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{{otheruses}}
{{Taxobox
| color = lightgreen
| name = Oca
| image = Oxallis_tuberosa.jpg
| image_width = 256px
| image_caption = Raw oca tubers for sale, southern Peru
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Geraniales]]
| familia = [[Oxalidaceae]]
| genus = ''[[Oxalis]]''
| species = '''''O. tuberosa'''''
| binomial = ''Oxalis tuberosa''
| binomial_authority = [[Francesco Savignone|Savign.]]
}}
The '''oca''' or '''oka''' is a [[perennial plant]] grown in the central and southern [[Andes]] for its [[starch]]y edible [[tuber]], used as a [[root vegetable]]. Its leaves and young shoots can be eaten as a green vegetable as well. Introduced to [[Europe]] in 1830 as a competitor to the potato and to [[New Zealand]] as early as 1860, it has become popular in that country under the name '''New Zealand yam''' and is now a common table vegetable.
The oca is one of the important staple crops of the [[Andes Mountains|Andean highlands]], second only to the [[potato]] due to its easy propagation, and tolerance for poor soil, high altitude and harsh climates.
The flavor is slightly tangy, and texture ranges from crunchy (like a [[carrot]]) when undercooked, to starchy or mealy when fully cooked. Though the original Andean varieties are widely variable in color from purple to yellow, the standard NZ variety is a fleshy pink.
Ocas need a long [[growing season]], and are [[day length dependent]], forming tubers when the day length shortens in the fall. In areas with harsh winter climates, the cold weather that accompanies shorter days may kill the plant before tubers have a chance to form. Likewise in tropical areas where the days are uniformly longer, the oca will not set a crop successfully, since the days are never short enough.
Ocas are fairly high in [[oxalates]], concentrated in the skin, and traditional Andean preparation methods were geared towards reducing the oxalate level of the harvested vegetable. This is done by exposure to sunlight which increases the [[glucose]] content and sweet taste of the oca. Recent oca [[cultivars]] have a lower oxalate content, and have also been selected for more flexibility in day lengths.
The oca can be prepared like most root vegetables by being boiled, baked or fried. In the [[Andes]] it is part of stews and soups; served like potatoes or can be served as a sweet. Oca is eaten raw in [[Mexico]] with salt, lemon and hot pepper.
==References==
*Davidson, Alan. Oxford Companion to Food (1999). "Oca", p. 547 ISBN 0-19-211579-0
==Trivia==
Many New Zealanders remain unaware of the origins of this vegetable, or the use of the word "[[yam (vegetable)|yam]]" in other parts of the world. The situation is confused further by New Zealanders' use of a [[Māori language|Māori]] word, "Kūmara", to refer to the local [[sweet potato]] - a vegetable which in turn is known as "yam" in much of North America.
{{commons|Oxalis tuberosa}}
[[Category:Geraniales]]
[[Category:Root vegetables]]
[[Category:Oxalidaceae]]
[[Category:Underutilized crops]]
{{Taxobox
| color = lightgreen
| name = Oca
| image = Oxallis_tuberosa.jpg
| image_width = 256px
| image_caption = Raw oca tubers for sale, southern Peru
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Geraniales]]
| familia = [[Oxalidaceae]]
| genus = ''[[Oxalis]]''
| species = '''''O. tuberosa'''''
| binomial = ''Oxalis tuberosa''
| binomial_authority = [[Francesco Savignone|Savign.]]
}}
The '''oca''' or '''oka''' is a [[perennial plant]] grown in the central and southern [[Andes]] for its [[starch]]y edible [[tuber]], used as a [[root vegetable]]. Its leaves and young shoots can be eaten as a green vegetable as well. Introduced to [[Europe]] in 1830 as a competitor to the potato and to [[New Zealand]] as early as 1860, it has become popular in that country under the name '''New Zealand yam''' and is now a common table vegetable.
The oca is one of the important staple crops of the [[Andes Mountains|Andean highlands]], second only to the [[potato]] due to its easy propagation, and tolerance for poor soil, high altitude and harsh climates.
The flavor is slightly tangy, and texture ranges from crunchy (like a [[carrot]]) when undercooked, to starchy or mealy when fully cooked. Though the original Andean varieties are widely variable in color from purple to yellow, the standard NZ variety is a fleshy pink.
Ocas need a long [[growing season]], and are [[day length dependent]], forming tubers when the day length shortens in the fall. In areas with harsh winter climates, the cold weather that accompanies shorter days may kill the plant before tubers have a chance to form. Likewise in tropical areas where the days are uniformly longer, the oca will not set a crop successfully, since the days are never short enough.
Ocas are fairly high in [[oxalates]], concentrated in the skin, and traditional Andean preparation methods were geared towards reducing the oxalate level of the harvested vegetable. This is done by exposure to sunlight which increases the [[glucose]] content and sweet taste of the oca. Recent oca [[cultivars]] have a lower oxalate content, and have also been selected for more flexibility in day lengths.
The oca can be prepared like most root vegetables by being boiled, baked or fried. In the [[Andes]] it is part of stews and soups; served like potatoes or can be served as a sweet. Oca is eaten raw in [[Mexico]] with salt, lemon and hot pepper.
==References==
*Davidson, Alan. Oxford Companion to Food (1999). "Oca", p. 547 ISBN 0-19-211579-0
==Trivia==
Many New Zealanders remain unaware of the origins of this vegetable, or the use of the word "[[yam (vegetable)|yam]]" in other parts of the world. The situation is confused further by New Zealanders' use of a [[Māori language|Māori]] word, "Kūmara", to refer to the local [[sweet potato]] - a vegetable which in turn is known as "yam" in much of North America.
{{commons|Oxalis tuberosa}}
[[Category:Geraniales]]
[[Category:Root vegetables]]
[[Category:Oxalidaceae]]
[[Category:Underutilized crops]]