Oca 'Mexican Red' / 'Red Cardinal'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS ARE POTTED AND SOLD AT A SURCHARGE OF €1.00.
Delicious deep wine-red, rather large tubers, fresh and slightly sweet in taste. Plants produce longer runners. They can be used and eaten raw in salads, cooked, stir-fried, or deep-fried. Young shoots and leaves of the oca are elegant and pleasantly spicy in salads!
Perhaps unknown to us, but a staple food in the Andes region after potatoes, and also very popular in New Zealand. They grow up to an altitude of 3000 m! The tubers here are round, with transverse indentations, the clover leaf and the orange-yellow flowers are very decorative. The taste is like a potato with a pleasant, slightly sour aftertaste (oxalic acid). This disappears, however, if the tubers have been in the sun for a few days, they then become mealy and sweet. A brief overview of cultivation: in March, start the tubers growing in a warm, light spot, if possible put them outside on nice days, and plant them permanently outdoors from mid-May. Cover them late in autumn to ensure the longest possible ripening, the tubers must overwinter frost-free.

Names:
Latin: Oxalis tuberosa, or also Oxalis crenata
Dutch: Oca
Also known as: Klaverzuringknol, Oxalis crenata
English: Oca