FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
OCCA, OKA-PLANT, OXALIS
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a plant introduced from South America into England in 1829. It is extensively cultivated in Peru and Bolivia and grows very well in England and Wales. It grows wild in the forests of France. It has edible tubers which are washed, parboiled in salted boiling water and then prepared in different ways; au beurre (lightly fried), a la crème, in gravy etc.
