Knolliger sour clover, also Oka, Yam or Peruvian sour clover (Oxalis tube-pink MOLINA syn. O. crenata Jacq.) is a useful plant from the family '' of the Oxalidaceae ''.

Botanik

Yellow flowering kind with triple, clover-like, tasting sour sheets. The sukkulenten can become finger thick.

Similarly as the potato it forms long underground which thickens at the point up to 15 cm. The tubers develop only in the short day, in the long day attain full growth the Stolonen to aboveground rungs. The plant does not come into Central Europe to the bloom.

The plants reach a height of 40 cm.

In the autumn the plant under the earth's surface forms tubers, which are yellow, red or black. Also speckled sorts occur. The tubers are oblong or roundish. They reach Hasel to whale nut size. After the first frost the tubers do not continue to grow any longer.

Sour clover there is the Knolligen in many which developed in South America. The kind of game is not to have been found so far yet. Apart from O. tube-pink is called also O. macachi as kind of culture. The mountain kinds of the kind Oxalis often are hochpolyploid and can up to 80 Chromosomen exhibit.

Location

Location somewhat sunny, not too hot. Earth humos and loosely. Are optimal cool weather, altitude and wet summers.

Spreading

Use particularly in Uruguay and in the high country of Peru, Bolivia and north Argentina as well as absent-minded in other parts of south and Central America. Already in before-Colombian time this kind was cultivated as Nahrungspflanzen. It grows in 4.000 + NN. The main cultivated areas lie at a value of 3.500 to 3,800 m + NN.

Contents materials

Strength in the branch tubers. The strength content of the tubers is rather small with 13-15%, but the ascorbic acid (37 mg/100g) and 1% protein make it raw or cooked an important high land food. Water content is 84% (Franke).

A further source calls: 0,9% protein, 0.2% fat, 18.5% carbohydrates. Calorific value per 100 g Frischgewicht: approx. 80 kcal.

Use

The kind has a regional meaning as a strength supplier in the Anden, where it is cultivated as "Ibia" of high land Indians. The lamellas and stack contain oxalic acid, which lends the sour taste to them. Aboveground parts can be eaten in smaller quantities. The plant is worked on.

According to estimations that is cultivated tuber sour clover in Peru on a surface by approx. 20,000 hectars. Per hectar 3 to 12 t are produced annually. Breed sorts are to bring a yield of 97 t/ha and to year.

The Knollige sour clover became already in 19. Century introduced to Europe. In New Zealand, where the plant is already cultivated starting from 1860, it (except in South America) has a meaning as a strength supplier and is relatively strongly common. It is called "Yam" there.

Use in Central Europe

With us the kind is gardening used particularly by lovers. Sowing of the tubers in Central Europe depending upon climate in March until April. One puts the in the distance from 30 - 40 cm to about 10 cm deeply into good garden earth. The tubers are kept coolly and drying in crates and to hold until for instance March. Before the preparation through the tubers need to be only washed to vapors, cooking or roasting.

Literature

• Franke, W. (1985): Useful plant customer. Stuttgart
• Marzell, H. (1970): Morphology of the useful plants. Heidelberg

Related links

• http://www.hort.purdue.edu/newcrop/nexus/Oxalis_tuberosus_nex.html
• http://www.hort.purdue.edu/newcrop/proceedings1990/V1-428.html

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