Botanical Name: Oxalis tuberosa
Some other names: Oka, New Zealand Yam, Papa roja, Apilla, Hibia
How to Grow It
Oca (Oxalis tuberosa) is a low-growing perennial, reaching around 30–40 cm tall, forming a lush carpet of clover-like leaves and small yellow flowers before dying back in winter. Beneath the soil, it produces plump, jewel-toned tubers (most commonly pink or red, though yellow, orange, and even purple varieties exist).
Climate & range: Oca loves temperate climates best but will grow in cooler subtropical zones. It struggles in the tropics unless you can source a heat-tolerant strain — in very hot weather (30 °C+ for sustained periods), the foliage wilts and stops growing.
Soil & sun: Prefers full sun and well-drained, fertile soil, but is tough enough to give you a decent crop in poor soils. Loose, friable soil will give you bigger, straighter tubers.
Water needs: Fairly drought tolerant but appreciates steady moisture during its main growing phase. Think of it like potatoes — a few deep soakings at key times will reward you with better yields.
Planting time: Plant Oca in spring once the soil warms up. It grows through the summer and only starts bulking up its tubers after the days shorten in autumn.
Propagation: The easiest way is by replanting tubers from your last harvest in spring. Just push them a few centimetres into the soil, and they’ll sprout. You can also strike tip cuttings early in the season, though most gardeners find tubers foolproof.
Containers: Oca will grow well in large pots or tubs — just replant fresh tubers every spring. Perfect if you don’t want it spreading through your garden.
Herbal & Nutrient Value
Oca isn’t just a quirky potato substitute — it’s nutritionally impressive too. The tubers are rich in carbohydrates (a great energy source) and provide calcium, iron, and phosphorus, supporting strong bones and healthy blood.
The leaves are loaded with vitamin C and are believed to have a decent antioxidant punch, helping the body fight off oxidative stress and inflammation. Traditionally, Oca has been used in the Andes (its native home) as a staple food cropfor centuries, with locals eating both the tubers and leaves regularly for vitality and resilience.
Traditional & Home Remedies
Sun-cured Oca (Khaya) – Tubers soaked then sun-dried over weeks to remove oxalates and sweetness increase.
Oca broth – Boiled as root vegetable in soups for energy and mild digestion aid.
Nutritive tonic – Boiled tubers and consumed for convalescence (traditional Andean custom).
Using It in the Kitchen
Oca is one of those plants that keeps on giving in the kitchen.
- Leaves: Sour and lemony — think sorrel — best used sparingly in salads, or cooked down in curries, soups, or stir-fries where their tang mellows.
- Tubers: The star of the show. They don’t need peeling — just scrub them clean. They can be eaten fresh, sliced thin into salads (they’re crisp, almost like radish), or cooked like potatoes — baked, boiled, roasted, or tossed into curries and casseroles.
Storage tip: Tubers store best unwashed in a paper bag in a cool, dark place, or for longer storage, sealed in a bag in the fridge.
Simple recipe ideas:
– Crisp Oca Salad – Slice raw tubers thinly and toss with lemon, olive oil, and fresh herbs for a crunchy side salad.
– Roasted Oca Mix – Roast whole tubers with olive oil, garlic, and rosemary for 45–60 minutes until golden.
– Oca Curry – Add cubed tubers to your favourite curry base; they soak up the spices beautifully.
– Herbed Mash – Boil tubers and mash with butter and parsley for a colourful twist on mashed potato.
– Oca & Egg Breakfast Skillet – Fry sliced tubers in a little butter, crack in eggs, and cook until set – a hearty breakfast with zing.
Other Uses
- Cultural importance: Oca is a traditional staple of Andean diets, valued as a reliable, hardy crop in high-altitude, poor-soil regions.
- Garden helper: Its low, spreading foliage makes a decent living mulch, shading soil and reducing weeds.
- Animal fodder: While the tubers are too precious to give away, excess leafy growth can be fed (sparingly) to poultry or rabbits.
Why it’s a survival plant:
Reliable crop – tough enough for poor soils and drought patches.
Self-renewing – plant a few tubers and you’ll have your next year’s crop.
Multiple edible parts – tubers for carbs, leaves for vitamin C.
If you’re looking for a quirky, colourful, and calorie-rich survival food, Oca deserves a spot in your garden.
