Purple potatoes: health benefits. Extraordinarily Healthy Purple Potatoes

Variety name	Gypsy
general characteristics	popular popular potato with purple skin and delicate flesh
Ripening period	70-90 days
Starch content	12-14%
Mass of marketable tubers	100-130 gr
The number of tubers in the bush	6-14
Yield	up to 250 c / ha
Consumer qualities	excellent taste and high trace element content
Keeping quality	92%
Peel color	violet
Pulp color	white or cream, possibly purple streaks
Preferred growing regions	zones with continental and temperate climates
Disease resistance	resistant to potato, gray mold
Growing features	requires nutritious soil and constant
Originator	breeder name and first crop year unknown

The main characteristics of the potato variety "Gypsy":

• tubers are large, weighing from 100 to 130 g;
• round-oval shape;
• the tubers are neat, smooth, without bumps and potholes;
• the peel is bluish-purple, uniform, thin, glossy;
• eyes are superficial, small, not numerous, uncolored;
• the cut flesh is white or creamy;
• the starch content is average, ranging from 12 to 14%;
• high content of protein, vitamins, iodine and other valuable trace elements.

Potato variety "Tsyganochka" refers to or, depending on climatic zone... The variety got its name for original purple rind shade... The delicate white flesh creates a beautiful contrast and makes the tubers ideal for cooking. The yield is good, up to 250 centners per hectare.

In the table below, we have collected several important characteristics different varieties potatoes so you can compare them with Gypsy:

Variety name	Productivity (kg / ha)	Keeping quality (%)
Gypsy	up to 250	92
	96-168	92
	90-160	96
	90-116	97
	100-200	95
	100-130	96
	60-100	97
	120-150	95
	110-140	85-90

However, the tubers are not aligned in weight, large potatoes and non-marketable trifles are tied under one bush. The appearance and quality of root crops is strongly influenced by soil fertility, air temperature, and watering.

In the table below you will find information about the mass of tubers in other potato varieties:

The peculiarity of the variety is a very thin and delicate peel. It makes mechanical cleaning difficult, tubers are quickly damaged when harvested by a combine... This reduces the value of the variety for large farms. But in small fields, potatoes grow and are harvested without problems, delighting farmers and amateur gardeners with excellent taste. Undamaged potatoes are excellent, do not wither or dry out. Long transportation does not tolerate well.

Bushes are not too tall, compact, not spreading... The formation of green mass is average. The leaves are medium-sized, dark green, with slightly wavy edges and clearly defined veins. Stems are dark, with a bluish tint. Bright blue large flowers are collected in small corollas, berries are rarely tied. Root system well developed.

Plants resistant to many dangerous:, common, gray rot, various viruses:,. Not bad resistance. Defeat is possible.

The pulp is tender, delicate, with a rich, not watery taste. Thin, soft skin is rich in iodine and vitamins. The white or creamy flesh does not darken when cut, while cooking the potatoes retain a delicate texture, but do not boil. Suitable for baking, preparing beautiful side dishes or salads.

Here are some more photos of Gypsy potatoes:

Origin

"Gypsy" - a variety of folk selection, the prototype for which was the famous Dutch hybrids Black Baron and. The variety is not included in the State Register, potatoes are widespread. Not suitable for industrial cultivation, since it suffers greatly when mechanical cleaning... It is more often planted on small farms, as well as in personal subsidiary plots.

It is preferable to grow Gypsy potatoes in regions with a temperate or continental climate.

Advantages and disadvantages

The main advantages of the variety include:

• high taste of tubers;
• early maturation;
• good yield;
• unusual blue-purple hue of the peel;
• resistance to major diseases.

The variety has practically no disadvantages. A feature can be considered exactingness to soil nutrition and moderate moisture.

One more problem - too thin skin, which facilitates the cutting of tubers, but excludes the use of the combine when harvesting.

Growing features

It can be used to control weeds.

A week before the start of harvesting, it is recommended to cut off all the tops, this will allow the tubers to gain weight, as well as accumulate useful substances. Potatoes should not be allowed to lie in the ground it is better to remove it a little earlier. This approach will help to avoid diseases (for example).

Diseases and pests

Variety "Gypsy" is insensitive to many dangerous diseases: potato, common, various viruses. Sufficiently resistant to, rarely affected by gray rot. For prevention, you need tubers before planting and spill the soil with disinfectant solutions.

