Tuberous nasturtiums and Oca de Peru tubers harvested this weekend. Both are eaten much like potatoes in South America. Tuberous Nasturtium is a cousin to the widely grown garden nasturtium and has been cultivated for its tubers since 5500 B.C. Indeed, both remain a staple crop of the Andean people today. Nasturtium tubers have a peppery flavour and should be boiled for about 10minutes before serving. Young shoots and flowers are also edible. Oca can be boiled, fried or baked and is even eaten raw in Mexico. In the Andes it is used in soups and stews.
Posted by Barefoot Grower