Oca

Grown for its colourful edible tubers.

Harvest season: Winter

Flowering season: Late summer to early Autumn.

Uses: The tubers have a tangy ('lemon-y'), potato-like flavour and are versatile in the kitchen. They can be boiled, roasted, or fried, and are commonly used in soups, salads, and stews.

Soil type: Prefers well-drained, fertile soil with a slightly acidic to neutral pH. Thrives in full sun but can tolerate partial shade. Protect from frost in Spring and harvest a few weeks after a frost has killed the foliage. 

Average height and width: Grows to 30–60 cm tall with a spread of up to 60 cm.

Known as one of the 'Lost crops of the Incas'. Native to the highlands of the Andes, Oca is a root vegetable with a long history of cultivation. Its vibrant, multi-coloured tubers are a staple food in South America, often referred to as the "potato of the Andes." The plant is valued for its ability to grow in diverse conditions, making it an ideal addition to any veegetable patch or food forest.