It is advisable to change the planting site once every 2-3 years, this will prevent unpleasant diseases and strengthen the immunity of plants.

Ideal precursors for potatoes are phacelia, oil radish, or. These crops will saturate the soil with useful trace elements, prevent the appearance of infections typical for nightshades.

Like many blue-skinned varieties, the Gypsy is often attacked by either click beetles. The first ones spoil the tops, the larvae of the second () attack the tubers, making moves in them and reducing commercial qualities root crops.

Preplant soil treatment, as well as bushes, will help get rid of insect pests. Application possible non-toxic bio-preparations, they are especially needed during the formation of tubers. It is often recommended to use it to get the best harvest.

"Gypsy" is an interesting and promising variety, which is best grown on farms or in personal subsidiary plots.

When proper care the tubers will turn out to be very beautiful, they will be stored for a long time. not subject to degeneration, it can be collected from year to year on your own site.

To date, breeders have developed about 4000 varieties of potatoes and this work continues. In order to choose the right potatoes for planting, you need to know by what main characteristics the varieties differ from each other. First of all, three characteristics are taken into account: purpose (purpose of cultivation), color of peel and pulp, ripening period. We'll cover each parameter.

All potato varieties are conventionally divided into two large groups:

• domestic (this usually includes not only Russian, but also Belarusian and Ukrainian);
• imported (most often Dutch, less often German varieties).

For example, in the southern and steppe regions, super-early, early and mid-early potatoes grow better, which have time to ripen before the weather is too hot. Of the varieties of foreign selection, it is advisable to choose only those that are included in the " State Register selection achievements approved for use "in a specific region.

Types of potatoes by purpose

Depending on the purpose of growing, potato varieties are:

• dining rooms - no more than 18% starch (sometimes up to 20%). Potatoes of these varieties are used for food. The tubers are very tasty, contain a lot of vitamin C, beta-carotene and other useful substances;
• technical - designed for the production of starch and alcohol. Such potatoes contain more than 16% starch and few proteins;
• fodder - with a high content of starch and protein, that is, substances that contribute to the speedy growth of domestic animals;
• universal - the tubers are pleasant to the taste, contain from 16 to 18% starch, many vitamins and microelements.

• A - potatoes for salads and okroshka. The tubers are not boiled, the pulp is dense and watery, there is no mealy;
• B - potatoes intended for boiling (ideal for soups) and toasting. Tubers with moderately dense and watery, slightly mealy pulp, very weakly boiled;
• C is a well-boiled potato that is usually served whole, mashed or fried. The consistency of the tubers is soft, the pulp is moderately mealy and slightly watery.
• D - very hard boiled potatoes. Used for baking and mashed potatoes, not suitable for frying. The consistency of the tubers is soft, the pulp is mealy and not watery.

Classification of potatoes by the color of the skin and pulp

Depending on the variety, the flesh of the potatoes can be white or yellow, the peel - white, yellow, red or purple. Yellow pulp indicates a high content of beta-carotene in tubers. The red color of the peel is given by anthocyanins - bioflavonoid substances that have an antioxidant effect and strengthen the walls of blood vessels. The darker the skin of the tubers, the more anthocyanins it contains. That is why in medicinal purposes recommend using pink potato juice.

The old variety Morning Rose (American favorite by many gardeners) has good dietary properties. On its basis, especially for arid and steppe regions, medium early varieties Crimean rose and Red rose.

IN recent times breeders around the world are working to develop varieties of potatoes with red and purple flesh. This is not a whim: of course, such tubers look spectacular, but the high content of anthocyanins makes such potatoes irreplaceable. dietary product, especially for people with diseases of the cardiovascular system.

Red pulp varieties are the healthiest

In addition, the colored flesh potato species are extremely resistant to adverse weather conditions. Thus, the early varieties with the pulp of cranberry-red tubers Cranberry Red and Huckleberry are zoned for Alaska. In the highlands of Peru, differing high humidity, grow a variety with the dark purple pulp Purple Peruvian.

Classification of potatoes by maturity

The ripening period of potatoes is the period from the appearance of the first shoots to the moment when you can harvest.

According to the ripening period, potato varieties are classified as follows:

• very early, ripening period - 35-50 days. The main advantage is the ability to get two harvests per season;
• early - 50-65 days;
• medium early - 65-80 days;
• mid-season - 80-95 days;
• medium late - 95-110 days;
• later - 110-120 and more days.

