Inca peanut (Plukenetia volubilis)

Inca peanut (Plukenetia volubilis)

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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.

Common Names: 
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

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