Oca 'Amarillo'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.
Delicious fairly smooth tubers, white with red stripes, fresh and sweet and 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 decorative and delightfully spicy in salads!
Perhaps unknown to us, but in the Andes region, it is a staple food after the potato, and also very popular in New Zealand. They grow up to a height of 3000 m! The tubers here 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 mealy 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 from mid-May plant them permanently outdoors. Cover in late autumn to get as long a ripening period as possible, the tubers must overwinter frost-free.

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