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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.
Oxalis (/ ˈ ɒ k s ə l ɪ s / (American English) [1] or / ɒ k s ˈ ɑː l ɪ s / (British English)) [2] is a large genus of flowering plants in the wood-sorrel family, Oxalidaceae, comprising over 550 species. [3]
In New Zealand, oca (Oxalis tuberosa) is typically referred to as "yam". [8] [9] In Malaysia and Singapore, taro (Colocasia esculenta) is referred to as "yam". [10] In Africa, South and Southeast Asia as well as the tropical Pacific islands Amorphophallus paeoniifolius is grown and known as "elephant foot yam". [11]
Landscape with quinoa (Chenopodium quinoa), Cachilaya [clarification needed], Bolivia, Province La Paz, Lake Titicaca seen in background.Three crops: maize, wheat, and rice, account for approximately 50% of the world's consumption of calories and protein, [6] and about 95% of the world's food needs are provided by just 30 species of plants. [7]
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In South America, the potato (Solanum tuberosum), oca (Oxalis tuberosa) and the sweet potato (Ipomoea batatas) were cultivated for thousands of years. [1] Other parts of bulbous plants were also used in cooking. The Minoans of Crete grew and traded saffron (either the wild species Crocus cartwrightianus or the cultivated Crocus sativus).