Home /Oca, oxalis tuberosa

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Oca, oxalis tuberosa

ocaThe tubers can be eaten raw or cooked. An acid lemon flavour when first harvested, if left out in the sun the tubers turn sweet, so sweet in some varieties that they are said to resemble dried figs and are sold as fruits in local markets in S. America.

The cooked root is delicious whether in its sweet or acid state, it can be boiled, baked etc in similar ways to potatoes. oca tuber

The tubers tend to be rather smaller than potatoes, with good sized specimens reaching 8 cm or more in length. The slightly waxy skin makes cleaning them very easy.

The carbohydrate is rich in sugar and easy to digest. Acid types are rich in oxalic acid (up to 500ppm) but sweet forms have much less oxalic acid than is found in potatoes.

Edible young leaves and flowers can be used raw or cooked, but are of poor quality.