PLANT
Succulent herbaceous perennial plant belonging to the Oxalidaceae family. It is an edible tuber resembling a potato cultivated in the areas of Peru and Bolivia. It can reach 30-40 cm in height. It has an initially erect habit which then becomes prostrate as it matures. The tubers are elliptical or cylindrical in shape and measure 5 to 10 cm in length and 2-3 cm in width; the colour may vary from white to yellow, red to purple. The alternate, purple-green leaves are divided into three fleshy heart-shaped leaflets. The flowers are yellow and approx. 2 cm in diameter.
CULTIVATION
It prefers rich, drained soil in warm, sunny locations. It needs a fairly long growth period (about six months) and the maturity of the tubers depends on the hours of daylight. Water as needed.
COLLECTION
The tubers are harvested in late autumn, not before the end of October, and are stored in a cool, dry place. The flour obtained by grinding the tuber, which has previously been dried in the sun, is used to thicken soups or creams. Exposure to the sun for 2 to 5 days causes the tuber to develop saccharine and become sweeter and more pleasant.
USES IN THE KITCHEN
Every part of the plant is edible. It takes about six weeks to form the tuber. It can be eaten fried, boiled, baked and also in soups and stews. It is used a lot in salads because it is reminiscent of the taste of lemon. The flavour of the tuber is somewhat spicy and sour and the texture varies from crunchy (like a carrot) if undercooked, to a pasty, floury texture if well cooked. The leaves and young shoots are also edible as a fresh vegetable. It can also be used as a dessert. Sprouts can also be eaten raw, like rhubarb.
PERU GOOSE Oxalis Tuberosa White
JAR: Ø 14 CM. - H. 15/20 CM.
