Oka (tuberous acid). Legends, myths, symbolism, description, cultivation, methods of application

CULTURAL AND WILD PLANTS
Free library / Directory / Cultivated and wild plants

Oka (tuberous acid). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Genus, family, origin, range, chemical composition, economic importance
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Oka (tuberous oxalis), Oxalis tuberosa. Photos of the plant, basic scientific information, legends, myths, symbolism

Oka (tuberous acid)

Basic scientific information, legends, myths, symbolism

Sort by: Oxalis

Family: Sorrel (Oxalidaceae)

Origin: South America

Area: Oka grows primarily in South America, including Peru, Bolivia, Ecuador, Colombia, and Argentina. It is also cultivated in other regions of the world.

Chemical composition: Oki tubers contain a lot of starch and ascorbic acid (vitamin C). In addition, they are rich in carotene, flavonoids and other antioxidants.

Economic value: Oki tubers are used in the food industry for the production of starch, confectionery and beverages. They are also an important food source in the regions where they are grown and are often used as an ingredient in national cuisines.

Legends and myths: In Peruvian mythology, the eye was associated with the god of thunder and lightning, who came to earth to taste the vegetable. It is also said that oca was one of the earliest vegetables to be grown on Titicaca, an ancient lake in the mountains of Peru. Symbolically, the eye is associated with fertility and abundance, and its bright colors and shapes make it popular for decorative purposes.

Oka (tuberous oxalis), Oxalis tuberosa. Description, illustrations of the plant

Oka (tuberous oxalis), Oxalis tuberosa. Methods of application, origin of the plant, range, botanical description, cultivation

Oka (tuberous acid)

The tubers are used for food, livestock feed and for the production of starch. Fresh tubers do not store well. For long-term storage, a semi-finished food product is prepared - chunye.

Potato competitor, currently widely grown in Colombia, Bolivia, Peru and Chile.

Systematics and origin. Oka or tuberous oxalis (Oxalis tuberosus C.) is an annual herbaceous plant of the Oxalis family (Oxalidaceae).

Among the huge number of wild, mostly perennial species of oxalis (about 900), common in the tropics and subtropics of Central and South America and South Africa, this species is found only in cultivation and is the oldest plant of the Indians of the highlands in the Andes.

The stem of the plant is undersized, the leaves are trifoliate, the flowers are solitary, sterile.

Oka (tuberous acid)

Tubers of stem origin are thickened bulbs rich in starch (22-25%), covered with fleshy scales.

The tubers of tuberous oxalis are used like potatoes in boiled, fried and baked form.

Authors: Baranov V.D., Ustimenko G.V.

Oka (tuberous oxalis), Oxalis tuberosa. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

For the treatment of intestinal disorders: grate fresh oki tubers and drink the resulting juice 2-3 times a day. This will help improve digestion, reduce inflammation, and reduce symptoms of intestinal disorders such as diarrhea.
To treat a cold: Prepare an infusion of fresh oka leaves and stems in boiling water for 10-15 minutes. Refrigerate and drink as a tea 2-3 times a day. This will help strengthen the immune system and reduce the risk of developing colds.
For the treatment of diabetes: prepare an infusion of fresh oki tubers in boiling water for 20-30 minutes. Refrigerate and drink as a tea 2-3 times a day. This will help lower blood sugar levels and improve carbohydrate metabolism.
For the treatment of anemia: mix fresh oki juice with honey and drink 1-2 times a day. This will help improve the absorption of iron and increase the level of hemoglobin in the blood.

Cosmetology:

Face mask with eye: chop fresh oki tubers and mix with natural yogurt. Apply to face for 10-15 minutes, then rinse with warm water. This mask will help moisturize and brighten the skin, reduce inflammation and give it a healthy glow.
Okoy Face Toner: Prepare an infusion of fresh oka leaves and stems in boiling water for 10-15 minutes. Cool and apply to face with a cotton pad. This toner will help reduce inflammation, hydrate the skin, and improve skin tone and texture.
Face cream with eye: chop fresh oki tubers and mix with jojoba oil or other natural oil. Apply to the face in the morning and evening after cleansing the skin. This cream will help reduce inflammation and improve skin quality.
Body scrub with oko: mince fresh oki tubers and mix with sea salt and olive oil. Massage into the skin of the body and rinse thoroughly with water. This scrub will help exfoliate dead skin cells, improve skin texture and give a healthy glow.

Attention! Before use, consult with a specialist!

Oka (tuberous oxalis), Oxalis tuberosa. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Oka, or tuberous oxalis (Oxalis tuberosa) is a plant from the sorrel family, which is grown as a vegetable crop and a source of starch.

Tips for growing, harvesting and storing oka:

Cultivation:

Oka should be grown in a sunny or semi-shady location.
It prefers loose, fertile soils with good drainage capacity.
The best time for sowing tubers is spring or early autumn.
Tubers should be planted at a depth of about 5 cm and at a distance of about 30 cm from each other.
Plants need to be watered regularly and weeds removed.

