How Does Maca Grow? From Andean Seed to Sun-Dried Root

By Dr Corin Storkey, co-founder of Seleno Health · Updated November 2026

Maca (Lepidium meyenii) grows only in the high Andes of Peru, at around 3,500–4,500 metres above sea level, where few other crops can survive. On the Junín plateau, farming families have grown it the same way for generations. Here is how maca goes from seed to the sun-dried root that ends up in your maca powder.

Maca growing at a glance

• Where: 3,500–4,500 m in the Peruvian Andes
• Planting: November–December
• Harvest: July–August, by hand
• Drying: around 3 months of natural sun-drying at altitude
• Colours: roughly 60–70% yellow, 20–25% red and 10–15% black, all from the same seed
• Soil: traditionally rested for up to 10 years between maca crops

How does maca grow?

Maca is a self-pollinating plant that has two distinct annual growth cycles, one to produce and select medicinal maca roots (hypocotyls) for consumption (Cycle 1) and the second to select optimum maca seeds (rosettes) for planting (Cycle 2). Each cycle takes approximately 9-12 months, with a 3-month drying period post-harvest.

Incan traditions allow for 10 years of soil resting and re-mineralising after harvest before re-planting. The farmers see this as a 10-year soil preparation cycle during which times crops are rotated. Following this logic every batch of our maca takes 13.5 years to produce from start to finish – 10 years of soil preparation, 2 years for production of the seeds, 1 year to grow and harvest the medicinal root, 3 months to naturally sun-dry and 3 months to powder, heat-activate, package and ship.

The cycles of maca production to select medicinal maca roots (hypocotyls) for consumption (Cycle 1) and optimum maca seeds (rosettes) for planting (Cycle 2).

Planting– Maca planting occurs every year between November-December (1). Seeds are manually dispersed across a plowed field of mineral-rich soil infused with guano (bird excrement). The seeds take 2-3 weeks to germinate and a further 8-9 months to mature. After germination, the seedlings are evenly re-spaced (2) with an approximate circumference of 10cm between bulbs to ensure each plant has a sufficient supply of mineral-rich soil. Competition for soil minerals prevents bulbs too closely spaced from reaching their growth potential. Maca bulbs come in 3 main colors – yellow, red, and black. All colors stem from the same seeds, however, the resulting ratios differ, with 60-70% of germinated seeds becoming yellow maca, 20-25% red, and 10-15% black.

Harvesting– Once fully matured, the maca is harvested in July-August (3). Harvesting is done manually with the slow and careful turning over of superficial soil, followed by hand-picking exposed maca roots. Optimum roots for processing are chosen and separated. At the same time, approximately 10% of the best quality bulbs are set aside to re-plant for seeding to produce the crop for the following year (4). Once collected, the fresh maca for processing is placed in large netted bags and agitated to remove excess soil and contaminants before being prepared for drying. Maca can leave the soil so mineral deficient that it can take up to 10 years to regenerate before planting can re-occur. As such, many farms have 10-year crop rotation cycles in place to ensure the soil provides optimum mineral content for growth.

Maca harvesting using traditional hand tools. A cross-section of maca roots below the soil.

Drying – Natural air-drying at altitude takes around 3 months and is a vital part of maca's traditional preparation. Hot daytime sun, freezing nights and low humidity slowly dehydrate the root, which loses most of its weight. Research shows this is when most macamides, maca's signature bioactive compounds, are formed (see our maca research). Keeping the roots dry is critical, as moisture encourages mould. Once dry, the roots are sent for processing.

Seeding– The sacrificial ‘seeding bulbs’ from harvest are stored for up to 4 months before being replanted in the soil for a further 6 months to allow the leaves (rosettes) to grow (6). The rosettes are then re-harvested in June-July (7) and dried for 2 months before being ground up to release the encapsulated seeds (8). The seeds are separated by traditional wind dispersion and concentrated in preparation for planting.

Maca rosettes after replanting (left) to produce the seeds. Maca seeds are extracted from the dried rosettes before being planted in November.

Why the way maca is grown matters

Next time you open a bag of our maca, we hope you'll think about the 13.5-year journey behind it. Every batch is grown with care, from farm to table, with our farming partners in Peru, following traditions that are more than 2,000 years old. Not all maca is produced this way, which is one reason quality and macamide levels vary so much between maca products.

Curious how traditional growing and drying show up in the lab? Read about our University of Otago maca research, or learn why maca is never eaten raw in Peru.

Frequently asked questions

Where does maca grow?

Maca grows in the high Andes of central Peru, mainly on the Junín plateau at around 3,500–4,500 metres above sea level. Small amounts are also grown in China and Bolivia.

Can maca be grown in New Zealand?

Maca is adapted to the extreme conditions of the high Andes, with intense sun, freezing nights and thin air. It is not grown commercially in New Zealand, so maca sold here, including ours, is grown in Peru and imported as powder.

When is maca harvested?

Maca is planted in November–December and harvested by hand about 8–9 months later, in July and August.

Why is maca dried after harvest?

Traditional sun-drying for around three months preserves the root and is when most macamides, maca's signature bioactive compounds, form.

Are yellow, red and black maca different plants?

No. All three colours grow from the same seed, in different proportions: roughly 60–70% yellow, 20–25% red and 10–15% black. Learn more about the different forms of maca.