Mexican Red Oca Tubers

A remarkable tuber variety from the high Andes. This exquisite selection is not just a feast for the eyes with its vivid red skin but also a delight for the palate, offering a unique flavour profile that stands out in any meal.

Appearance: Mexican Red Oca tubers are characterized by their deep, ruby-red skin, adding a vibrant splash of color to your garden. Their elongated, knobby shape makes them a distinctive presence in your vegetable patch. When sliced open, the flesh reveals a creamy, yellowish interior, occasionally marbled with pink or red.

Flavor and Culinary Use: A standout in terms of taste, these tubers offer a delightful mix of tanginess and sweetness, especially after exposure to sunlight post-harvest, which enhances their natural sugars. They can be enjoyed raw, adding a crisp, refreshing element to salads. When cooked, they take on a creamy texture, ideal for roasting, boiling, or incorporating into stews and soups. Their slightly tangy flavor complements a variety of seasonings, making them a versatile ingredient in your kitchen.

Nutritional Profile: Mexican Red Oca is not only tasty but also nutritious. Rich in carbohydrates and an excellent source of vitamin C and iron, these tubers are a healthful addition to any diet. They also contain important antioxidants, contributing to a balanced and wholesome meal.

Cultivation: Ideal for gardeners looking for something unique and easy to grow, the Mexican Red Oca is a low-maintenance crop. It thrives in a variety of climates, preferring well-drained soil and moderate water. As a daylight-sensitive plant, it requires specific planting times for optimal tuber development. It’s resistant to many common pests and diseases, making it a resilient choice for organic gardens.

Oca is typically harvested in late autumn or early winter, after the first frost has killed back the foliage. The frost helps stimulate tuber growth, so it’s best to wait until the leaves have withered before you dig them up. Here’s a step-by-step guide for harvesting, storing, and using Oca:

Harvesting Oca:
Wait for Frost: The tubers mature late in the growing season, so wait until the tops die back after the first frost.
Dig Carefully: Use a garden fork or spade to gently lift the tubers from the soil, taking care not to damage them.
Cure the Tubers: Oca tubers are best cured in the sun for a week or so, which helps improve their flavor. Lay them out in a single layer in a sunny spot (or a bright indoor area if frost is too severe) for 5-7 days.

Even the tiny tubers of Mexican red oca can sprout and grow into new plants, provided they are healthy and have not dried out or been damaged by frost. For storage over winter, the key is to keep them in a cool, dark, and dry place that doesn’t freeze.

Here’s how to store your oca tubers over winter to maximize their viability:

Clean and Cure: Gently brush off any soil and allow the tubers to air-dry for a few days in indirect light. Curing them slightly toughens their skins, which helps prevent rot during storage.

Store in a Dark, Cool Spot: Place the tubers in a breathable container like a paper bag or a box filled with sawdust or dry sand. Keep them in a cool area, ideally between 4-10°C (39-50°F), like a root cellar, unheated basement, or a dark corner of a garage.

Check Periodically: Over winter, inspect the tubers occasionally to ensure they aren’t rotting or sprouting prematurely. Discard any that show signs of mold or shriveling.

Come spring, these stored tubers can be planted directly into the garden or in pots indoors to get an early start on the season!

Using Oca:
Raw or Cooked: Oca can be eaten raw or cooked. Raw, they have a tangy, slightly lemony flavor similar to sorrel. Cooking them reduces the tanginess and gives them a taste akin to potatoes or sweet potatoes.
Boil, Roast, or Stir-fry: You can boil them like potatoes, roast them for a crispy exterior, or stir-fry them in a variety of dishes.
Try in Salads or Soups: Sliced raw Oca adds a crunchy, tangy note to salads, while boiled or roasted Oca works well in stews or soups.

These tubers are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.