Food Forest Plants

Mauka (Mirabilis expansa)

Sorry, I am not allowed to ship to WA, TAS, NT, and I don’t ship internationally!

$9.95

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Mauka (also known as chago, miso) is a sizeable Andean perennial root crop with edible leaves. It’s more than a novelty crop and has a long tradition of use. The root tastes good, but the leaves have a very strong flavour. I believe that mauka has a place in a resilience garden geared towards self-sufficiency. It is also a crop no one would recognise as an edible crop!

What the Root Tastes Like & Uses

The root of Mauka has a dense, satisfying texture. The flavour is often described as a mix between potato and cabbage—with a mild sweetness, especially after curing or drying in sunlight. However, I did not taste the cabbage flavour, but I did not cure the root either. Mauka tastes excellent boiled, mashed, or roasted. The leaves and young shoots are edible too, they taste a bit like strong celery.

Nutrition & Health Benefits

Mauka is high in carbs (a self-sufficient way to replace pasta), contains dietary fibre, and significant protein in the leaves (on a dry-weight basis). It also offers minerals like potassium and calcium, and vitamin C. Because of its tough, dense root, it stores well. As with many roots, the curing or drying process can improve flavour and reduce less desirable compounds.

Growing Conditions: Climate, Soil, Light & Drainage

  • 🌞 **Climate**: Mauka is a tropical highland crop grown at an altitude between 2,800 and 3,500 metres, hence it prefers cooler, temperate to subtropical climates. But as temperatures stay the same year-round in the tropical highlands, it’s still frost-sensitive above ground (the top may die back with frost), but its root/crown can survive milder freezing conditions. I don’t know how mauka would fare in very frosty winters, good drainage and mulch would certainly help. Otherwise, it would be cautious to dig up the root and overwinter a slip in a bucket of moist sand in a frost-free location.
  • 🗺️ **Port Stephens & Australia**: we’re not in the highlands, but mauka still grows well here in Tea Gardens.
  • 🌱 **Soil**: Mauka does well in fertile, loose soils: loamy, sandy, or well-amended soils. It must be well-drained — waterlogging is harmful. Soil pH from about 5.5 to 7.5 is tolerable, with mildly acidic to neutral being ideal. 
  • 💧 **Light & Water**: Full sun to part shade works. Too much shade reduces root development. Keep soil moist, especially during periods of root growth, but avoid soggy soil. Moderate water, regular moisture is better than extremes. 

Growth Habit & Harvest Time

📏 Mauka is sprawling: stems can become long, and in good conditions the plant may reach up to ~1.0-1.8 m wide and ~1-1.2 m tall during a growing season. Harvesting usually occurs ~7-9 months after planting when roots are mature (or even earlier in favourable conditions), though leaving plants in for 1-2 years increases yield substantially. The top dies back after frost, but the root remains alive underground.

Summary & Suitability for Food Forests / Home Gardens

✔ Mauka is especially good for gardeners wanting a resilient perennial root crop. It offers edible roots, edible leaves, and good storage potential. Because it survives underground through mild frost and adapts to a range of soils, it’s well-suited for home gardens and food forests in many parts of Australia, including Port Stephens. Its sprawling habit means giving it space, or using it as part of mixed beds.

Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.

Mauka (also known as chago, miso) is a sizeable Andean perennial root crop with edible leaves. It’s more than a novelty crop and has a long tradition of use. The root tastes good, but the leaves have a very strong flavour. I believe that mauka has a place in a resilience garden geared towards self-sufficiency. It is also a crop no one would recognise as an edible crop!

What the Root Tastes Like & Uses

The root of Mauka has a dense, satisfying texture. The flavour is often described as a mix between potato and cabbage—with a mild sweetness, especially after curing or drying in sunlight. However, I did not taste the cabbage flavour, but I did not cure the root either. Mauka tastes excellent boiled, mashed, or roasted. The leaves and young shoots are edible too, they taste a bit like strong celery.

Nutrition & Health Benefits

Mauka is high in carbs (a self-sufficient way to replace pasta), contains dietary fibre, and significant protein in the leaves (on a dry-weight basis). It also offers minerals like potassium and calcium, and vitamin C. Because of its tough, dense root, it stores well. As with many roots, the curing or drying process can improve flavour and reduce less desirable compounds.

Growing Conditions: Climate, Soil, Light & Drainage

  • 🌞 **Climate**: Mauka is a tropical highland crop grown at an altitude between 2,800 and 3,500 metres, hence it prefers cooler, temperate to subtropical climates. But as temperatures stay the same year-round in the tropical highlands, it’s still frost-sensitive above ground (the top may die back with frost), but its root/crown can survive milder freezing conditions. I don’t know how mauka would fare in very frosty winters, good drainage and mulch would certainly help. Otherwise, it would be cautious to dig up the root and overwinter a slip in a bucket of moist sand in a frost-free location.
  • 🗺️ **Port Stephens & Australia**: we’re not in the highlands, but mauka still grows well here in Tea Gardens.
  • 🌱 **Soil**: Mauka does well in fertile, loose soils: loamy, sandy, or well-amended soils. It must be well-drained — waterlogging is harmful. Soil pH from about 5.5 to 7.5 is tolerable, with mildly acidic to neutral being ideal. 
  • 💧 **Light & Water**: Full sun to part shade works. Too much shade reduces root development. Keep soil moist, especially during periods of root growth, but avoid soggy soil. Moderate water, regular moisture is better than extremes. 

Growth Habit & Harvest Time

📏 Mauka is sprawling: stems can become long, and in good conditions the plant may reach up to ~1.0-1.8 m wide and ~1-1.2 m tall during a growing season. Harvesting usually occurs ~7-9 months after planting when roots are mature (or even earlier in favourable conditions), though leaving plants in for 1-2 years increases yield substantially. The top dies back after frost, but the root remains alive underground.

Summary & Suitability for Food Forests / Home Gardens

✔ Mauka is especially good for gardeners wanting a resilient perennial root crop. It offers edible roots, edible leaves, and good storage potential. Because it survives underground through mild frost and adapts to a range of soils, it’s well-suited for home gardens and food forests in many parts of Australia, including Port Stephens. Its sprawling habit means giving it space, or using it as part of mixed beds.

Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.