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|edible part and use={{Has part with edible use
 
|edible part and use={{Has part with edible use
 
|part used=Tubers
 
|part used=Tubers
|part used for=Fresh
+
|part used for=Fresh,Cooked
}}{{Has part with edible use
+
|part used=Tubers
+
|part used for=Cooked
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|part use details=Tubers - raw or cooked{{Ref | PFAFimport-2}}{{Ref | PFAFimport-103}}{{Ref | PFAFimport-183}}. An acid lemon flavour when first harvested, if left out in the sun the tubers turn sweet{{Ref | PFAFimport-183}}, so sweet in some varieties that they are said to resemble dried figs and are sold as fruits in local markets in S. America{{Ref | PFAFimport-34}}{{Ref | PFAFimport-37}}{{Ref | PFAFimport-97}}{{Ref | PFAFimport-196}}. The cooked root is delicious whether in its sweet or acid state, it can be boiled, baked etc in similar ways to potatoes[K]. The tubers tend to be rather smaller than potatoes, with good sized specimens reaching 8cm or more in length. The slightly waxy skin makes cleaning them very easy[K]. They contain about 70 - 80% moisture, 11 - 22% carbohydrate, 1% fat, 1% fibre and 1% ash{{Ref | PFAFimport-196}}. The carbohydrate is rich in sugar and easy to digest{{Ref | PFAFimport-196}}. Acid types are rich in oxalic acid (up to 500ppm) but sweet forms have much less oxalic acid than is found in potatoes{{Ref | PFAFimport-196}}.
 
|part use details=Tubers - raw or cooked{{Ref | PFAFimport-2}}{{Ref | PFAFimport-103}}{{Ref | PFAFimport-183}}. An acid lemon flavour when first harvested, if left out in the sun the tubers turn sweet{{Ref | PFAFimport-183}}, so sweet in some varieties that they are said to resemble dried figs and are sold as fruits in local markets in S. America{{Ref | PFAFimport-34}}{{Ref | PFAFimport-37}}{{Ref | PFAFimport-97}}{{Ref | PFAFimport-196}}. The cooked root is delicious whether in its sweet or acid state, it can be boiled, baked etc in similar ways to potatoes[K]. The tubers tend to be rather smaller than potatoes, with good sized specimens reaching 8cm or more in length. The slightly waxy skin makes cleaning them very easy[K]. They contain about 70 - 80% moisture, 11 - 22% carbohydrate, 1% fat, 1% fibre and 1% ash{{Ref | PFAFimport-196}}. The carbohydrate is rich in sugar and easy to digest{{Ref | PFAFimport-196}}. Acid types are rich in oxalic acid (up to 500ppm) but sweet forms have much less oxalic acid than is found in potatoes{{Ref | PFAFimport-196}}.
 
}}{{Has part with edible use
 
}}{{Has part with edible use
 
|part used=Flowers
 
|part used=Flowers
|part used for=Unknown use
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|part used for=Fresh,Cooked
|part use details=The flowers can be eaten raw or cooked{{Ref | PFAFimport-34}}{{Ref | PFAFimport-37}}{{Ref | PFAFimport-103}}. Poor quality{{Ref | PFAFimport-33}}. Use in moderation, see notes at top of sheet,
+
|part use details=The flowers can be eaten raw or cooked{{Ref | PFAFimport-34}}{{Ref | PFAFimport-37}}{{Ref | PFAFimport-103}}. Poor quality{{Ref | PFAFimport-33}}. Use in moderation, see notes on toxicity.
 
}}{{Has part with edible use
 
}}{{Has part with edible use
 
|part used=Leaves
 
|part used=Leaves
|part used for=Unknown use
+
|part used for=Fresh,Cooked
|part use details=The young leaves can be eaten raw or cooked{{Ref | PFAFimport-34}}{{Ref | PFAFimport-37}}{{Ref | PFAFimport-103}}. Poor quality{{Ref | PFAFimport-33}}.
+
|part use details=The young leaves can be eaten raw or cooked{{Ref | PFAFimport-34}}{{Ref | PFAFimport-37}}{{Ref | PFAFimport-103}}. One source claims they're of poor quality{{Ref | PFAFimport-33}}.
 
}}
 
}}
 
|material part and use=
 
|material part and use=
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|storage=
 
|storage=
 
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|problems=
 
 
|interactions=
 
|interactions=
 
|botanical references=PFAFimport-200
 
|botanical references=PFAFimport-200

Revision as of 15:31, 1 August 2012

Botanical description

Oxalis tuberosa (Oxalidaceae) is an herbaceous perennial plant that overwinters as underground stem tubers

Uses

Toxic parts

The leaves contain oxalic acid, which gives them their sharp flavour. Perfectly all right in small quantities, the leaves should not be eaten in large amounts since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency. The quantity of oxalic acid will be reduced if the leaves are cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[9].

Edible uses

Tubers

Flowers

Leaves

Material uses

There are no material uses listed for Oxalis tuberosa.

Medicinal uses(Warning!)

There are no medicinal uses listed for Oxalis tuberosa.

Ecology

Ecosystem niche/layer

Shrub or Soil surface

Ecological Functions

Nothing listed.

Forage

Nothing listed.

Shelter

Nothing listed.

