Also known as the New Zealand Yam, this unusual member of the Oxalis family has long been grown in the Andes for its nutritionally rich tubers with a tangy lemon flavour that becomes nuttier once cooked. The red skinned tubers have a crisp pale orange or creamy coloured flesh that can be eaten raw in salads or boiled, baked, and fried - just like potatoes. You can even add the attractive shamrock-like leaves and shoots to salads for a refreshing citrus twist. Oca makes a particularly attractive crop in the vegetable garden or even in a container on the patio. Height: 30cm (12). Spread: 60cm (24)

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