OCA ROOT : The Colorful South American Root That Tastes Delicious! - Amazing Plants
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Oca Root - Amazing Plants
Location: New York City (Grown in Washington)
Thanks to Wanderlustnursery.com for sending this to me. Plants available on their website!
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For the next few Amazing Plants Episodes I'll be checking out some interesting roots!
If you enjoyed this, why not check out the amazing plants playlist? : th-cam.com/play/PLvGFkMrO1ZxKAhdZh1nqHTttsg6q5t-Mk.html
Weird Explorer will you ever do Queen Anne’s lace
I hope dahlia troots are one of them. Though they will cause a bit of wind like Jerusalem artichokes.
@@cbtmaster4360 he actually never replies to nobody
Weird Explorer if you can get any, check out Skirret. My absolute favourite!
Hey Jared, I'm rather fond of your videos & really enjoy the intro music that you've used. Is there any chance that you have a playlist of those aforementioned songs that you could share with your viewers interested therein?
We eat these in New Zealand. They're called yams here, so every time I've tried to google recipes to cook with them all I get is recipes for American yams, which are more like our kūmara. It's good to finally know what they're called outside of NZ.
Do you know if they're easy to grow and if they're worth growing? I'm in the PNW in the U.S, our climates are very similar.
@@brandon9172
Came here from a gardening video. They were saying easier than potatoes to grow and more disease resistant.
I've always said that Sweet Potatoes/American Yams should be called either Kumara or Batana. It would make things less confusing.
@@zedmeinhardt3404 Well you got to remember what sort of plant they are. Potatoes are Nightshades. Mashua are Nasturtiums. Oca are Woodsorrels. Ulluco , Mauka, Beetroot (& Anredera if you include it) are Caryophyllales (the same group Cacti belong to). Kumara are Morning Glories. Anchote, Chayote are Curbits. Yacon, Sunchoke, Dahlia, ( & Balsamroot if you include it) Chicory, , Scorzonera, Salsify, Burdock, ( & Tuberous Thistle if you include it) are Asters, Dazo & Crosne are Mints. Hopniss, Prairie Turnip, Zombi Pea, African Yam Bean, Winged Bean, Marama, Jicama, (Tuberous Pea & Runner Bean if you include them) are some of tuberous Pulses. Arrowroot, Leren, Achira, are Zingiberales (A superfamily for Gingers & Bananas). Taro, Malanga (& Other Arums like the Skunk Cabbage if proper prep is applied), Wapato belong to alismatids (Aquatic/tropical plants), Turnip, Radish, Maca, Sea-Kale are Crucifers/Mustards. [Carrot, Skirret, Parsnip, Arracacha, Parsley, Youlk, ( & Oregenia, Yampah, Biscuitroot if you include them) are Umbels. Lotus and Cassava are it's own thing. Other edible taproots include Marshmallow, Rampion, Evening Primrose. Edible bulbs include Onions, Quamash, Lily, Soaproot. Yams are it's own thing which include the Cush-cush yam (new world yam), The White/Yellow Yam, The Mountain/Chinese Yam, The Ube/Greater/Purple Yam, The Lesser Yam, The Air Potato, & Pia (Polynesian Arrowroot) if you include it since it lies just outside the Yams. Other edible tubers include The Potato Orchid/Other Orchids & Species of Fern like the Bracken. Bloodroot a bulb from Australia is used as a spice for it's Heat, Garlic, Leek is also a well-known spice. Ginger, Galangal, Turmeric, are also spices, Piper plants have been used similarly with some reports of cancer if used by the roots. sassafras, sarsaparilla are flavors. Enset/False Banana & Bananas/Plaintains are also starch/calorie rich. Some report rengarenga and Ti and Ground Cones to be edible but they are like ferns in not being worthy to harvest and mostly ceremonially. Kava is a drug. Cattail, Sweet Flag are aquatic plants that should be known about for their uses. Palms & Cycads may be eaten if proper prep is applied, not sure about fern trees. Spices should first be known by their heat. Fruits should first be known by their Fat or Starch or flavor in terms of classification. Vegetables should be classified in terms of things like Asparagus, Fiddlehead, Cabbage, the bulk vegetables & Edible Leaves/Flowers. Squashes also Bulk. Some texts report that sea Lily is edible but most trustworthy