OXALIS CRENATA 



THERE are two distinct forms of Oxalis used for vege- 

 table purposes ; the one named above is a tuberous 

 rooted plant, a native of Peru, but introduced into this 

 country in 1829. There are several varieties of the 

 Oxalis grown in the country named under the name of 

 Oka and some of these are not of much value here, re- 

 quiring warmer soils than ours. Deppi, the other 

 variety, I will describe later on ; it is not so much liked as 

 Crenata. Many persons would not consider these 

 vegetables equal to our own ; others, who have lived in 

 the countries named, have a better opinion of their merits. 

 They possess a peculiar acid taste, but the acidity is re- 

 moved by care in cooking^ indeed many of our own 

 vegetables which are strongly flavoured would be much 

 better if the water in which they are boiled were 

 changed when about three parts boiled. The tubers of 

 the Oxalis are produced freely and are, when well grown, 

 of the size of a large walnut, having a smooth skin and 

 eyes in profusion, and a yellow skin in one case and a dull 

 reddish one in the other. The tubers are long and pointed, 

 somewhat like the Chinese Artichoke. The plant is 

 extensively cultivated in the temperate parts of Bolivia 

 and at times is exported to this country, but I fear the 

 sale is not a large one, and our cooking deters many buy- 

 ing them, as they need more than ordinary care. In the 

 countries named they are cooked by steam, being placed on 

 straw beds, which keeps the tubers from contact with the 

 water. In Bolivia they are exposed to the sun for some 

 days. By exposure, much of the acidity is removed, the 



7* 



