Oxalis tuberosa are extensively cultivated in Peru and Bolivia. It is also grown commercially in New Zealand, where it is known as yam. Has small edible tubers that can be eaten boiled, baked, fried or raw in salads. Tubers have a pleasant sweet, spicy flavor. The leaves are edible, with a tangy flavor similar to that of sorrel. Contains oxalic acid.
Cultivation is easy, even when shaded places. The winter is stored mostly in the form of nodules in frost-free place.