Oca 'Yellow Pink Flame'

AVAILABLE IN WINTER UNTIL STOCKS LAST. AFTER JUNE, THE TUBERS ARE POTTED AND SOLD WITH A SURCHARGE OF € 1.00.
Delicious, cylindrical tubers in yellow with a pink blush, fresh and sweet-sour in taste. They can be used 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 unfamiliar to us, but a staple food in the Andes region after the potato, also very popular in New Zealand. They grow up 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 floury and sweet. Cultivation in short: 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 Oxalis crenata
Dutch: Oca
Also: Klaverzuringknol, Oxalis crenata
English: Oca