Edibility
Oca is cultivated primarily for its edible stem tuber, but the leaves and young shoots can be eaten as a green vegetable also. Andean communities have various methods to process and prepare tubers, and in Mexico oca is eaten raw with salt, lemon, and hot pepper. The flavour is slightly tangy, and texture ranges from crunchy (like a carrot) when raw or undercooked, to starchy or mealy when fully cooked.
Read more about this topic: Oxalis Tuberosa