The most popular table potatoes

Experienced gardeners recommend planting several varieties of potatoes in one area with different terms ripening. Due to the fact that the phases of vegetation of plants of different varieties do not coincide, the bushes are less susceptible to late blight and other diseases.

Variety of forms and types of potatoes

Super early (ultra early) varieties:

• Ariel - dutch potatoes with white skin and yellow flesh that does not darken after cooking. The tubers are large, well preserved until spring, the starch content is 18.7%, the yield is 280-450 kg per hundred square meters. The variety is resistant to nematodes, cancer and viral diseases;
• Impala is a Dutch bred potato with yellow skin and flesh, starch content - 14.6%. The variety is resistant to late blight and scab. The ripening period is 70 days, but you can dig out the tubers already on the 45th day;
• Veneta is a German variety. The ripening period is 60-70 days, but young tubers can be dug out already on the 45th day. Productivity - up to 300 kg per one hundred square meters. The tubers are small (70-100 g), very tasty, suitable for frying, the starch content is 13-15%. The variety is drought tolerant;
• Lapis lazuli is a Belarusian variety resistant to nematodes. Productivity - up to 259 kg per one hundred square meters. Tubers with yellow skin and white pulp, starch content - 13-15.7%. The ripening period is 55 days, but you can dig out the tubers already on the 45th day.

Early (early maturing) varieties:

• Zhukovsky early - pink potatoes with white flesh. Tuber weight - up to 170 g. When cooking potatoes do not darken and do not boil, well suited for frying and making chips. The starch content in the tubers is up to 15%, the yield is 320-380 kg per hundred square meters. The variety is resistant to drought and low temperatures, tubers are well preserved until spring;
• The leader is a potato with yellow skin and white flesh. Average weight tuber - up to 120 g, starch content - 12%. The bushes are susceptible to nematodes but are resistant to cancer. Productivity - up to 339 kg per one hundred square meters.

Mid-early varieties:

• Red Scarlet - dutch variety... Tubers - with pink skin and creamy pulp. Weight - 80-120 g, starch content - 11-15%. Productivity - up to 450 kg per one hundred square meters;
• Ryabinushka - pink potatoes with creamy pulp, starch content - 11.9-15%. The variety is not affected by nematodes, is resistant to cancer, but susceptible to late blight. Productivity - up to 396 kg per one hundred square meters.

Mid-season varieties:

• Hannibal (the famous Sineglazka) is a variety of domestic breeding, bred immediately after the Great Patriotic War, especially for private households. The variety is obtained by crossing cultivated and wild types of potatoes, therefore it is resistant to adverse weather conditions. The tubers weigh 150-200 g, the peel is gray, covered with small purple specks. The tubers contain a lot of vitamin B, the starch content is 15.5%. Potatoes boil well, ideal for mashed potatoes, but also suitable for frying. The variety is not included in the Register due to the fact that in conditions of large farms, unlike in backyards, these potatoes are poorly preserved;
• Dubrava is a yellow potato with creamy flesh. The tubers are very large, weighing from 100 to 200 g. The starch content is from 11 to 15%, the yield is up to 325 kg per hundred square meters.

Mid-late varieties:

• Lasunok is a variety of Belarusian selection. Tubers are yellow with creamy pulp, very large (up to 200 g). Productivity - 500-600 kg per one hundred square meters. But potatoes are preserved only at temperatures up to +4 ° C, at the slightest warming they begin to germinate;
• Asterix is \u200b\u200ba red potato with creamy pulp. Productivity up to 300 kg per one hundred square meters. The variety is resistant to various diseases.
  Late varieties:
• Zhuravinka is a red potato with yellow flesh. Tuber weight - up to 140 g, starch content - 14-19%, yield - up to 242 kg per one hundred square meters;
• Zdabytak is a variety of Belarusian selection. Tubers are pink with white flesh. The variety is resistant to viral infections... Productivity - up to 700 kg per one hundred square meters.

IN last years in the beds of enthusiastic gardeners, varieties of not regular potatoes with colored pulp - purple, blue, red. The fact is that modern breeding is aimed at creating dietary potatoes, the use of which improves well-being and increases the body's resistance to diseases. Just like this healing properties and possesses potatoes with colored flesh.