Propagation

Oca is usually propagated vegetatively by planting whole tubers. Propagation by seed is possible but is rarely used in practice. Sexual propagation is complicated by several factors. First, like many other species in the genus Oxalis, oca flowers exhibit tristylous heterostyly and are consequently subject to auto-incompatibility. Furthermore, on the rare occasion that oca plants do produce fruit, their loculicidal capsules dehisce spontaneously, making it difficult to harvest seed. Oca flowers are pollinated by insects (e.g., genera Apis, Megachile, and Bombus). Data regarding the frequency of volunteer hybrids and farmers? subsequent incorporation of them has not yet been published[10].

Seed

Best sown as soon as it is ripe in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in late spring or early summer.

Rooted cuttings

Basal cuttings in spring[7]. Harvest the shoots with plenty of underground stem when they are about 8 - 10cm above the ground. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer.


Cultivation

Prefers a light rich soil in a warm sunny position[11][5][7]. Tolerates a pH range from 5.3 to 7.8[7]. Plants succeed in areas with an average rainfall ranging from 570 - 2150mm per year[7]. Oka is widely cultivated in the Andes for its edible tubers, there are many named varieties[8][6]. This species has an excellent potential as a major root crop in temperate zones, it has the potential to yield as highly as potatoes but does not have the susceptibility to pests and diseases that are a bugbane for potato growers[K]. Plants are slightly more hardy than the potato, tolerating light frosts but the top-growth being severely damaged or killed by temperatures much below freezing. The main drawback is that development of the tubers is initiated by the number of hours of daylight in a day. In Britain this means that tubers do not begin to form until after the 21st of September and, if there are early frosts in the autumn, yields will be low[5]. There are possibly some forms in southern Chile that are not sensitive to daylength, these will be more suitable to higher latitudes such as Britain[7]. It is said that the varieties with white tubers are bitter because they contain calcium oxylate crystals whilst those with tubers that are of other colours are sweet[6]. Yields tend to average about 7 - 10 tonnes per hectare but experimentally yields of 40 tonnes per hectare have been achieved[7]. Earthing up the growing stems as they start to form tubers can increase yields significantly[7].

Crops

Tubers

Harvest

Harvest the tubers in late autumn after the frosts have killed off top growth. Store in a cool dry frost free place and plant out in April.

Problems, pests & diseases

Associations & Interactions

There are no interactions listed for Oxalis tuberosa. Do you know of an interaction that should be listed here? edit this page to add it.

Polycultures & Guilds

There are no polycultures listed which include Oxalis tuberosa.

Descendants

Cultivars

Varieties

None listed.

Subspecies

None listed.

Full Data

This table shows all the data stored for this plant.

Taxonomy
Binomial name
Oxalis tuberosa
Genus
Oxalis
Family
Oxalidaceae
Imported References
Medicinal uses
Material uses & Functions
Botanic
Propagation
Cultivation
Environment
Cultivation
Uses
Edible uses
None listed.
Material uses
None listed.
Medicinal uses
None listed.
Functions & Nature
Functions
Provides forage for
Provides shelter for
Environment
Hardiness Zone
7
Heat Zone
?
Water
moderate
Sun
full sun
Shade
no shade
Soil PH
Soil Texture
Soil Water Retention
Environmental Tolerances
    Ecosystems
    Native Climate Zones
    None listed.
    Adapted Climate Zones
    None listed.
    Native Geographical Range
    Native Environment
    Ecosystem Niche
    Root Zone Tendancy
    None listed.
    Life
    Deciduous or Evergreen
    ?
    Herbaceous or Woody
    Life Cycle
    Growth Rate
    Mature Size
    Fertility
    Pollinators
    ?
    Flower Colour
    ?
    Flower Type

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    References

    1. ? 1.01.1 Hedrick. U. P. Sturtevant's Edible Plants of the World. Dover Publications ISBN 0-486-20459-6 (32202/01/01)
    2. ? 2.02.12.22.3 Haywood. V. H. Flowering Plants of the World. Oxford University Press ISBN 0-19-217674-9 ()
    3. ? 3.03.13.2 Facciola. S. Cornucopia - A Source Book of Edible Plants. Kampong Publications ISBN 0-9628087-0-9 (32202/01/01)
    4. ? 4.04.14.24.3 Harrison. S. Wallis. M. Masefield. G. The Oxford Book of Food Plants. Oxford University Press (32202/01/01)
    5. ? 5.05.15.25.35.45.5 Thompson. B. The Gardener's Assistant. Blackie and Son. (32202/01/01)
    6. ? 6.06.16.26.3 Towle. M. A. The Ethno-Botany of Pre-Columbian Peru. ()
    7. ? 7.007.017.027.037.047.057.067.077.087.097.107.11 Popenoe. H. et al Lost Crops of the Incas National Academy Press ISBN 0-309-04264-X (32202/01/01)
    8. ? 8.08.18.28.3 Organ. J. Rare Vegetables for Garden and Table. Faber (32202/01/01)
    9. ? Bown. D. Encyclopaedia of Herbs and their Uses. Dorling Kindersley, London. ISBN 0-7513-020-31 (32202/01/01)
    10. ? www.wikipedia.org Wikipedia (2012/07/26)
    11. ? F. Chittendon. RHS Dictionary of Plants plus Supplement. 1956 Oxford University Press (32202/01/01)
    12. ? Huxley. A. The New RHS Dictionary of Gardening. 1992. MacMillan Press ISBN 0-333-47494-5 (32202/01/01)



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