and empirical accounts reveal it to be poisonous. I've left out any closely related plant that could reasonable be called the same thing as another plant already included, for example the four-corners potato, although domesticated seperately is still a potato. whitestar potato, The Australian bush potato, as are others are in all practically sweet potatoes. As are other woodsorrel tubers edible, just not as colorful or productive as are Oca. Peanuts are not the only groundnut. False Pines/Araucarias produce starch rich false-pine seeds. Acorns, Chestnuts, Water caltrop are starchy. Chufa, Water-Chestnut are Sedges, Sugarcane, Bamboo are Grasses. Horse-chestnuts are poisous but may produce soap. Reality and God exists beyond ourselves and our understandings and negotiation on reality, this can be understood by any study. We are creatures just like the poisonous dart frog or the Jaguar or snake. We choose and optimize our reality, and try to understand the other creatures in the forest/desert. Reality is chosen by what we choose to see, and what we all 'know' that the others see.
Guys, he's tried all the fruits, he's on to roots.
Never, he as not tried annona duckei
@@somedatussr4323 how does that one compare to Annona goosei?
There are fours kinds of Caloric Foods. Cereals, Fruits, Provisions, Meat. Two other foods that exist are Salads and Mushrooms.
I have only found out that what I long thought of as clovers are actually wood sorrels. Thanks Jared.
I wonder if you sliced and deep fried them into chips would they taste like salt and vinegar chips?
By the gods what a great idea
Was thinking the same thing! 😋😋😋
All these are grown for a local commercial market in New Zealand and marketed as yams though not botanically related to true yams. Usually we roast them with whatever's going; potato, kumara (sweet potato), parsnip, pumpkin but you can grate them into salads - though that's more for the crunch than anything else and yacon is sweeter. I find the roasted texture similar to Jerusalem artichoke in that they're crisp and caramelized on the outside but melting in the middle.
I was just going to say, aren't these yams? Grew up with mum mashing these with carrots and parsnips for dinner. I really hate them, to be honest.
It's actually pronounced "oh-kuh" if going with Spanish/translingual pronunciation, or "oo-kuh" if going off of original Quechua. Had two varieties while I was in Ecuador, one raw, one cooked, and they were pretty underwhelming, so I'm glad you had a better experience with them. Then again, most species & varieties I tried in Ecuador were similarly underwhelming, since the traditional palate there is somewhat bland. I'm guessing some of that factors into the way breeders develop produce like achotillo & pitahaya.
If you ever end up visiting there, make sure to try babaco and uvilla chocolate, as well as some of the juices (but make sure you/your guide ask whether the water used to make it is clean first--a couple of the guys on my trip had a less-than-desirable experience with it). Anyways, this was a long-awaited video for me, so I'm glad you finally got your hands on some ocas. Keep up the good work, Jared!
Thanks! ive been wanting to try Babaco, hopefully i'll get my hands on one soon. Uvilla i've had a couple times, posted under the name goldenberry and groundcherry on my channel I think
Been watching for years, & finally moved back into a home with a yard! Can't wait to start growing these, I've always been a fan of wood sorrel and their cute little mini-starfruits.
You know one of the qualities about you that I equally respect *and* find amusing, is that you try EVERY part of the plant. I LOVE it cuz I'm a curious bugger too, but it always makes me smile and the way you go about tasting the other parts always tickles me. :) Thanks for being our explorer! :D
I often pick leaves off the wood sorrel in my yard and eat them I get some weird looks but who cares. This is something that I’m definitely gonna try to grow!
Oxalis is the most annoying weed in my yard (in CA - we get unkillable yellow flower variety). Now in addition to ripping it up, digging out the bulbs, stomping on it, and cursing at it, I now know I can eat it. If only all my other problems were so nutritious.
