Ulluco

Ulluco

This page is an open source resource guide for ulluco. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable ulluco selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.

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Ulluco collage 640, One Community

ULLUCO

(Click here for ulluco purchase details)

Note: The photos and varietal descriptions for ulluco are largely taken from Ben Kamm’s Sacred Succulents website. Ben has done a great deal to bring these forgotten vegetables to the attention of North American gardeners, traveling to the Andes and bringing back these treasures before they are lost. We will be buying our stock of these plants from the Sacred Succulent nursery, and recommend others to support this worthy enterprise.

Ulluco (Ullucus tuberosus)
Ulluco, One Community

Ulluco (also known as the papa lisa) is another staple food tuber from the Andes of South America, that has adapted to the cold dry higher elevations and used much like potatoes but with a more nutty taste. All parts of the plant are edible at all stages of growth and they are one of the most widely grown and economically important root crops in the Andean region, second only to the potato.

CULTURAL CONSIDERATIONS
  • Tubers do not form until late in the season
  • A thick mulch in fall may overwinter tubers in place
  • Compost tea and liquid seaweed sprays are beneficial
  • Ulluco prefers a long slow transition from summer to fall
  • The plant can be grown much like the related New Zealand spinach
PLANTING GUIDELINES

Plant out tubers early spring in well drained soil. Row covers may help speed emergence, or alternately plant in polytunnel or hoop house to lengthen the season. Provide regular irrigation once plants are up and growing, but do not over water.

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VIDEO COMING: Planting tutorial followed by time lapse growth videos

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE IF YOU’D LIKE TO GET INVOLVED AND/OR SUPPORT ONE COMMUNITY’S DEVELOPMENT PROCESS.

ADDITIONAL INFORMATION

Wikipedia ” Ulluco

Pica de Pulga Ulluco, One Community
GU#1 :: Pica de Pulga Ulluco

Pica de Pulgais the most common variety of ulluco in North America and Europe. This variety is from La Paz, Bolivia, and the name means “flea bitten” in its mother language. It is a small, round, yellow tuber with neon-pink stars and splotches. Pica de Pulga grows up to 3.5 inches (although most are half that size or smaller), and the larger tubers tend to have hollow centers.

BK08607.1 Ulluco, One Community
GU#2 :: BK08607.1 Ulluco

BK08607.1 is a yellow to orange ulluco with fluorescent red to pink spots that are similar in color to Pica de Pulga. This variety has round, 1-2 inch tubers, and is from Chulumani-Yungas, Bolivia.

BK08607.2 Ulluco, One Community
GU#3 :: BK08607.2 Ulluco

BK08607.2 is an ulluco variety that originated in Chulumani-Yungas, Bolivia. It is a round, red-pink heirloom tuber that grows 1-2 inches long.

BK09510.2 Ulluco, One Community
GU#4 :: BK09510.2 Ulluco

BK09510.2 is a deep-orange ulluco from the Ancash region of Peru. This variety has a round or elongated shape, and averages 1-3 inches.

BK10425.2 Ulluco, One Community
GU#5 :: BK10425.2 Ulluco

BK10425.2 is an ulluco traditionally cultivated near Patacancha, Cusco, Peru. It is a cylindrical tuber that grows to a 4-inch banana shape. This variety is yellow in color with fluorescent-pink splotches dispersed throughout.

BK10429.2 Ulluco, One Community
GU#6 :: BK10429.2 Ulluco

BK10429.2 is an ulluco from Grimalda Quispe in Chinchero, Cusco, Peru. This variety is pale-to-dark-yellow with occasional purple blotches. It has oblong, lumpy tubers that grow up to 2 inches. In addition to eating, these ulluco are good for bug bites, burns, and swellings; including swollen lymph nodes.

BK10426.5 Ulluco, One Community
GU#7 :: BK10426.5 Ulluco

BK10426.5 is a lavender ulluco from Peru that grew in Incan stone terrace walls in the Peperomia rotundata. This variety was originally retrieved at one of the most heavily terraced mountainsides in all of the Andes. It is a chunky tuber with 24 inch trailing vines that grows up to 2 inches or more.

BK10427.5 Ulluco, One Community
GU#8 :: BK10427.5 Ulluco

BK10427.5 is an extra-hardy ulluco variety grown above Patacancha Village in Cusco, Peru. It is found amongst boulders with plant species Bomarea and Fuchsia apetala.This plant produces small, pale-pink tubers with a vine up to 24 inches.

BK10509.6 Ulluco, One Community
GU#9 :: BK10509.6 Ulluco

BK10509.6 is a pale-to-dark-lavender heirloom ulluco originally found on rocky cliffs near a waterfall in Cochabamba, Bolivia. This variety is more adaptable to warmer conditions than other ulluco. It has round-to-oblong tubers and dangling 20 foot vines. This particular ulluco is reported to be useful for gastrointestinal issues.

