Oxalis
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Description: The Oxalis, or Peruvian Oca, is traditionally consumed by Indians from the Andes in Peru, in Bolivia and in Ecuador. It is a perennial plant with succulent crawling and then straightened stems, its fleshy leaves are divided into three shiny green leaves. Its small flowers are golden yellow. Summer flowering.
This plant produces pigeon egg sized small, round or oval tubers. They are dented, yellow-earth coloured turning to pink and red for some varieties.
Purpose advice: Its taste is close to sorrel and consequently goes perfectly with fishes.
Raw, cut in thin slices, it can be mixed with fresh orange juice.
To prepare oxalis it is recommended to boil them changing the water so as to reduce their acidity. They can then be prepared like potatoes, with butter, in puree, gratin. |