There are a number of wild oxalis found in California. You may want to check which species you have, there's a good chance they aren't oxalis tuberosa.
I've seen that it is unwise to eat it often. Supposedly it can bring down how readily your body absorbs iron. I would do some more research on them if possible.
@@fooo2241all oxalis is edible
You should try the Gemsbok cucumber (Acanthosicyos naudinianus) and Nara melon (Acanthosicyos horridus) from Southern Africa.
Your closing in on that 100k. I should just give you a pre-congratulations now, cause I know you'll make it. Thanks for showing me all this weird fruit that's out there that ill never eat :)
Thanks man. Should be soon 🤞
I am growing a different variety that is much smaller. I find it sweet, juicy and a wonderful addition to a salad!
Ah, the infamous cubio. In Colombia, it's part of a traditional dish called the cocido boyacense, and people here sadly, tend to dislike it due to the weird flavor and texture. Fortunately, thanks to some tv shows here, it's starting to have its redemption.
I'm actually growing these in the veggie garden this year for the first time. Really excited to see how they are and what I can do with them.
Not only Weird explorer, more like great explainer.
They are very easy to grow (even in pots) and you harvest a lot of them. I recommend.
The oxalate in oca ("oh-ka") root is neutralized by cooking. Otherwise it can damage the kidneys and can give you a sore throat because it is crystalline.
I tried these boiled with chili powder as a road side snack in mexico and could never understand why they weren't used as more frequent staple in other dishes..
Love your stuff man. Hopefully your channel explodes into fame!!! Especially now. Stay safe n healthy :)
Those were being promoted heavily a few years ago by some seed companies (selling tubers, not seeds). I don’t know how much they’ve caught on with home gardeners.
Now that you’re trying roots you should try another andian root called olluco which also tastes like potato. It’s eaten with jerky.
We commonly eat these in New Zealand , where I guess they are grown locally. We know them as "yams". They are often part of a roast dinner. A meal of roasted meat (sorry Jared!) and roasted vegetables.
Your channel is the absolute BEST, dude. 😁
your channel is the best thing to watch whenever you are bored
Ooh, Oxalis family, so also related to Starfruit (Carambola)
Love that lemony kick they've got. Will be growing lots more next year.
Plus! No blight like on potatoes.
Try making a vegetable soup with it. I believe that is a very common way to use these, together with potatoes and carrots and i believe some corn and beans also.
Sounds good!
If you're covering tubers then you could please try camas, the Indigenous root vegetable from the coastal region of Washington state.
Thanks for the great video! I’m a fan of wood sorrel, but never heard of these.
Oh my goodness, it's my favourite plant! We don't have Oxalis Tuberosa around here, so I've never gotten to try the tubers, but woodsorrel leaves are delicious.
Placed an order at wanderlust nursery. Looking forward to seeing it get here. Didn't order oca since I have it already. Seem like nice people in messages.
I've got wood sorrel or oxalis with purple flowers. Love them! Cool video 😀 Since they're tart maybe try making crisps.
The oca is in the same botanical family as starfruit, would you believe! (Oxalidaceae). Carambola also has some oxalic acid. Perhaps the tartness you are describing in the oca is attributable to small amounts of oxalic acid?
In fact some smaller species of sham rocks will also grow edible roots. Although tiny, they are succulent and sweet. In chinese we call that "crystal radish"
I have eaten the central taproot of the "iron cross shamrock" (Oxalis tetraphylla/deppei?), which is a nice ornamental warm season (perennial in z8+, but not where I live) ground cover "bulb" (the sheathed bulblets used for propagation appear to be corms; the naked taproot has the same structure as a radish) from Mexico. It tastes OK cooked. Definitely not as productive as oca would be in its ideal climate, but oca is Andean, so unfortunately usually likes cool summers, yet also waits until late fall to start plumping up the storage roots/tubers. Therefore it probably grows and produces great in maritime climates like our Pacific Northwest or New Zealand, but pretty horribly in much of the USA where summers are hot &/or frosts come early. The Mexican species is far more adaptable but will never compete with potatoes (North) or sweet potatoes (South), nor even with turnips, for food productivity. Just a good plant to make your flower garden a little more edible.
