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Oca of Peru


La Légumière, the specialist in Breton and seasonal vegetables! Oca of Peru

Shape and external appearance


Form of ablong tubers.

Properties


Has a high starch content.

Caliber


3 to 5 cm long.

Scientific and botanical name


Oxalis tuberosa Molina or Oxalis crenata (Family Oxalidaceae)

Coloring


Yellow or bright red skin.

Origin & Culture


The Peruvian oca is native to the Andean plateaus. The planting of the crop is done in April. At the end of August, small yellow flowers can be seen at the end of the stems, the tubers will only reach maturity around mid-November.

Smell


Preparation advice


Ocas are eaten cooked, hot or cold, after cooking for 15 minutes in salted water. Excellent accompaniment for shrimps or prawns. They can also be eaten raw, finely chopped to color salads.

Texture


Home preservation


Store in a cool place, away from light.

Flavor


Tart taste.

The seasonality of the product


J

F

M

A

M

J

J

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S

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Janvier (1)

Février (2)

Mars (3)

Novembre (11)

Décembre (12)

Our recipes based on this product


Nous n'avons pas encore de recettes pour ce produit.

Packaging available for this product


Colis carton, Colis bois, Barquette

The seasonality of the product


J

F

M

A

M

J

J

A

S

O

N

D

Janvier (1)

Février (2)

Mars (3)

Novembre (11)

Décembre (12)

Discover all the products of La Légumière

Laurent, Ronan and Frédéric Méar

Producers for La Légumière


Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.