Workpiece:

Tubers can be harvested 6-8 months after planting.
Harvested tubers should be thoroughly washed, decontaminated and left to dry in the sun for 2-3 days.
Then the tubers can be stored in a cool and dry place at a temperature of +3 to +5 °C.

Storage:

Oki tubers can be stored in the basement, refrigerator, or other cool place.
They are well preserved at temperatures from +3 to +5 ° C and humidity from 70 to 80%.
Oka can be stored for up to 6 months.

Oka is a valuable source of nutrients such as starch, vitamin C and calcium.

We recommend interesting articles Section Cultivated and wild plants:

▪ Bukhara catnip

▪ Orchis spotted

▪ Kata (khat, kath, Arabic tea)

▪ Play the game "Guess the plant from the picture"

See other articles Section Cultivated and wild plants.

Read and write useful comments on this article.

<< Back

Latest news of science and technology, new electronics:

Energy from space for Starship 08.05.2024

Producing solar energy in space is becoming more feasible with the advent of new technologies and the development of space programs. The head of the startup Virtus Solis shared his vision of using SpaceX's Starship to create orbital power plants capable of powering the Earth. Startup Virtus Solis has unveiled an ambitious project to create orbital power plants using SpaceX's Starship. This idea could significantly change the field of solar energy production, making it more accessible and cheaper. The core of the startup's plan is to reduce the cost of launching satellites into space using Starship. This technological breakthrough is expected to make solar energy production in space more competitive with traditional energy sources. Virtual Solis plans to build large photovoltaic panels in orbit, using Starship to deliver the necessary equipment. However, one of the key challenges ... >>

New method for creating powerful batteries 08.05.2024

With the development of technology and the expanding use of electronics, the issue of creating efficient and safe energy sources is becoming increasingly urgent. Researchers at the University of Queensland have unveiled a new approach to creating high-power zinc-based batteries that could change the landscape of the energy industry. One of the main problems with traditional water-based rechargeable batteries was their low voltage, which limited their use in modern devices. But thanks to a new method developed by scientists, this drawback has been successfully overcome. As part of their research, scientists turned to a special organic compound - catechol. It turned out to be an important component that can improve battery stability and increase its efficiency. This approach has led to a significant increase in the voltage of zinc-ion batteries, making them more competitive. According to scientists, such batteries have several advantages. They have b ... >>

Alcohol content of warm beer 07.05.2024

Beer, as one of the most common alcoholic drinks, has its own unique taste, which can change depending on the temperature of consumption. A new study by an international team of scientists has found that beer temperature has a significant impact on the perception of alcoholic taste. The study, led by materials scientist Lei Jiang, found that at different temperatures, ethanol and water molecules form different types of clusters, which affects the perception of alcoholic taste. At low temperatures, more pyramid-like clusters form, which reduces the pungency of the "ethanol" taste and makes the drink taste less alcoholic. On the contrary, as the temperature increases, the clusters become more chain-like, resulting in a more pronounced alcoholic taste. This explains why the taste of some alcoholic drinks, such as baijiu, can change depending on temperature. The data obtained opens up new prospects for beverage manufacturers, ... >>

Random news from the Archive

Septic tanks generate electricity from their contents 20.03.2016

A team of scientists from the University of Bath, Queen Mary University of London and the Bristol Robotics Lab have developed microbial fuel cells that generate energy from urine.

Microbial fuel cells work on the ability of some bacteria to process organic matter, thereby generating electricity. At the same time, room temperature and normal pressure are sufficient, which is unattainable with other methods of obtaining bioenergy. The researchers set themselves the goal of reducing the cost of standard devices of this type, as well as increasing their electricity generation.

Electrodes containing expensive materials such as platinum are commonly used to create microbial fuel cells. In their work, the scientists decided to use cheap carbon fiber and titanium wire. In order to speed up the reaction, the microbial element contained a catalyst made from glucose and egg white. Urine was used as an energy source.

The researchers tested the effectiveness of the device by changing the parameters of its individual elements. It turned out that increasing the length of the electrode from four to eight millimeters increases the output power tenfold.

According to Jon Chouler, one of the authors of the work, the new design is cheaper and more powerful than traditional microbial fuel cells.

Previously, a team of scientists from Princeton University and Florida Gulf Coast University used rotten tomatoes as an energy source for microbial fuel cells.

Other interesting news:

▪ Air pollution measurement

▪ TCL C84 4K Mini LED TV

▪ The car will not hit a pedestrian

▪ Asus X79-Deluxe motherboard

▪ Smart watch from Samsung

News feed of science and technology, new electronics

Interesting materials of the Free Technical Library:

▪ site section Parameters, analogues, marking of radio components. Article selection

▪ article Sow dragon's teeth. Popular expression

▪ article What is Nickel? Detailed answer

▪ article Functional composition of Thomson / Normende / Saba TVs. Directory

▪ article Electric pumps. Encyclopedia of radio electronics and electrical engineering

▪ article Coin and coin box for manipulation. Focus Secret

Leave your comment on this article:

All languages of this page

Home page | Library | Articles | Website map | Site Reviews