Oca 'Twenty-Three'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF €1.00.
Delicious, almost perfectly round tubers in a light pink color, fresh and sweet-sour in taste. They can be used and eaten raw in salads as well as 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, and also very popular in New Zealand. They grow up to an altitude of 3000 m! The tubers here are perfectly round, with transverse indentations, and the cloverleaf and 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 plant them permanently outside from mid-May. Cover late in autumn to get the longest possible ripening, the tubers must overwinter frost-free.

Names:
Latin: Oxalis tuberosa, or also Oxalis crenata
Dutch: Oca
Also known as: Klaverzuringknol, Oxalis crenata
English: Oca