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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 trilliifolia – great oxalis, threeleaf woodsorrel; Oxalis tuberosa – oca, oka, New Zealand yam; Oxalis valdiviensis – Chilean yellow-sorrel; Oxalis virginea – virgin wood-sorrel; Oxalis versicolor – candycane sorrel; Oxalis violacea – violet wood-sorrel; Oxalis vulcanicola – volcanic sorrel or velvet oxalis [12] [13]
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]
Plants with fleshy underground parts were probably first used as food. Onions (Allium cepa) were cultivated in Ancient Egypt. 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.
Oxalis tuberosa (oca or New Zealand yam) Plectranthus edulis and P. esculentus (kembili, dazo, and others) Solanum tuberosum (potato) Stachys affinis (Chinese artichoke or crosne) Tropaeolum tuberosum (mashua or añu) Ullucus tuberosus (ulluku)
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]