Oca 'New Zealand'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS WILL BE POTTED AND SOLD WITH A SURCHARGE OF €1.00.
Delicious wine-red with white, fairly large tubers, fresh and slightly sweet in taste. New Zealand is one of the mildest-tasting varieties. 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 decorative and delightfully piquant in salads!
Perhaps unknown to us, but a staple food in the Andes region after potatoes, and very popular in New Zealand. They grow up to an altitude of 3000 m! Our tubers 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 floury and sweet. Growing in brief: in March, start the tubers growing 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 achieve 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