An Oca Tale
Christiaan van Schalkwyk (Thu, 03 Dec 2009 01:10:56 PST)

This is a tuberous vegetable domesticated by the

Oca might be the only cultivated cullinary Oxalis, but many others are
enjoyed, and I suspect most are edible:

The common name for Oxalis palmifrons is 'Soup sorrel' (not that I am EVER
going to add mine to soup . . .).

"Waterblommetjie bredie", a traditional cape dish (stew) made of the flowers
of Aponogeton distachyos, use Oxalis pes-caprae leaves and stalks as a main
ingredient. See http://funkymunky.co.za/letter26.html for recipe and more
detailed explanation of what "waterblommetjies" is. Oxalis pes-caprae is
also oftenly used in other stews (also often with the flowers of various
Gasteria species -which is a whole new topic).

The contractile root of many Oxalis species (it is a thick white fleshy root
that can be found on many species during the season of active growth) is
quite delicious. They are eaten raw, are quite sweet to the taste, with very
low oxalic acid content. I often raid my Oxalis pes-caprae, copiosa and
similar plants . . . Local people, mostly the children, will know all the
good places to dig these bulbs.

The leaves of most Oxalis species are usefull as an acidulant, i.e. in the
place of vinigar or lemon juice in cooking. But be aware, ingesting too much
Oxalic acid might lead to kidney stones.

Enjoy
Christiaan