Interesting!
1:19 These are the 'shamrocks' of Ireland, find a four-leaf one and you'll be lucky!
(not related to the clover we have here in the U.S.)
You’re so close to 100 thousand subscribers!
Almost 100k!! Awesome , keep being awesome !!
So close!
They would probably make an awesome potato salad
Looks like something you'd find on Dagobah...
now i want potato salad 🤤
People in Maryland love to put vinegar on their French fries, I can see these becoming really popular there. Have some french fried alongside a crab cake sandwich and some Maryland eastern shore sweet corn and tomatoes. OMG that might be death row last meal worthy! Do you think if you topped the roasted ones with plain yogurt they'd taste like potatoes and sour cream?
I think it would be a bit like that, yeah!
Hey Weird Explorer, just thought I'd let you know that the "magic" youtube algorithm brought me to your videos, and I'm sure others! 100k subs soon!! Thank you for the very important and entertaining content
Thanks kurt!
These are common in New Zealand. We call them “yams”. You can buy them in the supermarket in winter. The redder the better in my opinion. Roasted is best, nice and sweet. It tastes like a fluffy potato, sweet, and citrusy. I love them, but some people don’t. If you grow your own, lay the tubers out in the sun after harvesting for a day or so, it makes them sweeter.
pro tip. thanks!
I think yam is a completely different thing.
Earthy, crisp, and with mild tartness and mild sweetness. So, I'm a big fan of jicama...and occasionally eat it as fresh fingers just dipped into white wine vinegar. Does it have anything in common with that?
you should try cassava/yuca its a very delicious root
Have you had any Willughbeia fruits?
Roasted, it sounds as though you could almost call them "potartos",,,,
Makes me wonder if you can eat wood sorel or if it's good. I bet it is.. probly tiny though.
I wish I knew the difference between sour and tart
amazing pan fried.
I wonder if you could make some really good salt and vinegar chips
I wonder if Wood Sorrel has tubers?
Oca is a type of wood sorrel, so, depends on the species.
It's kind of like growing a huge oaxalic plant or wood sorrel.
Oh i have been so curious about oca. It wont grow here, yet. Maybe steam or bake it? And then make food. What do Kiwis say?
Those would be so good with roasted sweet tomatoes!
sounds like they would be good to mix with potatoes in a potato salad
will you ever try edible flowers
Sure, it would make an interesting amazing plants episode to compare a few types
It reminds me of white ginger
Good for potato salad, no vinegar needed.
The oxalic acid in that item is said to be a cancer fighter. However, oxalic acid prevents the absorption of calcium in the human body, so should not be eaten in quantity. Safest if cooked.
They look like the yams I had growing up.
Best roasted with potatoes, parsnips and onions to go with your roast lamb or beef
y2kiwijn in NZ we call them yams. Yummy.
Is it close to jicama in taste?
*slime rancher intensifies*
Funny you upload this now, i just ordered some for growing last wednesday, it´s most likely a diffrent variety though, mine are dark red, here is a picture: biogartenversand.de/images/product_images/original_images/knolliger-sauerklee-oca_10726.jpg
I also ordered some of the most amazing potato varities, probably hard/impossible to get them in the US, but if you are in the UK, France or Germany during fall, it is possible to get them and you could do a taste test video.
