Ulluco

Description

Ulluco (Ullucus tuberosus) belongs to the Basellaceae family and is native to SouthAmerica. It thrives in Andean highlands, 3000-4000m environments across regions including SouthAmerica. Botanically, Ulluco is small colorful Andean tubers (yellow, pink, red) with a waxy texture. Second most important tuber in the Andes after potato.. The edible parts include Tubers, Leaves. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, July, June and May. Nutritionally, Ulluco stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Ulluco offers a Lightly sweet, earthy, slightly mucilaginous, beet-like texture flavor profile. Wash; boil 30-40 min; peel; dress with oil and herbs. Common culinary applications include Boiled tubers, Soups, Stews, Pickled, Cooked greens. Popular preparations include Boil tubers with a little baking soda to reduce waxiness. For storage, refrigerate fresh parts. Safety note: Waxy texture requires longer cooking than potato. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Boiled tubers, Soups, Stews, Pickled, Cooked greens Storage: Refrigerate fresh parts

Recipes

• Boil tubers with a little baking soda to reduce waxiness

Where It Grows