Oxalis tuberosa
“Oca”

What’s like a potato but more attractive, nutritious & resistant to disease? Oca! A NON-INVASIVE Oxalis species that has been cultivated as a food crop in the Andes for centuries! Tubers come in a rainbow of colors (red, white, purple & yellow) & differ in flavor & texture. Some describe the flavor as potato-esque, but nuttier & tangy. Oca can be eaten raw, roasted, baked, boiled or fried. Your call! Plants are green & leafy with typical Oxalis foliage & flowers, growing to about 2’ high & spreading over time. Grows best with a long growing season, so areas with hard early frosts in Fall may not be able to get good yields. Harvest a couple of weeks after the foliage is frozen to the ground, usually in November or December.

Claire Woods
Propagator