Oca 'Crimson & Gold'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.
This is a successful selection in beautiful red and yellow color. This gives high yield! The crop forms long stems and many tubers on the above-ground stems. The long stolons on the stems grow again into the ground and form full-fledged tubers there: fresh-sour in taste. They can be used and eaten raw in salads, cooked, in a stir-fry, or deep-fried. Young shoots and leaves of the oca are ornamental and deliciously spicy in salads!
Perhaps unknown to us, but a staple food in the Andes region after the potato, also very popular in New Zealand. They grow up to a height of 3000 m! Our tubers are spherical, 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 floury and sweet. Cultivation in brief: in March, bring the tubers to growth in a warm, light spot, if possible, put them outside on nice days and plant them permanently outside from mid-May. Cover late in autumn to get the longest possible ripening, the tubers must overwinter frost-free.

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