Ulluco is a traditional root crop from the Andes.  They hold their shape when boiled, steamed, or fried, and taste somewhere between a beet, a parsnip, and a potato. The leaves are succulent and delicious raw or cooked - they taste just like spinach.

Ulluco grows well with cool, moist soil and part sun.  Although full sun works well in spring and fall, it doesn't like our summer heat, so deciduous shade is best.  A frost kills the leaves, so harvest the above ground parts before the first frost in September or October, then save the tubers in a protected place for next spring.

Ullucus tuberosus 'Spotted White'

These speckled green and red tubers are a bit smaller than the others, but their cuteness makes up for it. more->

Ullucus tuberosus 'Rosas en el Pasto'

The little red polka dots on the yellow-green tubers of this variety certainly do look like roses in the pasture! more->

Ullucus tuberosus 'Purple'

With violet colored tubers, peach colored stems, and really fast leaf growth, this variety is not only eye-catching but also produces loads of fresh spinach-like leaves for us week after week. more->

Ullucus tuberosus 'Chugua Roja'

In addition to the strikingly deep purple tubers, this variety produces beautiful pink-purple stems with lots of vigorous growth. more->

Ullucus tuberosus 'Bocadito de Oro'

The name of this variety translates to little bites of gold, which is quite fitting for such creamy yellow-green tubers that make a really nice autumn snack! more->

Ullucus tuberosus 'Pica de Pulga'

This variety of ulluco is one of the most common and productive in our climate.  The pink and yellow tubers might have a bit of green, which makes them just so cute with all three colors! more->

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