The Chilean maqui is a vigorous shrub, which can reach up to 4 meters in height. It produces small, black-purple berries, tangy and particularly rich in vitamin B, C, anthocyanins and polyphenols.
The shrub is quite adaptable in terms of light exposure, thriving in both full sun and partial shade. Its hardiness is moderate, making it more suited to regions with mild winters. Its semi-evergreen foliage gives it year-round appeal.
For successful planting, maqui prefers soil rich in organic matter and well-drained. Tolerating sea spray well and appreciating constant atmospheric humidity, it flourishes particularly in coastal conditions.
The black fruits of the maqui can be eaten raw, cooked or dried, and are ideal for making jams, coulis, sorbets, as well as for making juices or alcoholic beverages.