Benefits of colored flesh potatoes

• Has the ability to accumulate less harmful nitrates.
• It is not inferior to ordinary potatoes in terms of protein and starch content.
• Tubers are rich in antioxidants, which slow down the aging process of the body.
• Contains many vitamins, in particular C, E and a number of carotenoids. Clinical studies have shown that daily consumption of purple potatoes improves vision, strengthens the walls of blood vessels, and reduces the risk of atherosclerosis.

Our reference
The color of the pulp of modern potato varieties is not the result of genetic engineering, as many people mistakenly think, but the natural color of the pigment obtained when crossing wild potato varieties. Interestingly, the wild-growing blue potato Nigrum still grows in Peru.

Variety collection

Exoticis the most common blue-fleshed potato variety in the CIS. Bred in Holland over 30 years ago. The tubers are large, slightly elongated, the skin is purple. Coloration of marbled type flesh: white spots on a purple background. Due to its high resistance to diseases, Exotic wonderfully takes root in the garden in our climatic conditions.

Emilia, or Red Emma (Rote Emma). The tubers are long, oval, medium in size. The peel is red, smooth, waxy. The pulp is red-pink, with a pleasant taste, suitable for salads, mashed potatoes and boiled slices. Average yield, small tubers (finger variety sign).

Ukrainian red-haired. Mid-early high yielding variety, a powerful bush, reaches a height of 70 cm. The taste of the tubers is high.

Lilac... A mid-season variety of the selection of the Institute. A.G. Lorkha. The plant is short, compact. The tubers are round-oval, medium in size, the skin and flesh are purple. The keeping quality of tubers is good. The variety is relatively resistant to potato crayfish and scab.

Polessky early blue(Polrasin). The variety is obtained by sowing Exotic seeds and selecting the best seedlings. The tubers are large, even, and are very compact in the bush. The variety is characterized by a high yield.

Purple handsome (Purple Pelisse). A mid-early American new variety. The tubers are round, elongated, with a dark purple rind. The pulp is violet, very delicate, perfect for obtaining medicinal juice. Sprawling bush, 70-80 cm high, with dark green leaves. A high-yielding variety, one of the most popular.

Robin... Derived from the seeds of the Huckleberry variety (Blueberry). The tubers are elongated, the peel is dark crimson, very smooth. The bush is squat, spreading, up to 50 cm high.This variety has whole line features. First of all, he inherited a high keeping quality from his parents. Another difference of the variety is very early dates ripening, while even in young potatoes, the pulp does not lag behind in development and acquires a rich dark crimson color, which remains during heat treatment.

Growing features

Colored potatoes are more demanding on growing conditions than regular ones. For planting, tubers are suitable, which already have well-developed eyes with sprouts (up to 10 mm).

Sprouted planting material provides fast, even sprouting, early tuber formation, as well as insignificant losses in case of plant damage by late blight.

The advantage in the growth rate of germinated tubers remains even with a single damage to plants by recurrent frosts, but late frosts are dangerous for potatoes with colored pulp: the loss of yield can be high.

Germination

All potato varieties are germinated in plastic boxes (8-10 kg each) 4-6 weeks before disembarkation. The first few days indoors with planting material maintain the temperature at 10-15 ° C, and after the first shoots appear, reduce it to 5-7 ° C. At this stage, the tubers need light, it prevents the formation of long shoots, so the tubers are left in a lighted room. The sprouts should be firm, with a characteristic color.

If, due to weather conditions, planting is delayed, the temperature is lowered even more to prevent overgrowth of the sprouts.

Landing in open ground

Before planting in open ground, potatoes are treated with PhytoDoctor. Such an agricultural technique significantly increases the quality of germination of tubers and the growth force of seedlings, their resistance to negative natural factors... The timing of planting is determined by the temperature of the soil: it is necessary that at a depth of 10 cm it warms up to 6-8 ° C (usually this happens in the third decade of April). We plant only healthy tubers average size (weight 40-80 g). Planting depth - 7-10 cm. The rows are made from north to south, so that the leaves and stems receive enough light throughout the day.

Watering.

Potatoes with colored pulp are quite hygrophilous. Therefore, in especially dry periods, additional watering is carried out.

Our advice:

Give preference to early to mid-ripening colored potatoes. They always give good harvest... Late varieties are not suitable for all regions.

