Oca

Oxalis tuberosa · Root vegetable

40 pairings

Oca (Oxalis tuberosa) is a stem tuber from a wood-sorrel relative grown high in the Andes, second only to the potato among Andean tuber crops. Its small, knobbly, glossy tubers range from white through yellow and orange to crimson and purple, and have a waxy, slightly crunchy flesh that is tangy when fresh and turns sweet after sun-curing.

Picking a good onedrag

Firm and glossyShrivelled and sprouting

Shop firmRoast whole, boil, or shave raw into a salad.Everyday best

SkinBright still, a faint dulling over the ridges

In the handFirm end to end, no give at the thumb

EyesOne or two pale buds just swelling

Smell at a scratchFaint, dry, a little earthy

What to look for, from firm and glossy to shrivelled and sprouting.

What one gives you

34 g

Typical weight

one specimen

Keeping ittap a band

A domestic fridge holds it about 4× longer than the counter.

Humidity

90%+

Cultivariable pairs 4 °C with 90%+ humidity for its longest oca storage; New Zealand's commercial spec is 90-100% RH, but at a colder 0-2 °C.

Airflow

Paper bag in the fridge

Vegetables New Zealand's home line is just “refrigerate in paper bags” — paper holds the damp fridge air around them without trapping condensation.

Preparing

Oca