Oxalis tuberosa

Oca is a perennial plant in the oxalis, or wood-sorrel family, that overwinters as underground stem tubers. These tubers have many names, including Oca, Uqa, and New Zealand yam and are one of the so-called ‘lost crops of the Incas’. The plant has been a staple crop in the central Andes for centuries, growing at high elevations in Peru, Bolivia, Venezuela, and Argentina found as high as 12,000 feet above sea level.

In addition to the tubers, the leaves and stems are also edible, often having a tangy, citrusy flavor similar to rhubarb. There are many varieties of Oca in cultivation today and the flavors and textures vary from tangy to bland, and starchy, crunchy, or mealy. Oca is a highly nutritious crop that has good yields and provides some ornamental value in the garden. Growing as a groundcover, Oca plants never reach more than a foot in height and prefer to spread and trail. The leaves are photo sensitive and will often close up at night.

Cold hardy to USDA zone 7b and above, or to 5 degrees Fahrenheit.

As featured on the Food Network's original show Chopped, Season 52, Episode 9, starting at 18 minutes and 30 seconds!