Oxalis tuberosa

Oxalis tuberosa is a perennial plant species in the family Oxalidaceae, known as the wood sorrels. It is native to the Andes region of South America and is commonly known as oca in Spanish. The plant is cultivated for its edible tubers, which are used as a root vegetable in Andean cuisine.

Description

The Oxalis tuberosa plant grows up to 20 cm in height and has a bushy habit. The leaves are trifoliate, similar to other members of the Oxalis genus, and are bright green in color. The flowers are small and yellow, appearing in the summer months.

The tubers of the plant are its most distinctive feature. They are cylindrical in shape, with a length of 2-5 cm and a diameter of 1-3 cm. The skin of the tubers is thin and can be yellow, pink, orange, or red in color. The flesh is white or yellow and has a crisp texture when raw.

Cultivation

Oxalis tuberosa is a cool-season crop and is typically planted in the spring. The plant prefers well-drained soil and a sunny location. The tubers are harvested in the fall, after the foliage has died back.

In the Andes, the tubers are traditionally planted in mounds or ridges, a technique known as "andenes". This method helps to improve drainage and reduce the risk of tuber rot.

Uses

The tubers of Oxalis tuberosa are a staple food in the Andean diet. They can be eaten raw or cooked and have a slightly sour taste, similar to a lemon. The tubers are also used to make a fermented beverage known as "chicha de oca".

In addition to their culinary uses, the tubers have been used in traditional medicine. They are believed to have diuretic and antiscorbutic properties.

See also

• Andean cuisine
• Oxalis
• Tuber

References

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Oxalis tuberosa

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  Oxalis tuberosa
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  Oxalis tuberosa diversity
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  Close-up of an 'apricot' NZ yam
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  Oca
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  Oxalis tuberosa above ground