Mexican Red Oca Tubers
The Mexican Red Oca Tubers – Oxalis tuberosum is a red variety of Oca grown in the mountains of Mexico. This Andean tuber is dark red with an apple-like texture and mild, sweet flavor. All parts of Oca may be eaten.
A traditional food native to the Andes region of South America, these Oca were re-introduced by Dr. Alan Kapuler, PhD, public domain plant breeder, of Peace Seeds in Corvallis. Dark, blood red, flattened cylindrical tubers ranging from sweet to tangy, tuberizing after equinox, harvested late fall, after frost. Round to cylindrical tubers 1–6″ long. Sprawling succulent stems. Grow similar to potatoes. Traditionally the tubers are exposed to sun and cold for several days after harvest to increase sweetness. Light exposure also enriches the vivid colors.
Latin Name: Oxalis tuberosa
Site and Soil: Mexican Red Oca Tubers does well in full sun to partial shade in well drained soil, loose soil pH 5.3-7.8.
Bearing Age: Perennial tubers, can be harvested annually.
Size at Maturity: 2-3 feet tall, sprawling
Ripening Time: November-January
USDA Zone: 5-9