In many countries of the world, especially in Europe, colored flesh potatoes have gained great popularity. There he has long ceased to be exotic. It is used to make unusual colored chips, and the juice is used in cooking as a natural color. The colored mashed potatoes also look original - red, blue, purple. The same dishes are prepared from colored potatoes as from ordinary ones. Bright young potatoes from the garden are ideal for boiling, steaming, frying and stewing. For salads, it is better to boil potatoes in their skins. Blue or red fries are very effective.

If you try these potatoes at least once, you will definitely want to grow them in your garden. Feel free to experiment, friends!

Olga and Alexander SHAPARENKO, from. Elizavetovka, Dnipropetrovsk region

© The Ogorodnik magazine

In the wild, potatoes are a perennial plant of the Solanaceae family, originating from South America... For the sake of tubers, potatoes have been cultivated for more than two and a half thousand years. And modern breeders and biologists are tirelessly working on new varieties.

Wild precursors of all cultivated potatoes

As an agricultural crop, potatoes are grown as an annual, a plant, and two closely related types of potatoes have become widespread in the world:

• Tuberous or Chilean potatoes, native to Peru and Bolivia, are now widely distributed in 130 temperate regions of the world. The spread of this type of potato began in the 16th century, and by the 19th century the crop became widespread, becoming the fifth in the ranking of agricultural plants.
• The Andean potato, originally grown on the South American continent, has, thanks to polymorphism, crucial when creating many modern varieties and hybrids.

The tubers, for which potatoes are cultivated, begin to form when the first buds appear on the bushes. From a biological point of view, a tuber is a hypertrophied rhizome, which becomes a kind of storage for nutrients.

Potato classification by purpose

Today, depending on the content of sugars, vitamins, proteins and starch in potato tubers, varieties are divided into four groups.

• Table potatoes are a vegetable that occupies one of the first places in the diet of many peoples. Tubers of these varieties are large or medium in size. They are round, with a thin skin and not too deep eyes. When creating table varieties special attention pay attention to the content of vitamin C and starch in tubers, which should not be more than 12-18%.
• Technical potatoes are raw materials for the production of alcohol and starch, therefore, the increased, more than 16%, content of this component in such varieties is only welcome. But technical potatoes are poor in protein.
• Fodder potatoes produce large, starchy, protein-rich tubers. Since the importance of potatoes as a fodder crop has grown lately, high varieties are extremely important.
• Universal varieties can combine the properties of all the listed groups.

Over the years of presence at summer cottages and farm potato plantations, everyone is used to the fact that the outer color of the tubers can be almost white, and brown-yellow, pink or almost purple. But on the cut, until recently, the potatoes remained white or slightly yellow.

Why do purple and red potatoes have their unusual color?

But today breeders offer very unusual types of potatoes with multi-colored pulp for planting. The amazing color range of potatoes is due to the biochemical composition, or rather, anthocyanins and carotenoids. While tubers with traditional white flesh contain no more than 100 mg of provitamin A per 100 grams of potatoes, then varieties with a yellow core contain twice as much of this substance. And the brighter the color of the tuber, the higher the concentration of provitamin A. In orange and red potatoes, its content reaches 500–2000 mg.

The concentration of anthocyanins, which provide a purple, lilac or violet color of the pulp and rind, in brightly colored tubers is two dozen times higher than in light-colored table varieties. For 100 grams of purple or blue potatoes, there can be 9 to 40 mg of anthocyanins. Moreover, the concentration of this natural dye and carotene is always higher in the peel. But inside the pulp, these substances can be distributed unevenly, which made it possible for breeders to get plants with variegated tubers both outside and inside.

In addition, red, blue or purple potatoes have twice the amount of bioflavonoids than traditional varieties with light-colored flesh. But the starch in colored tubers is much less, so they can be used for dietary and health foodand sometimes even raw. Active selection of all new colored varieties and their growing popularity among gardeners allow us to say that there is more useful sides potatoes have been studied and used. Studies conducted by biologists and physicians in Korea and the United States have shown that introducing purple and red tubers into the diet helps the body resist atherosclerosis and cancer.

The substances in the composition of red and purple potatoes have a beneficial effect on the condition of the organs of vision and blood vessels, prevent premature aging and help fight heart disease.

