Oxalis tuberosa

The Peruvian Oca, sometimes called acid truffle, is cultivated for its small swollen tubers, which have a flavor reminiscent of potatoes and sorrel. Their color ranges from yellow to red. Plant the tubers in a warm place in April or directly in the ground in May. Harvesting can begin from mid-November.

The Peruvian Oca is a small swollen tuber with smooth skin, ranging in color from yellow to red. Despite its low yield, oca is interesting to grow to add a touch of originality to your vegetable garden and your plate. Its melting texture and slightly acidic taste resemble both potatoes and sorrel. Oca is consumed cooked but does not need to be peeled. It can be prepared like potatoes, mashed, fried or sautéed. The leaves are also edible and can be consumed in salads. Oca is rich in starch.

Planting is done with tubers, in a warm place in April or directly in the ground in May. The plant is bushy, with foliage similar to that of clover.

Harvesting: Ocas are harvested when the foliage has disappeared, starting from mid-November. Gently dig up the tubers with a garden fork as needed. Let them dry in the sun and in a dry place for a few days to reduce acidity. The harvest can continue even with light frost, but it should be completed before severe cold sets in. If you want to consume the leaves, pick them green as needed.

Storage: Oca can be stored like potatoes, in a cool and shady place. You can store the tubers for a few months, in a cellar or in a dry sand-filled silo.

The gardener's little trick: 2 tips to reduce the acidity of ocas:

- after harvesting, expose the tubers to the sun for a week

- when cooking, change the cooking water at least twice