Oxalis tuberosa, commonly known as Oca, is a deciduous perennial herb that is native to the Andean mountain valleys and upland areas. It is particularly adapted to the cool, temperate climates of these regions and is traditionally cultivated on terraced hillsides. Oca plants typically have a sprawling habit with clover-like leaves and can reach up to 20-30 cm in height. The plant produces small, yellow flowers during the summer months, which are often considered ornamental. However, the most notable feature of Oca is its brightly colored tubers, which come in a variety of shades including yellow, orange, pink, and purple.

Oca tubers are valued for their nutritional content and are a staple food crop in the Andean highlands, where they are often used in traditional dishes. The tubers are known for their pleasant, tangy flavor and can be eaten raw, cooked, or dried. In cultivation outside its native range, Oca can be grown as an annual crop in temperate climates. It requires a long growing season and short day lengths to form tubers. Gardeners appreciate Oca for its low maintenance requirements, as it tolerates poor soil and can grow in a range of pH levels from slightly acidic to neutral. While it thrives in full sun with medium water and drainage, it can also tolerate part shade. Oca is not commonly affected by pests or diseases, making it an easy plant to grow organically. However, it can be sensitive to frost, so in cooler climates, tubers should be harvested before the first frost or mulched heavily to overwinter.CC BY-SA 4.0