Mashua (Tropaeolum tuberosum) is an Andean tuber crop that thrives in temperate climates with cool summer temperatures. It is poorly adapted to warm, dry conditions and is best suited for maritime climates in North America. The ideal growing conditions include:

Elevations between 10,000 to 12,000 feet (3000 to 3700 m)
Average annual temperature around 52?F (11?C)
Cool summer temperatures, with high temperatures rarely rising above 80?F (27?C)
Propagation

Mashua tubers can be propagated by dividing them into smaller pieces, each with at least two eyes (dimply depressions). These pieces should be hardened off to allow the cut to dry out and form a callus.

Harvesting

Mashua tubers are ready to harvest when the tops of the plants begin to yellow and die back. The tubers can be dug up, cleaned, and stored in a cool, dark place.

Edible Parts

Tubers: high in vitamin C and relatively high in protein for a root crop
Leaves and flowers: edible and can be used in salads or as a cooked vegetable
Traditional Uses

Mashua has been traditionally grown at high elevations in the Andes, where it was used as a staple food crop. Aztec rulers reportedly used it as an anti-aphrodisiac to prevent their soldiers from being distracted by their wives.

Modern Uses

Mashua can be used in a variety of dishes, including stews and salads. It is also a popular crop among permaculture enthusiasts and gardeners, who appreciate its unique flavor and nutritional profile.