Oxalis tuberosa
Oca
Common names: Tuberous oxalis, Andean oxalis
Photo: Frank Vincentz · CC BY-SA 3.0 · Source
This description was machine-translated.
Description
Oxalis tuberosa, commonly known as Oca, is a tuberous plant native to the Andes. It produces colorful, cylindrical tubers underground in shades of yellow, pink, or red. Above ground, it forms a loose shrub with small, leaf‑like blades that fold together in the evening. Tubers begin forming only after the days shorten in autumn, so harvest occurs after the first mild frosts, typically late October to November. Raw tubers have a pleasantly tart flavor; cooked they become milder, resembling potatoes with a lemony note.
Care instructions
Plant sprouted tubers after the last frost (around mid‑May, week 20) spaced about 30 cm apart in loose, humus‑rich soil. Oca prefers a sunny to partially shaded position and consistent moisture, but the tubers should not sit in standing water. In summer, mound soil around the plants as you would with potatoes; this encourages tuber development and protects the base from light. Because tubers swell only after short days in autumn, be patient until October. When the foliage dies back after the first frost, carefully dig up the tubers. Store harvested tubers in a cool, frost‑free place, such as a box with slightly damp sand in a cellar.
Soil & site
Soil pH
Soil type
well-drained, humus-rich, nutrient-rich, loamy
Feeding
Medium feeder
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