Red and blue potatoes from CIS breeders

Not only Western breeders, but also scientists from Belarus and Russia are engaged in breeding varieties that give tubers with colored pulp. Employees of the Research Institute of Plant Cultivation of the Russian Federation obtained high-yielding hybrids of purple and red potatoes, which were successfully zoned in middle lane country.

But the first colored potatoes in Russia were obtained in the Tomsk region. Here, since 2007, varieties of orange, pink purple and blue potatoes have been created. Siberian scientists have zoned and massively grown several interesting species potatoes high in carotene and anthocyanins.

Thanks to the seed material received from the Peruvian center of potato growing, Research Institute of Plant Production. Vavilov, as well as from research centers in the USA and Germany, Belarusian researchers engaged in promising developments have managed to create more than seventy hybrids, which are not inferior in brightness to world analogues.

Conditionally useful types of potatoes

The demand for brightly colored potato species, most often obtained from interspecific crossing and careful selection, is steadily growing in the world, which is facilitated by the curiosity of gardeners, and expressed beneficial features such tubers. Biological research is not limited to such selection.

One of largest companiesplant genetics, a genetically modified Russet Burbank New Leaf cultivar was created on the basis of red-brown-skinned potatoes common in the United States.

• Outwardly, such a potato is little distinguishable from the usual yellow or white.
• It has a yellowish crumbly flesh and a leathery, dense rind.
• When grown, the variety shows high yield and resistance to disease and attack by the Colorado potato beetle.
• It is used by some of the largest fast food chains in the world.
• This variety, which is dominant in plantings in the United States and Australia, is used as food and fodder potatoes.

But as a result of studies carried out in 2009 by Russian doctors, agricultural plants with altered genetics, including similar types of potatoes, are not recognized as useful for humans. In experimental animals that ate such tubers, pathological changes were revealed internal organstherefore, genetically modified potatoes are not allowed for distribution and cultivation in Russia.

No matter how great the popularity of colored tubers, there is one type of potato with an unusual color, which only harm a person. This is a green potato well known to gardeners, which became so after a long stay in the light.

Under the influence of illumination, a natural alkaloid, solanine, begins to accumulate in tubers. So the plant protects the tubers from exposure environment and diseases, but solanine is not at all useful for humans.

Edible sweet potato, sweet potato

If a real potato is a vegetable related to nightshade, peppers and, then for a sweet potato, which gives large starchy tubers, wild bindweed and garden morning glory will be the closest relatives.

Cultivated today in many Asian countries, Africa and the United States, sweet potatoes yam are highly prized for their nutritious and useful qualities... It is a food culture in demand all over the world, home to the mountainous regions of Colombia and Peru. Like ordinary potatoes, sweet potatoes, depending on the variety, can produce tubers of not very different colors.

Long known varietiesso rich in carotene that their orange tubers are superior to carrots. Sweet potato is successfully grown containing a large number of anthocyanins, showing properties similar to traditional purple potatoes. But in terms of the content of calcium, carbohydrates and iron, potatoes are inferior to sweet potatoes, which, moreover, are one and a half times more nutritious.

• In the tropics and subtropics, sweet potatoes are grown as a perennial crop, and in this case the tubers even reach 10 kilograms.
• In a temperate climate in an annual culture, it is possible to grow the earliest varieties, whose tubers weigh about 3 kg. In Russia, there is a successful experience of cultivating sweet potatoes with a growing season of up to 110 days.

In the world, many varieties of fruitful sweet potatoes have been bred, differing not only in ripening times, the color of the pulp and rind of the tubers, but also in taste. While some sweet potato dishes do have a sweet taste, others cannot be distinguished from traditional potatoes. There are varieties with a creamy and nutty flavor.

Potato varieties - video

An excellent medium-early potato variety with red flesh, developed in the early 21st century in Germany. The tubers are oblong, they sit compactly on the roots, which greatly facilitates the digging of potatoes. Lumber bush, inflorescences are tender pink colour... Completely retains its color during heat treatment. The variety is fruitful.

Red Flesh Potatoes - Red Wonder

A very productive variety of potatoes with red flesh. The tuber is rounded-longitudinal with depressed eyes. The bush is erect, the inflorescence is pink. One of my favorite varieties - for the unpretentiousness and compactness of the arrangement of tubers.

