Tropaeolum tuberosum
Mashua
Explore the size, hardiness, soil, light, edible uses and harvest period of Tropaeolum tuberosum.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium)
Acidic Neutral Alkaline
Full sun
Usage properties
Flowers, Root, Leaves
Repellent
Description
Cooked tubers have a peppery taste that many find quite unpleasant. The flavor can be improved by freezing the tubers after cooking. As a result, they are considered a delicacy by many people. It has also been noted that the taste improves when the tubers are harvested after they have been frozen, but severe frost can damage the tubers. According to other reports, the tubers could be partially dried before use. The tubers can be up to 10 cm long and 5 cm thick, rich in vitamin C, and when dried, they contain up to 16% protein. The leaves can be eaten raw or cooked as a vegetable, while the flowers can be consumed raw.