The vaieties are "Pink Fir Apple" (at least 150+ years old) tasts very rich and complex for a potato, would discribe it as nutty with waxy texture
picture: potatohouse.co.uk/wp-content/uploads/2017/09/Pink-Fir-Apple-21.jpg
Second one is "Vitelotte" (crossbreed of peruvian/bolivian Quechua and Aymara variety brought to europe in the 18th century) used mostly in french "haute cuisine", they have a great texture sort of smooth, firm, and dense, stunning color, no other potato is this dark and the taste reminds of chestnut, a bit similar to those chestnut like tasting Taro if you ever tried those.
picture: 1.bp.blogspot.com/_CAbxtOKD8Tc/RquMlmnpkrI/AAAAAAAAAME/wEv4pMHgLWs/s1600-h/DSC01565.JPG
The third one is "Arran Victory"(bred 1918 on scottish island Arran, named victory in honor of the end of WWI) i dont know how they taste yet but heard, they are "exceptionally flavoured"
picture: heritage-potatoes.co.uk/wp-content/uploads/2015/06/Arran-Victory-1918.jpg
The fourth is "highland burgundy red" has a beautifull color and good taste, it is described as "sweet tasting and floury texture"(it is unclear yet, when it was developed)
www.slowfood.org.uk/wp-content/uploads/2017/03/highburgredpotsVM-680x350.jpeg
Have you ever had wichiti? Pronounced which it tea. Not totally sure the plant is edible but Australian natives eat the grubs on the roots.
Seeds and gum edible
Larson Groves
I ate a ton of those aka kumera in New Zealand. I prefer them to yams or potatoes actually.
Kumera are sweet potatoes mate
Actually *Kumara* is much larger
Wow
i grow them every year i only eat them saute. epic
I think you would like Florida Betony root. Know anything about it?
Fun fact: oca in italian means goose
It's a goose root
It's a goot
*groot
roose
This is kind of off-topic but you might hold the world record for sharpest jaw-line in the universe.
I tried tetrastigma berries today... theyre not edible.
Literally just tasted it on the tip of my tongue..... its full of calcium oxalate crystals..
Had to wash my lips with bicarbonate soda and vinegar
Flavour vise. Like a mild grape. With loads of prickly itching
Ngl the 'white' one looks yellow and Red but maybe thats just the camera
Are you gonna make ketchup out of it?
Where can I purchase a glue Berry of cordia dichotoma?
If you made chips out of these would they be like salt and vinegar chips?
A little bit because of the lemony taste.
Im late again
I thought yams were really common
egg salad acid
One day during a live event Weird Explorer dies mistaking a Destroying Angel for a Honey Mushroom.
This Event was posted on April 1st. People still question if he died. Then one day, some hipster sees a guy swallowing swords Prospect Park. Most people treat this as a elvis presley event. The witnesses pile up and Weird Explorer turns into a bigfoot level of Famous.
On the ten year anniversary April first Weird Explorer posts a new video. He is married with 2.5 kids. His wife still loves ghost. Now people ponder the real conspiracy is one of Jared's children the bastard child of Tobias Forge? But that's just a theory, a conspiracy theory!
Hagenes Groves
Almost looks like Jerusalem artichoke
Yes but .... will it ketchup!
We need a botanist that can explain to me the subtle nuances between rhizomes, corms, and tubers.
corms - a swollen underground stem where food is stored. rhizomes - a sometimes fleshy, underground, horizontal stem. stem tubers - an enlarged tip of a (non-fleshy) rhizome containing stored food. root tubers - an enlarged root where food is stored that also happens to have adventitious shoots.
Stolen from: heathershomeandgarden.com/botany-basics-bulbs-tubers-rhizomes-and-corms/
I'm not a botanist so someone else may need to verify, but I'm fairly sure a rhizome is a sideways-growing part of a plant that sends roots downward and new shoots upwards, a tuber is a rhizome that's swollen for nutrient storage, and a corm is a similar concept applied to a vertically growing stem section.
The dislikes are miss-clicks
Great video, as always!
Fruitbuscus
Aye nice vid
FRY IT AND MAKE CHIPS
Well done I am ROOTing for you to get 100k views
almost there...
I know why our ancestors were carni-starchivores
Oca looks like Jerusalem artichoke
Less branchy, so easier to clean.
COOK THE BLOODY THING
never been this early to get the 5th comment
Aw-Kuh or Oh-Kuh?
Oh-kah
Seems a lot sunchokes.
you need to roast them