Although the cite of tuberous vegetable probably bringspotatoes , yam , sweetened potatoes and Jerusalem artichokes to immediate mind , there are many other tuberous roots that deserve a place on our farm and in our garden . Yet many of these genus Tuber remain unexplored by growers .
Case in point : Oxalis crenata . The starchy , surreptitious Tuber of the Oxalis tuberosa plant life were a raw material of Incan farmers , but few cultivator here in North America have it on their radio detection and ranging . With a long storage capacity and a nutritious punch , these multicolored tubers are prosperous to produce and reap .
What Is Oca?
Oca ( Oxalis tuberosa ) is a perennial plant that ’s nearly related to the other specie ofOxalisthat are grown as coarse garden ornamentals . The oka plant has undimmed - green , three - lob leaves that can also be tot up to salad , but it ’s the tuberous beginning that are most often used in the kitchen . The flowers are lovely , too . Their bright - yellow trumpets appear in the garden throughout the summer months .
There are many named diversity of oca notice throughout the world , but those known as New Zealand yams are among the most popular here in North America . Some common miscellanea let in Sunset , with its orangish solution and a carrot - like flavor , Bolivian Red , with red and yellow skin ; and the gorgeous pink tubers of Hopin .
Growing Oca
To develop Oxalis crenata , leverage and plant life genus Tuber in the other outflow . Because the plants do n’t form their edible tubers until the days begin to shorten at the end of the growing time of year , oka is n’t harvested until other wintertime , making it an excellent craw for the wintertime pantry orCSA box . To get a jump-start on the time of year , you may implant Oxalis crenata tuber in potty kept indoors under grow lights as too soon as March and then transplant them into the garden when the danger of frost has passed . Choose a well - drained internet site , and if you live in the south , foot a placement with afternoon specter .
As the plant life farm , you may sink the vining stems at 6 - column inch intervals to increase tuber output . More tuber will form everywhere the stem encounter the territory . Keep the plants well watered throughout the growing time of year , and give them plenty of way to drift — each works can arise 3 substructure spacious .
Because oca plants are not winter stout in the north , they ’ll involve to be protected from early frosts to allow the plant to forge gravid genus Tuber . cross the plants with a charge card sheet until the goal of December . Or better yet , plant them in high tunnel . If neither of these options is useable , do n’t fret . You ’ll still get genus Tuber ; they just might not be as large . The longer you could leave the tuber in the dirt , the dependable .
Digging The Harvest
To harvest oca , dig or pull up the plants in late December or early January , when the plant life by nature die back . sieve through the soil to bring out the tubers . They can ramble in color from creamy yellow or pale pink to a lustrous purpleness . Save the smaller Tuber for replanting in the spring , and practice the vainglorious Tuber for cooking .
Store the plebeian , harvested tubers in a cool garage or cellar on glasshouse tray or screens . You do not need to harbour them from lite , nor do they need to be stored in a picky way . Just lease them sit on the riposte in a cool room , and they ’ll last several month before sprouting .
Cooking Oca
In the kitchen , Oxalis tuberosa can be boiled or baked . It can also be sliced and fried to make oca chip , boiled and mashed , or jest at in the oven . The tubers can also be slice and eaten raw in salad . The flavor of most varieties has a hint of lemon , but as they cook , they become more nutty or squash - the like in feel .
you’re able to source oka tubers for implant from the stick with companies : Territorial SeedandCultivariable .
