Oxalis tuberosa

Oxalis tuberosa, or Oca, is a fascinating plant native to the mountainous regions of South America. It is found mainly in the southern Andes from Venezuela to Argentina at altitudes between 2 800 and 4 000 m above sea level. The edible tubers have been an important source of food for the local population for thousands of years. However, not only the tubers but also the leaves and shoots can be eaten. The tubers contain 13-20% starch and about 1% protein. However, like Oxalis, the plant also harbours high levels of oxalates. For this reason, the tubers are left in the sun for several hours after harvesting and cooked. It came to Europe as a competitor to the potato in the 1830s, but it did not find the same use as it did among the Indians, for whom it was the second most used ingredient.

Oca has typical triple leaves for sorrel. Their colour can vary from yellow-green to green to red. The entire succulent is covered with fine hairs. During the dormant season the leaves dry out, but the plant survives thanks to underground tubers. The edible tubers are usually ovoid and about 3 cm long. The perennial grows back from them in spring.

It produces yellow flowers, typical of the genus Oxalis.

It is naturally adapted to colder climates and high altitudes. It does not tolerate temperatures above 28 °C. The succulent should not be watered during the leafless dormant season. The plant not only tastes good and is a healthy food, but also has a long and interesting history. If you like exotic crops and are looking for a succulent that has a lot to tell about, this plant is the ideal option for you.