— Short, snippet-friendly answers to the most-asked questions about Oca (Oxalis tuberosa). For the full profile with citations, open the main page.
Oca (Oxalis tuberosa), a perennial plant native to the Andean regions of Argentina Northwest, Bolivia, Colombia, Ecuador, and Peru, is known for its edible roots and leaves. Oca (Latin: Oxalis tuberosa, family Fumariaceae) is an edible plant catalogued in PlantSage.
Oca is generally regarded as safe for culinary use when correctly identified and prepared. Avoid wild specimens from polluted ground and confirm species before harvest.
Oca is a member of the Fumariaceae family native to AGW, BOL, CLM, ECU, and PER. Oca thrives in full sun and prefers moist, light (sandy) to medium soil.
Oca grows best in USDA zone 6-9, full sun light, moist water, and perennial life cycle. Detailed sowing, propagation, and care notes are on the full profile.
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