Inca peanut (Plukenetia volubilis)
The Inca Peanut, also known as the Mountain Peanut and Sacha Inchi, is a perennial evergreen climbing shrub native to the tropics of South America. It is a fatty-acid rich relative of the Euphorbiaceae (Spurge) family, related to the Otaheitie Indian Gooseberry and Castor-Oil Plant. The oil extracted from the Inca Peanuts contains high-volume amounts of omega 3 that can be used for many health and beauty purposes.
Their protein-rich seeds are one of Peru’s oldest cultivated plants, popular for roasting and containing a rich, oily, robust nutty crunch. Think chickpea crossed with a peanut, as far as flavor. The rich oil extracted from the seed is often found in cosmetics. Leaves are often cooked down and used for greens.
A fast, container-friendly grower, the Inca Peanut grows semi-hairy heart shaped leaves on a climbing vine. Best with a trellis, it creates weaving vines adorned with green, 5-sided, inedible pulped fruits which are kept on their vines to dry and brown before harvesting for their mature seeds.
Sacha Peanut, Mountain Peanut, Inca Nut, Amendoim-de-Inka, Amuio, Ticazo, Wild peanut, Supua, Sacha inchi
Native to:
Tropical South America
Traditional Uses:
Culinary, Cosmetics
Plant Type:
Perennial Evergreen Climbing Shrub
Harvest Season:
8 months after sowing
Mature Size:
6 ft tall
Soil & Moisture:
Rich, well-draining soil. Grows best in slightly acidic soil.
Light Requirements:
Full Sun, Part Shade
Self-Fertile:
Yes
Growth Rate:
Fast
Zone Hardiness:
Outdoors 10-12 with frost protection; Patio/Greenhouse 4+
Propagation:
Our Inca Peanut is grown by seed and is capable of harvest within a growing season
