Mashua, also known as Tuberous Nasturtium, is a rare and fascinating root crop from the Andes. Grown for its spicy, crunchy tubers and vibrant trailing foliage, mashua is a beautiful and productive plant. The long vines produce brilliant orange-red nasturtium-like blooms, while underground, clusters of tubers develop with a radish-like heat that mellows when cooked. Highly ornamental and edible, mashua is a favourite in permaculture gardens for its low maintenance and dual-purpose use.

Where Can You Grow Mashua?
Mashua grows best in Zones 7–9 and thrives in cool, moist climates with rich, well-drained soil. It can be grown in garden beds or large containers and prefers a sunny to lightly shaded location. Protect from frost, especially in spring and fall.

History and Historical Uses
A staple crop of the Andean highlands, mashua has been cultivated for thousands of years in Peru, Bolivia, and Ecuador. Known for its resilience at high elevations and poor soils, it was traditionally used both as a food source and for its medicinal properties. In modern gardens, it is appreciated for its visual appeal, edible flowers, and unusual spicy tubers.

Canadian Zone Information
Zones 8-9: Plant whole tubers in spring after last frost. Harvest in late autumn after foliage dies back.
Zones 5-7: Start tubers indoors in pots and transplant out once risk of frost has passed.
Zones 3-4: Best grown in containers for easy overwintering indoors.

How to Grow and Harvest Mashua
Planting: Plant tubers 5–10cm deep in well-drained soil with support for vines.
Watering: Keep soil evenly moist throughout the growing season.
Harvesting: Dig tubers carefully after foliage has been killed by frost or begins to die back.
Maintenance: Provide trellising or allow to trail. Mulch to retain moisture.

Storage Tips for Future Use
Harvest Carefully: Gently lift tubers to avoid damage.
Clean and Dry: Brush off excess soil and let tubers dry for several days.
Store: Keep in a cool, dark, frost-free place with moderate humidity. Tubers store well for 3–5 months.

Certified Organic By
Islands Organics Producers Association (Cert#1962)