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© Frances Michaels COMMON NAMES: New Zealand yam, truffette acide, papa roja, quiba, ibias, knollen-sauerklee BOTANICAL NAME: Oxalis tuberosa FAMILY: Oxalidaceae, the oxalis or wood sorrel family PLANT DESCRIPTION
A compact, attractive, bushy perennial plant with clover-like leaves to 20-30 cm high. Oca tubers look like stubby, wrinkled carrots. It is suited to temperate areas and will tolerate high altitudes. Oca is resistant to low temperatures and thrives in moderately cool climates but freezing will kill the foliage. If the tubers are already established it will re-sprout. Temperatures above 28°C cause the plant to wilt. Tubers start forming 4 months after planting and production peaks at 6 months. It tolerates a wide range of soil types and pH.
USES Oca uses are similar to a potato i.e. oca can be boiled, baked or fried. In Mexico, oca is commonly sprinkled with salt, lemon and hot pepper and eaten raw. It is also made into pickles with vinegar. In the Andes, the tubers are placed in the sun for a few days, to sweeten them. The leaves can be eaten as a sorrel substitute. Oca can also be used as a pig forage, tubers and foliage are relished by pigs.
PLANTING The recommended planting time is spring in cool areas and at the beginning of the wet season in warmer areas. To plant cover the tubers with soil to a depth of 5 cm; space plants 30 cm apart. Oca plants should be hilled like potatoes to encourage tuber formation, at about 4 months.
HARVEST When the tubers are mature, the foliage starts to die back. Oca is more perishable than potatoes, but if properly handled can be stored at room temperature for some months. Store the best tubers for propagation the next season in dry sand or sawdust, in a cool dark place.
Available from Green Harvest: July to August 2008
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OCA
GROWING
INFORMATION