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NEW ZEALAND YAM

New Zealand Yams are small, sweet tubers with a distinctive shape, resembling wrinkled carrots, and range in colors of pink-orange, white, and magenta all in the one tuber.  

BOTANICAL NAME: Oxalis tuberosa
COMMON NAMES: New Zealand Yam; Truffette Acide; Papa Roja; Quiba; Ibias; Knollen-Sauerklee, Uqa, Oca
FAMILY: Oxalidaceae, the oxalis or wood sorrel family
ORIGIN:  While popular in New Zealand, they actually originated from the Andes region in South America.  The plant was originally brought into cultivation in the central and southern Andes regions

PLANT DESCRIPTION
A compact, attractive, bushy perennial plant with clover-like leaves to 20 - 30 cm high producing tubers which look like stubby, wrinkled carrots. If the tubers are already established it will re-sprout. Temperatures above 28°C will cause the plant to wilt. Tubers start forming 4 months after planting and production peaks at 6 months. Plants will tolerate a wide range of soil types and pH.

How to Grow

Location:

• Oca thrives in cool climates and needs protection from frost. 
• They prefer full sun but can tolerate some shade, especially from the hot afternoon sun. 
• Well-drained soil is essential to prevent tuber rot. 
• Oca can be grown in containers or raised beds, making them suitable for smaller spaces. 
• Plants are suited to cool and temperate areas and will tolerate high altitudes.  Generally they have difficulty growing in subtropical or tropical climates over summer.
• The plants tolerate cold temperatures and thrive in moderately cool climates but freezing will kill the foliage. 

Planting:

• Plant sprouted tubers in spring after the last frost. 
• Plants in a similar manner to potatoes in a trench, buried approx. 5 cm deep and spaced 30 cm apart. 
• Soil should be hilled around the plants as they grow which will encourage tuber development. 
• Avoid using high-nitrogen fertilizers, as they will promote leafy growth over tuber production. 

Care:

• Water regularly, especially during dry periods, as oca doesn't tolerate drought.
• Mulching can help retain moisture and suppress weeds.
• Protect plants from frost, especially in cooler regions. 

Harvesting:

• Harvest when the foliage starts to yellow and die back, typically around autumn. 
• Oca needs at least 6 months of growth prior to harvest.
• In cooler regions, harvest after the first or second frost. 
• Gently dig up the tubers, taking care not to damage them. 

Storage:

• Store harvested tubers in a cool, dry, and well-ventilated place for a few months
• May also be sun-dried to increase shelf-life
   

Uses and Meal Preparation

• Oca may be eaten in a similar way to potato either baked, boiled or fried.
• Tubers may also be stewed like fruit or eaten raw and thinly sliced in salads.
• In Mexico, oca is commonly sprinkled with salt, and lemon and eaten raw.
• To preserve the harvest they may also be made into pickles using vinegar.
• The traditional Andean preparation for NZ Yam is exposing the tubers to sunlight, which decreases the acid content and increases the sweet taste of the tubers.  Once exposed to sunlight, the tubers can then be boiled, baked or fried. In the Andes it is traditionally used in stews and soups, served like potatoes, or even served as a sweet. 
• Leaves and young shoots of the plant can also be eaten as a cooked green vegetable similar to spinach.  Mature stems can be used similarly to rhubarb. 
• Mature plants and tubers may also be used as pig feed.

Note: There is no need to peel the skin off - just eat whole.

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