oca (oxalis tuberosa 'mexican red') is a hardy perennial root crop native to south america. can be eaten raw, baked, roasted, fried or stewed similar to potatoes but with a hint of lemon. cousin to wood sorrel.
in colder climates tubers can be brought inside for the winter and replanted in the spring like potatoes.
USDA zone hardiness - 6-9
oca (oxalis tuberosa 'mexican red') is a hardy perennial root crop native to south america. can be eaten raw, baked, roasted, fried or stewed similar to potatoes but with a hint of lemon. cousin to wood sorrel.
in colder climates tubers can be brought inside for the winter and replanted in the spring like potatoes.
USDA zone hardiness - 6-9