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Known by its scientific name, Lepidium meyenii, maca is a type of cruciferous vegetable native to the Andes of Peru. Maca has a similar appearance and size as radishes or turnips with green tops and roots that range in color from yellow to purple and black. The pleasant-tasting root is a natural source of healing nutrition, but it also has a long history of being a safe superfood that has been consumed for its health benefits for thousands of years in regions of the Andes Mountains. It’s also considered an “adaptogen,” a name given to certain herbs, plants and natural substances that help the body naturally adapt to stressors like a busy schedule, demanding job or illness. Not only that, but maca provides a host of important micronutrients and is jam-packed with antioxidants, and it has been shown to balance hormone levels, and improve energy, mood and memory