This beautiful tuber comes from the Andes and comes in several colours, all tasting very much alike. It is the tuber of Oxalis tuberosa and is eaten all over the northern part of the Andes. It is first dried to reduce the oxalis acid content, the same chemical found in spinach and lambs-quarters, and to make it sweeter.
We normally roast or pickle them and then use them. We also harvest the leaves all summer for salad; they have a similar flavour to sorrel.
This is first year we have had enough for the chefs to experiment with and I am sure others ideas will emerge.
Byron Cook -Head Gardener