oca gold seeds

Oca gold seeds

Alternatively, tubers can be planted directly outdoors in late May. By this time they may well be showing small ‘sprouts’. Plant Oca directly into a shallow drill, about 8cm (3″) deep, and cover with soil or compost and a layer of fleece. Remove the fleece from early June or as the soil and weather warms. Plants can be ‘earthed up’ as you would potatoes to give some further growing room and anchorage, although this is not essential. Oca prefers well drained soil and an application of a general fertiliser will be appreciated as the plants grow. A mulch of well rotted compost or grass cuttings around the plant during summer will keep the soil moist and aid the plant’s growth. Water plants well during dry spells, and especially from mid September when tuber initiation commences, as this will promote larger tubers.

The essential point to remember is that the tubers form and swell as autumn develops, when day length shortens and temperatures fall. Ocas do not form underground tubers until very late in the season. Do not worry at all if the foliage gets frosted – it will die off after a heavy frost. Some plants may form some small aerial tubers on the stem. These need to be picked off before a heavy frost. Do not harvest the underground tubers until the last remnants of foliage has become frosted and died off from late November and into December. The longer you can leave the tubers in the soil the better. Lift the tubers carefully, dry them and taking care not to bruise or damage them, then store in slatted trays or a hessian sack in a cool shed or garage. Tubers do not need covering against the light, and will store happily for several months until ‘sprouting’ commences and some of these can be replanted.

Click here to watch part 2 of Thompson and Morgan’s ‘How to grow Oca’ videos.

Planting Oca Tubers

Oca tends to have a slightly tangy lemon taste. The flesh is firm but juicy and crisp when eaten raw or lightly cooked, and becoming more starchy if fully cooked. The tubers don’t require peeling when eating Oca raw – just wash them clean, and they can be sliced to add a hint of a lemony zest to salads. peeling ocaAlternatively cook them in the same way as potatoes – boiled, baked, grilled or fried. They also make an excellent addition to winter soups and stews. Our T&M; Oca loses its skin colour on boiling and turns a more cream colour and loses any lemon flavour, becoming more ‘nutty’ in taste. The tubers contain over 70% water but are nutritionally rich with carbohydrate, calcium and iron. You can even pick some of the fresh leaves in summer for their tangy, lemon taste which adds that bit of zest to a green salad.

Now is the time to prune your Magnolia Cut back Delphiniums to encourage new growth –>

Harvesting Oca

Click here to watch part 3 of Thompson and Morgan’s ‘How to grow Oca’ videos.

The small tubers are best planted individually in a 15cm (6″) pots of multipurpose compost during April. As they are frost tender they should be grown on in the greenhouse or on the windowsill. Plant out the small plants when frost risk has past in late May and cover the plants with fleece until established. Each tuber makes quite a bushy plant so allow at least 90cm (36″) between plants for optimum tuber production. Some of the stems which rest on the soil will readily root and the plant can grow to a sizeable bush. Oca also make a decorative container plant throughout the summer and up to the first frosts when the foliage will die back.

Oca gold seeds

OCA Gold by Oregon Pot Authority is a powerful predominantly indica cross of Afghani and Hindu Kush. This sedative genetic union is an organic bedfellow for users looking for relief from insomnia, restlessness, and minor physical discomforts. Its heavy physical effects ground the body and mind in a blissful, tranquilizing state. OCA Gold includes a Kushy terpene profile that smells of sweet floral and hashy aromas.

When smoked or converted into an edible form, the flavor of the OCA Gold strain is best described as Spicyherbal, Flowery, and Earthy.

Strain Flavor

With orange pistils that give the dense buds the look of a gold nugget, Acapulco Gold feminized marijuana seeds are mildly finicky to grow, making them more suited to gardeners with intermediate experience, or a little more time on their hands. Originating in Mexico, Acapulco Gold prefers hot or sub-tropical climates, and does best indoors where its environment can be carefully controlled. With the right attention, you can harvest up to 600 grams per plant.

Heavy on sativa (this hybrid is an 80/20 split), is like a fine wine, with a complex flavor-effect profile that any passionate consumer of marijuana should try at least once. Its sativa heritage will lift your mood and energize your soul, and its clear-headed high means you can get on with your day or spend time with friends without feeling heavy or sedated.

A five-star marijuana strain if ever there was one, Acapulco Gold feminized marijuana offers a euphoric high anyone serious about cannabis will want to experience at least once in their life. Ideal for gardeners with intermediate skills, this high-THC strain flourishes in indoor gardens, offering an effective solution for anxiety, pain, and fatigue.

Earthy with hints of sweetness and coffee, the flavor/fragrance of Acapulco Gold marijuana is totally unique and mouth-watering, with a lingering taste of toffee that can change into pungent pine or sour citrus. Could there a nicer way treat chronic pain and anxiety, or boost an appetite than with something so delicious? We don’t think so (but we’re also biased).


Acapulco Gold is a five-star marijuana strain that will make you feel like you’ve just mined the precious mineral from which its name is derived: its 22% THC content delivers a euphoric, happy high that soothes anxiety, nausea, and battles depression, allowing you to feel cheerful again.

You may not be able to take it to the bank but you’ll feel like you’ve struck it rich with Acapulco Gold feminized marijuana seeds – order now!