Oca 'Fourteen'

AVAILABLE IN WINTER WHILE STOCKS LAST. AFTER JUNE, THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.
Delicious, fairly smooth, almost spherical tubers in a warm yellow color, 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 ornamental and deliciously spicy in salads!
Perhaps unknown to us, but a staple food after the potato in the Andes region, and also very popular in New Zealand. They grow up to an altitude of 3000 m! The tubers here 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, 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: Klaverzuringknol, Oxalis crenata
English: Oca