Oca 'Orange Beauty'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS WILL BE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.
Delicious bright orange, fairly large tubers, fresh and slightly sweet in taste. Plants produce longer runners. They can be used and eaten raw in salads, or cooked, stir-fried or deep-fried. Young shoots and leaves of the oca are elegant and delightfully spicy in salads!
Perhaps unknown to us, but a staple food in the Andes region after the potato, and also very popular in New Zealand. They grow to an altitude of 3000 m! The tubers here 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 mealy and sweet. In short, cultivation: in March, bring the tubers to growth in a warm, light spot, if possible put them outside on nice days and from mid-May plant them permanently outside. In late autumn, cover them to allow for the longest possible ripening, the tubers must overwinter frost-free.

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