Our Mashua is organically grown at KoruKai Herb Farm, New Zealand, without the use of synthetic fertilisers, pesticides, or herbicides.
You will receive 1 large tuber (left hand) or two medium tubers (right hand). The large tuber can be cut in half before planting (more info below).
Mashua is one of the easiest and most productive Andean root crops to grow. Closely related to the garden nasturtium, it produces vigorous climbing vines, beautiful edible flowers, and generous crops of colourful, nutritious tubers. It has been cultivated in the Andes for thousands of years alongside potatoes, oca, and ulluco, where it remains an important traditional food crop.
At KoruKai Herb Farm it has become one of our favourite perennial vegetables. It grows vigorously through our food forest, scrambling over shrubs, fences, and trellises while producing outstanding yields with very little maintenance.
The vigorous vines produce attractive three- to five-lobed leaves and masses of bright orange, yellow, or occasionally red trumpet-shaped flowers during autumn. Given a support to climb, plants commonly reach 2.5–4 metres in height, although they also make an excellent edible groundcover when allowed to trail.
Beneath the soil, Mashua produces clusters of smooth, waxy tubers ranging from 8–20 cm long. Depending on the variety, tubers may be white, cream, yellow, orange, red, or purple.
Given a cool summer, consistent moisture, and a long frost-free autumn, Mashua can produce exceptional yields. At KoruKai Herb Farm we average around 4 kg of tubers per plant, with our best plant producing an incredible 6.7 kg in one season.
Growing Conditions
Mashua thrives in cool, moist climates and is one of the most cold-tolerant of the Andean root crops.
It grows exceptionally well throughout much of the South Island and performs well in cooler parts of the North Island. In warmer regions, choose a site with afternoon shade and reliable summer irrigation.
Plants prefer full sun in cooler climates, while afternoon shade is beneficial where summer temperatures regularly exceed 27°C.
Mashua grows well in a wide range of soils but performs best in fertile, well-drained soil rich in organic matter. Consistent moisture throughout summer is important for producing large, healthy tubers.
Given something to climb, Mashua quickly covers fences, trellises, arches, corn, fruit trees, or shrubs. It also performs well as a sprawling groundcover where space allows.
An added bonus is its natural resistance to many insect pests, nematodes, and soil-borne diseases, making it an excellent companion plant in vegetable gardens and food forests.
Planting Instructions
Plant the tubers as soon as you receive them. Choose a sunny position and prepare the soil by incorporating generous amounts of compost, vermicast, or well-rotted manure. Plant whole tubers approximately 5 cm deep and space plants 60–90 cm apart. Tubers may also be cut, like potatoes, provided each section has at least two healthy growing eyes. If cutting tubers, allow the cut surfaces to dry and heal for several days before planting.
Apply a generous layer of organic mulch such as straw, autumn leaves, woodchips, or grass clippings to conserve moisture and suppress weeds.
As the vines begin growing, provide a trellis or other support if you wish to grow vertically. Otherwise they will happily spread across the ground.
During the growing season, mound additional soil or mulch around the base of the plant once or twice. This protects developing tubers from sunlight and frost while often improving yields.
Water deeply during dry periods, particularly through summer and early autumn.
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Harvesting
Mashua forms its tubers late in the season, once day length falls below approximately 14 hours. For this reason it benefits from a long, frost-free autumn.
Harvest once the foliage begins to yellow and die back in late autumn or early winter.
Carefully dig around the base of the plant to reveal the clusters of colourful tubers. Select the largest, healthiest tubers for replanting the following season and enjoy the remainder in the kitchen.
Freshly harvested tubers can be eaten immediately but become noticeably sweeter if left in a cool, bright place or indirect sunlight for several days after harvest.
Nutritional Benefits*
Mashua is exceptionally nutritious and naturally rich in vitamin C, antioxidants, dietary fibre, and minerals. Compared with many other root vegetables, it also contains relatively high levels of protein. Like other members of the nasturtium family, Mashua contains natural glucosinolates and isothiocyanates—compounds currently being studied for their antioxidant, antimicrobial, and health-supporting properties.
Culinary Uses
Almost every part of the plant is edible. The young leaves have a pleasant peppery flavour similar to garden nasturtiums and can be enjoyed in salads, used as wraps, or lightly cooked like spinach. The flowers are sweet with delicate hints of anise and make beautiful edible garnishes.
The tubers are remarkably versatile:
- Eat raw for a crisp, mildly peppery flavour similar to radish.
- Slice thinly into salads or coleslaw.
- Pickle or ferment.
- Roast until caramelised and creamy.
- Fry in butter or olive oil.
- Add to soups, stews, curries, and casseroles.
- Mash or bake like potatoes.
When roasted, Mashua develops a rich, creamy texture with a unique sweet flavour that many people describe as a combination of potato, sweet potato, liquorice, and vanilla. Its complex flavour pairs beautifully with butter, garlic, rosemary, cumin, smoked paprika, and slow-cooked meats.
One of the great joys of growing Mashua is that it offers beautiful flowers, lush foliage, excellent companion planting qualities, and abundant harvests—all from a single remarkably productive plant.
* This information is provided for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
Below: Record harvest! 1 plant yielded 6.7 kilos of tubers.
