Maca was domesticated at least 1,300 to 2,000 years ago and has been used commonly as a food by native Andean people because of its high nutritional value as well as to enhance fertility and sexual performance. Indigenous people used maca to treat numerous conditions including anemia, tuberculosis, sterility, and fatigue. Ethnobotanical studies document the use of maca for depression, and cancer, as well as for menstrual and sexual disorders.
The tuberous hypocotyl, or root, of the plant may be eaten raw or cooked, and dried and stored for years without serious deterioration. The root has a tangy taste and an aroma similar to that of butterscotch. Dried root may be mixed with honey or fruits to prepare juices, gelatins, jams, and alcoholic beverages.