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Oxalis tuberosa is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, [1] oca in Spanish, yams in New Zealand and several other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable.
Common wood sorrel (Oxalis acetosella) Pale grass blue (Pseudozizeeria maha) of the dry-season brood laying eggs on Oxalis Several Oxalis species dominate the plant life in local woodland ecosystems, be it Coast Range ecoregion of the North American Pacific Northwest , or the Sydney Turpentine-Ironbark Forest in southeastern Australia where ...
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Oxalis cernua is a less common synonym for this species. Some of the most common names for the plant reference its sour taste owing to oxalic acid present in its tissues. Indigenous to South Africa, the plant has become a pest plant in different parts of the world that is difficult to eradicate because of how it propagates through underground ...
The raw vegetable is starchy and bland, mucilaginous when grated, and may be eaten plain as a side dish, or added to noodles. [citation needed] Another variety of yam, jinenjo, is used in Japan as an ingredient in soba noodles. In Okinawa, purple yams (Dioscorea alata) are grown. This purple yam is popular as lightly deep-fried tempura, as well ...
The following species in the flowering plant genus Oxalis, many of which are called wood sorrels, wood‑sorrels or woodsorrels, false shamrocks, and sourgrasses, are recognised by Plants of the World Online: [1] [2]