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Nasturtium Tuberose
Shape and external appearance
Tubers fleshy, conical and bumpy.
Properties
Is used in renal diseases and as a diuretic.
Caliber
From 5 to 10 cm long.
Scientific and botanical name
Tropaeolum tuberosum (Family Tropaeolaceae) Other names: Mashua (Peru and Ecuador), Mashwa or mashua, Maswallo , Mazuko, Mascho (Peru), Añu (Peru and Bolivia), Isano, Cubio (Colombia).
Coloring
Yellow and white color, spotted with purplish red.
Origin & Culture
The tuberous nasturtium is a plant cultivated in the Andes, where it remains the main source of food. Harvesting begins five or six months after planting and, at the earliest, towards the end of October.
Smell
Preparation advice
The tubers are eaten like potatoes: boiled with the skin on, served with butter or cream. They can also be eaten raw, rapped as a condiment in salads.
Texture
Home preservation
Can be kept for 1 week in a cool place.
Flavor
The tuber is rather pungent and peppery when raw, but this aspect disappears as soon as it is cooked.
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D
Avril (4)
Mai (5)
Novembre (11)
Décembre (12)
Our recipes based on this product
Packaging available for this product
Colis carton, Colis bois, Barquette
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D
Avril (4)
Mai (5)
Novembre (11)
Décembre (12)
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Laurent, Ronan and Frédéric Méar
Producers for La Légumière
Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.
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