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 