Potatoes Purple - Purple Congo

In many countries this variety is also known under the names: Black Russian, Davis Purple, Eureka Purple, Fenton Blue, Purple Marker, Purple Mountain, Blue of Sweden

Also called: Black Potatoes, Blue Potatoes.

The variety is mid-season. Stores well. Resistant to disease. Oval tubers with flat surface and shallow eyes.

potatoes 1In European restaurants, potatoes are served as a delicacy. It is used for making blue chips, frying, mashed potatoes. Brewed in a uniform to preserve color.

Medium starchy. The taste is classic, pleasant, delicate.

Contains a large number of antioxidants (anthocyanins), which is very useful for healthy eating, unlike regular white-fleshed potatoes.

The variety is very rare and collectible.

Potatoes Purple - Vitelotte

Colored potato variety with more than two hundred years of history. Vitelotte is cultivated primarily in France and is considered Alexandre Dumas' favorite potato. Its other names are French Truffle, Negro.

The variety has a completely purple flesh without a white border around the cut. Tubers of an oblong elongated shape with deeply depressed eyes. Preserves color when fried. The variety is easy to boil and is used in cooking to make blue (and sometimes blue and purple) puree.

Purple-fleshed potatoes 2 Anthocyanins also give color to potatoes. There are many articles about their benefits. Vitelotte potatoes are considered dietary due to their low starch content. Late variety.

All Blue Potatoes. All Blue

The name of this potato variety speaks for itself! A rich, deep purple cut, the record holder for antioxidants among the colored pulp varieties. When fried, it completely retains its color and acquires a nutty flavor. When cooked in a uniform or steamed, it retains its color, which will allow you to surprise neighbors and households with unusual mashed potatoes. Late variety, round tuber.

Highland Burgundy Red - Burgundy Red Potatoes

One of the most famous and proven representatives of red flesh potatoes. This variety owes its name to one of the Dukes of Burgundy, who preferred red tones in food. The tuber in the cut is burgundy red in the center, with a white ring around. When boiled in uniform and steamed, the color is preserved. Looks great cut into wedges and fried in oil.

Another excellent representative of purple-fleshed potato varieties. Lilac bush small size, flowers with a reddish tint.

The tuber is rounded, ovoid, with a white halo in the middle. Low starch variety, ripens between 85 and 115 days. Possesses good keeping quality.

Eating this variety in food contributes to the overall rejuvenation of the body and has a positive effect on the cardiovascular system, helps to remove toxins from the body. The variety has a unique taste with a slight almond flavor.

Potato variety "Blue Danube" - Blue Danube.

The variety is highly resistant to most potato diseases. All over the world, the Blue Danube potato variety is grown on farms organic farming due to its high resistance to the most common diseases. Without having to resort to chemical methods protection from them.

It is stable:

blackleg (Pectobacterium atrosepticum),

lumpy scab (Polyscytalum pustulans),

black scab (Rhizoctonia solani),

powdery potato scab (Spongospora subterranea),

Potato virus Y,

fusarium potato (Fusarium coeruleum) - dry rot of potato tubers,

potato mosaic (leaf roll virus),

to some types of nematodes - Potato Cyst Nematode (Globodera rostochiensis),

oosporosis (Polyscytalum pustulans),

black point - potato anthracnose (Colletotrichum coccodes).

And also resistant to mechanical damage and cracking.

Practically not damaged by late blight (manages to give the crop before its mass distribution)

By taste he is also among the leaders! High yielding! Tubers with almost white flesh and dark blue smooth skin. Oval in shape. Medium early ripening. Perfectly stored, preventing sprouts from growing by spring. The bushes are powerful, preventing weeds from growing through them.

Show potatoes are native to Scotland. Rounded red tubers with creamy yellow spots. The Apache variety is renowned for its vibrant texture and rich chestnut aroma when used in cooking. It is cooked either steamed or baked unchewed, cut into slices

Colored Flesh Potatoes - Bora Potato

Another representative of varieties with colored pulp. The variety is mid-season. Potatoes cut in the center of the usual white-yellow color, along the border - purple. Will be a great addition to dining table, in the form of chopped fried rings. Taste - with a slight nutty flavor.

Bonnie Show Potatoes - Bonnie Potato

An early variety of Exhibition potatoes. The tuber is oval, cream-colored with bright red flashes. The eyes are small. The variety is well resistant to diseases