in cream, yellow, red, purple or black and is dried and milled with a nutty, butterscotch-like taste. We extract the dried root.
Tincture or alcohol-free drops?
Both start from the same dried plant material and cold maceration. The tincture uses organic alcohol
as the solvent, keeps for years and is the classic herbal form. The alcohol-free drops (glycerite) use
vegetable glycerin and purified water, taste mildly sweet and suit anyone avoiding alcohol. The amount of
dried herb per serving is printed on each label.
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose,
treat, cure, or prevent any disease. Please consult your healthcare provider before using any herbal supplement.