Oca 'Collection'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS WILL BE POTTED AND SOLD WITH A SURCHARGE OF €1.00.
Delicious tubers in all our available varieties and colors, fresh and sweet (sour) in taste. 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 deliciously spicy in salads!
Perhaps unknown in our country, but in the Andes region, it is a staple food after potatoes, and also 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. In short, the 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 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 known as: Wood sorrel tuber, Oxalis crenata
English: Oca