Oca 'Bubble Gum'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.

Delicious light pink tubers, fresh and slightly sweet in taste. This is a mutant of Pink Perfection. They can be eaten raw in salads, cooked, stir-fried or deep-fried. Young shoots and leaves of the oca are elegant and deliciously spicy in salads!
Perhaps unfamiliar to us, but in the Andes region a staple food after potatoes, also very popular in New Zealand. They grow up to an altitude of 3000 m! The tubers are spherical with transverse indentations, the cloverleaf 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. In short, the cultivation: in March, start the tubers growing in a warm, light place, if possible, put them outside on nice days and plant them permanently outside from mid-May. Cover 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: Klaverzuringknol, Oxalis crenata
English: Oca