Oca 'Pink Perfection'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.
Delicious pink tubers, fresh and sweet 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 to us, but a staple food in the Andes region after the potato, also very popular in New Zealand. They grow to an altitude of 3000 m! The tubers here are round, 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 mealy and sweet. In short, cultivation: in March, start growing the tubers 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 known as: Clover Sorrel Tuber, Oxalis crenata
English: Oca