Oxalis tuberosa (Oca, Yam)

Oxalis tuberosa, also known as Oca in Spain or Yam in New Zealand, is a perennial plant that is part of the Oxalidaceae family. Originally from the mountainous regions of South America, Oca is cultivated mainly for its edible tubers, which are an important food in countries such as Peru, Bolivia and New Zealand.

Appearance . The plant has trifoliate leaves, similar to those of the clover, and produces small flowers, usually yellow or pink. The tubers are cylindrical or spherical, having varied colors from yellow, orange and pink to red and purple.

Culture. Oca prefers well-drained soils and a temperate or cold climate. It is resistant to diseases and pests. In the native regions, Oca is often grown in polyculture with other plants such as potatoes and quinoa.

Consumption. Tubers can be eaten in different forms: boiled, fried, baked or even raw. They have a taste similar to that of potatoes, but with sour or sweet notes, depending on the variety. They are a good source of carbohydrates, fiber, vitamin C, but also other vitamins. They are also used in various traditional South American dishes.

Adjacent Uses. The leaves and stems of the plant are also edible and can be used in salads or as cooked greens.

The tubers mature in 6-9 months.

In the climatic conditions of Romania, it will be cultivated seasonally, like the potato, or in protected areas.

Height with pots included: 30-50 cm
Pot diameter: 12 cm

In the cold season, they are sold without leaves (potted tubers).