We will also be growing the following additional ulluco:
Ulluco (Ullucus tuberosus) :: GU#10 -GU#12

10. BK10429.1 11. BK10426.6 12. Llanqha-puca

Ulluco Plant Material/Seed Providers:
Ulluco Purchase Details
REF #VEGETABLESVARIETYSOURCEQUANTITYUNIT COSTTOTAL COST
GU#1UllucoPica de PulgaSS5 tubers$14.5$72.5
GU#2UllucoBK08607.1SS5 tubers$14.5$72.5
GU#3UllucoBK08607.2SS5 tubers$14.5$72.5
GU#4UllucoBK09510.2SS5 tubers$14.5$72.5
GU#5UllucoBK10425.2SS5 tubers$14.5$72.5
GU#6UllucoBK10429.2SS5 tubers$14.5$72.5
GU#7UllucoBK10426.5SS5 tubers$13.5$67.5
GU#8UllucoBK10427.5SS5 tubers$13.5$67.5
GU#9UllucoBK10509.6SS5 tubers$13.5$67.5
GU#10UllucoBK10429.1SS5 tubers$14.5$72.5
GU#11UllucoBK10426.6SS5 tubers$13.5$67.5
GU#12UllucoLlanqha-pucaSS5 tubers$14.5$72.5

 

OTHER ULLUCO RESOURCES

We are seeking awesome Ulluco resources. If you know of one, please click here to share it with us so we can make this page better.

 

ULLUCO AS PART OF THE BOTANICAL GARDEN MODEL

This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.

 

ULLUCO PREPARATION, PRESERVATION, AND RECIPES

This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.

Sea Bass Sudado, Olluco Recipes, One Community

Sea Bass Sudado

Recipe courtesy of: Peru Delights

Total Time: 1 hr 30 min
Prep: 50 min
Cook: 40 min		Yield: 4 Servings
Level: Easy

 

Ingredients

  • 2 tablespoons vegetable oil
  • 1 red onion cut in thin slices
  • 3 garlic cloves, mashed
  • 2 tablespoons ají amarillo paste (optional)
  • 3 tomatoes, peeled, seeded, and grated
  • 1 tablespoon tomato paste
  • 3 cups fish broth
  • ¼ cup white wine
  • 4 cilantro sprigs
  • Salt and pepper
  • 4 sea bass filets
  • 4 boiled ollucos or 1 boiled potato

Garnish:

  • 1 eggplant (the peel, finely shredded)
  • 1 orange or yellow pepper (the peel, finely shredded)
  • 1 tablespoon flour
  • Vegetable oil

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Directions

  1. Heat the oil in a saucepan over medium high heat.
  2. Add onion and garlic, stirring from time to time, and cook for 10 minutes.
  3. Add ají amarillo, tomato, and tomato paste, stirring constantly.
  4. Incorporate fish stock and white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Season with salt and pepper.
  5. With a melon baller, make small balls out of the cooked ollucos or potatoes. Reserve.
  6. Season the fish filets and put in the saucepan, let them steam in the flavorful broth until they no longer look bright, just barely opaque. Be careful, do not overcook them. There is nothing worse than an overcooked fish filet.
  7. Meanwhile, combine the vegetable peels with the flour, strain, and fry in the hot oil for a few minutes. Do not let them burn.

Drain over paper towels. Reserve.

In every plate serve one piece of fish, surrounded with the sauce, the olluco pearls, and top with the crispy peels.

Chupe de Ollucos, Olluco Recipes, One Comunity

Chupe de Ollucos

Recipe courtesy of: Peru Delights

Total Time: 15 min
Prep: 15 min
Cook: Chill		Yield: 4 Servings
Level: Easy

 

Ingredients

  • 2 pounds Olluco, unpeeled and cut in sticks
  • 1 pound squash, diced
  • 2 corn ears, cut in thick slices
  • 1 pound fresh fava beans, peeled
  • 1 pound yellow potatoes, peeled (you may leave them unpeeled)
  • Salt
  • 1 can evaporated milk or vegan milk
  • ½ pound queso fresco or vegan cheese
  • 1 tablespoon huacatay leaves, chopped (optional)
  • Huacatay sprigs (black mint), optional

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Directions

  1. In a saucepan over medium heat cook Ollucos, squash, and corn with water to cover. Bring to a boil, lower the heat and simmer until the squash turns into a mush and the soup is thick.
  2. Add fava beans, whole potatoes (if you want, cut the potatoes in half) and salt to taste.
  3. When the potatoes are tender turn off the heat, add evaporated milk or vegan milk, queso fresco or vegan cheese, and chopped huacatay leaves, if using.
  4. Serve immediately, and garnish with a huacatay sprig.

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