Oca

Oca

Cultivated for thousands of years, the tubers have a variety of flavors from crisp and lemony fresh to buttery and sweet when cooked. Still unknown as a food outside of South America with the exception of Mexico where it has been grown for over 200 years and New Zealand where it has been farmed recently.

Grow similar to potatoes, the larger tubers develop late in the season after Autumnal Equinox with cool weather and shortened daylength. Traditionally the tubers are exposed to sun and cold for several days after harvest to increase sweetness.

Light exposure also enriches the vivid colors. Oca also make captivating ornamental plants.

Botanic Name Botanic Name Dimension H X W Description Nutritional Advantage
Oca Oxalis tuberosa 2ft x 3ft Round to cylindrical tubers 1–6″ long. With hundreds of known cultivars in an alluring spectrum of colors from yellows to oranges, pinks and reds. Sprawling succulent stems to about 1′ tall with trifoliate clover-like leaves, yellow flowers. One of the easier Andean tubers to grow and second only to the potato in popularity. Packs small amount of protein and mostly carbohydrates as well as:
Calcium
Phosphorus
Iron
Retinol
Riboflavin
Niacin
Vitamin C