Oca

Herbaceous

Oca

Oxalis tuberosa

Also known as: New Zealand YamUqa (Quechua)Apilla (Bolivia)Apiña (Bolivia and Peru)Batata-baroa (Brazil)Mandioquinha (Brazil)Cuiba (Venezuela)Quiba (Venezuela)Hibia (Colombia)Cubio (Colombia)Macachin (Venezuela)Miquichi (Venezuela)Papa extranjera (Mexico)Huasisai (Peru)Qua (Peru)Ibi (Peru)Truffette acide (France)
Herbaceous Oxalidaceae EdibleGround CoverMulcherDynamic AccumulatorWildlife Attractor
Hardiness Zone
8-11
Ideal Temp
50–59°F
Survives Down To
39°F
Life Cycle
Perennial

Oca (Oxalis tuberosa) is a perennial herbaceous plant native to the Andean region, cultivated for its nutrient-rich tubers. The plant features clover-like leaves and succulent stems, growing up to 45 cm (18 inches) in height and spreading about 60-90 cm (24-36 inches) in diameter. Tubers vary in color, including yellow, orange, pink, apricot, and red, and typically measure 25-150 mm in length and 25 mm in width. Oca is valued for its adaptability to poor soils, high altitudes, and harsh climates, making it a staple in Andean agriculture. :contentReference[oaicite:0]{index=0} Oca thrives in full sun to partial shade and prefers well-drained soil with consistent moisture. It tolerates poor soil conditions but benefits from the addition of compost. :contentReference[oaicite:1]{index=1} Oca is primarily propagated vegetatively by planting whole tubers. While propagation by seed is possible, it is rarely practiced due to complexities such as auto-incompatibility and spontaneous dehiscence of seed capsules. :contentReference[oaicite:2]{index=2} Tubers begin forming when day lengths shorten in autumn. Harvesting occurs once the foliage has been hit by frosts and before a hard ground frost, typically around the shortest day of the year in winter. :contentReference[oaicite:3]{index=3}

Good Neighbors
Cautions
  • None reported