An Oca Tale
Nhu Nguyen (Thu, 03 Dec 2009 09:20:59 PST)
Oxalis palmifrons is one of my most favorite species of Oxalis. I cringe at
the thought of adding them to a pot of soup, although it caused quite a
fervor in my culinary curiosity.
Oxalis pes-caprae is a weed here and grows in huge masses in some places. I
must admit I have a very soft spot for these intruders. Perhaps I'll raid
some of these patches this year for what sounds to be quite interesting
white roots.
Thanks, Christiaan!
Nhu
Berkeley, CA
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http://www.flickr.com/photos/xerantheum/
On Thu, Dec 3, 2009 at 1:10 AM, Christiaan van Schalkwyk <
cvschalkwyk@lantic.net> wrote:
The common name for Oxalis palmifrons is 'Soup sorrel' (not that I am EVER
going to add mine to soup . . .).
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.