(Papa Lisa) Tuberous perennial. Leaves may be eaten anytime during growth cycle, and tubers form after about 110 days. Native to the Andes, this is a food crop that, indigenously, rivals potatoes in popularity. In antiquity, this plant was grown and savored by the Incan peoples. The leaves are crunchy and tasty, and may be eaten fresh or steamed, in much the same way as one would use spinach. The colorful tubers are best boiled or stir-fried. They retain their sweet crispness even when cooked. High in vitamin c, betaine, protein, calcium and carotene. Plant prefers moist soils, shade. Heap soil up around plants as they grow. Tubers are formed as days shorten into autumn and winter. Dig the tubers after the tops die back.
