Oxalis tuberosa (Oca, Igname)

Oxalis tuberosa, also known as Oca in Spain or New Zealand Yam in New Zealand, is a perennial plant belonging to the Oxalidaceae family. Native to the mountainous regions of South America, Oca is mainly grown 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 clover, and produces small flowers, usually yellow or pink. The tubers are cylindrical or spherical, with colors ranging from yellow, orange, and pink to red and purple.

Cultivation. Oca prefers well-drained soils and a temperate or cool climate. It is resistant to diseases and pests. In its native regions, Oca is often grown in mixed crops with other plants such as potatoes and quinoa.

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

Additional 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 Romania’s climate, it will be grown seasonally like the Potato, or in protected spaces.

Height including pot: approx. 20-30 cm
Pot diameter: 10-12 cm

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