Oca harvest time

I’ve been growing Oca for 3 or 4 years now and have written about it here.

Some of the plants are dying back and it’s time to bandicoot a few tubers. The first batch looks like being much better than last year, probably because I made sure to keep the water up to them in summer and we’ve had lots of autumn and early winter rain to swell the tubers.

This lot will sit in the sun for a few days to sweeten them up, as they’re inclined to be a bit on the tart side when fresh, although they’re not at all unpleasant to eat like that. I cooked them one year and wasn’t impressed, so now they just do as crunchy, savoury nibbles or grated in salads (not that it’s exactly salad weather at the moment). I’m wondering about pickling them a la gherkins, so might have a go at that, in the same spiced vinegar I use for cucumbers.

Later edit: I picked the remainder of the oca and there were some nice big ones amongst them, so I’ve put up a jar of sliced oca in spiced vinegar. This will be interesting!

2 Responses to “Oca harvest time”

  1. simply.belinda Says:

    I have been interested in it as a crop. Is there any ideas you can give me on what it actually tastes like and why you weren’t happy with it cooked?

    Kind Regards


  2. foodnstuff Says:

    Hi Belinda,
    Gosh….difficult to describe taste to someone! They’re very crunchy, rather like a crisp apple in texture, perhaps with a bit of tartness but no really distinctive taste. I’ve read to leave them in the sun for a few days and they sweeten up. There’s a bit of a taste change but not much. From memory, when I cooked them (I think I boiled them like a potato) they went soggy and the taste was er…well…like old socks. Maybe I overcooked them. I might try roasting some, but I just like them as crunchy nibbles, either on their own or with a dip.


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