Perennial Herb: Produces sweet-tasting tuberous roots with dark purple-red skin. The tubers start to form when days are getting shorter & they can be dug up from November onwards. Eaten boiled, baked, fried, or dried, Oca is used as a potato alternative with superb nutritious value. Large shamrock shaped leaves & the flowers can be added to salads. Blm color: yellow. Ht: 2'. Exp: sun/part shade. Protect against early frost.