Summer residents have long been accustomed to the fruits of potatoes with purple and pink skins, and successfully grow them on their plots. And what about tubers that are intensely purple, not only on the outside, but also on the inside? Lilac puree, purple chips, bluish-black french fries… Unusual and interesting. Is it worth growing purple potatoes. How, besides the color, it differs from the usual. What are the pros and cons of this extraordinary vegetable. List of the best varieties and their characteristics.
Yes, varieties of potatoes that are distinguished by an intense color of the flesh in purple color scheme are considered delicacy. Not only because of their non-standard appearance, but also because of their unusual taste.
It has a pronounced nutty flavor, which, according to fans of garden experiments, does not spoil this root crop at all, on the contrary, gives it a piquancy.
The unusual coloring of the pulp is not the result of the work of genetic engineers, as it is easy to think. It is of natural origin. The pigment is obtained from vegetables growing on the equator and in Africa, and as a result of numerous crosses, it has acquired the degree of a species trait.
Where did he come from?
It all started with the work of breeders to develop new diet varieties of this root crop. Interspecific hybrids were used in the formation of new varieties. The initial material was taken from the mother forms of cultivated species growing in South America. The basis was the varieties bred by Ukrainian breeders.
Application classic way sexual hybridization has resulted in varieties whose flesh has varying degrees of color - from pale lilac to dark purple.
Today, about 120 intermediate samples are involved in the breeding process, which is excellent result and guarantees in the future the receipt of new fixed hybrids with purple flesh.
It is no secret that potatoes with a standard color of the pulp can be attributed to dietary products with a big stretch, since they contain a large number of calories. But color in this respect is not so dangerous, besides, it has a lot of useful properties that are inherent in standard white-yellow varieties to a lesser extent.
The color means health. Benefit!
According to research by nutritionists, colored foods have different effects on the human body. Of course, they could not pass by such a phenomenon as completely purple potato tubers, and, after carefully studying it, they came to the following conclusions.
This vegetable is rich in anthocyanins, which are powerful antioxidants. It turns out that eating purple potatoes in food, we increase immunity, fight colds, reduce blood sugar and lose weight, because it contains less starch than yellow or white.
A purple potato tuber absorbs three times less nitrates from the soil, and there is as much vitamin C in two such potatoes as in one lemon.
Growing features
If only advantages can be noted in the properties, then this cannot be said about agricultural technology, since purple potatoes are much more whimsical than their colorless "brother" and need special care.
- First, it is more susceptible to scab and has low degree phytophthora resistance.
- Secondly, the Colorado potato beetle - the scourge of all potato growers - attacks plantings with purple tuber pulp in the first place ( In details: )
- Thirdly, if purple-colored varieties are propagated with “eyes”, the tubers inevitably and catastrophically shrink, turning into a wild-growing form.
Work continues. Today, 30% of all existing varieties are already involved in the selection process. This will make it possible to soon bring out a purple root crop that is not only resistant to pests, but also immune to diseases of the family.
Otherwise, the agricultural technology of colored potatoes does not differ from the generally accepted when growing this vegetable. It does not require special conditions.
- Weeding and hilling.
- Regular watering throughout the growing season.
- Fight against diseases and pests.
- The yield depends on the care and soil composition. The most unsuitable soil for purple potatoes is loam. And the best ones are fertile and breathable, having a light structure.
How to cook?
Cooking potatoes of an unusual color is no different from the usual.
Heat treatment, and all beneficial features remain in the vegetable, even if boiled in salt water. Purple mashed potatoes or chips look original. French fries, pancakes, stuffing, salad. Taste different from traditional better side. Nutty flavor is more or less noticeable in different varieties, but it is present.
Fried colored potatoes
Variety "Vitelot"
In the original - Vitelotte - one of the most popular varieties with blue-violet flesh. It is also called "Negro Woman", "French Truffle". The tubers are elongated. The core is intensely colored. The skin is dark. The mass of tubers is small - on average from 70 to 100 g. The variety is late - the ripening period is up to 110 days. Potatoes are excellent and long-term storage, retains color at any heat treatment, has a rich taste.
Variety "All Blue"
Here is such a direct name, translation from English All Blue, from which it immediately becomes clear what color the flesh of this vegetable is. Although, it is more blue-violet than blue, and the skin is dark purple. Between the skin and the pulp is a light ring.
The variety is medium early, ripens in 80 days. The tubers are rather large - up to 200 g, but are not stored for a very long time. This variety is common throughout Europe, it is just beginning to approach us, but it is gaining popularity quickly, because it has an excellent taste. According to its properties, it is considered dietary. It has a lot of antioxidants. An interesting color is completely preserved during frying and baking and turns a little pale when boiled.
Variety "Explosion"
This variety, Explosion, is named for its early and rapid fruiting. Early ripening, which will please you with a harvest already 65 days after planting, has a pure purple flesh and the same peel.
By weight, the fruits are different - from 100 to 150 g. The shape is elongated. The difference of this variety from the rest of the purple in increased resistance to disease. It also differs high yield. It will not work to store the fruits for a long time, but you can cook anything from them. You can even eat the vegetable raw, for diet salads.
Sort "Lilac"
This variety was bred in Russia by domestic breeders. Mid-season, matures in 95 days. The fruit has purple flesh and skin. The shape is oval-round. Weight - up to 80 g. It has an average yield, good keeping quality and resistance to scab and cancer. The taste is excellent, with a hint of almond. Considered valuable dietary product.
Variety "Peruvian purple"
Purple Peruvian - this is the original name of this variety, which arose as a result of two hundred years of selection by potato growers living in the Andean highlands. Just think, for two hundred years people have been trying to bring out for humanity these elongated, covered with many eyes. For what? So that people enjoy a healthy and dietary product, replacing them with ordinary potatoes, which are called “second bread” in many CIS countries. Late variety. Ripens in 100-110 days. And it does not differ in gigantic sizes - the average weight of the root crop is 80 g. The yield is also not the highest. But the taste is wonderful. Walnut with hazelnuts are clearly visible. A very big difference with regular potatoes. Just A New Look on the product.
The variety is stored very well and for a long time. It also transports well. And it retains all its useful dietary properties almost until spring. Does not lose them during heat treatment. Real food is medicine.
Variety "Adirondack blue"
The name at home is Adirondack Blue. Bred at Cornell University. It is distinguished by the highest yield and oval-rounded fruits, the average weight of which is about 100 g. The best purple chips can be obtained from the tubers of this variety. The maturation period is average - about 95 days. Not resistant to diseases and has a medium shelf life. But there are enough antioxidants in it to prefer it to traditional neutral-colored potatoes.
Should you grow purple potatoes? Definitely yes. And even if you have nowhere to roam on your site, and there is no room for experiments, select a bed for a vegetable of a new color, pushing the good old potatoes. Select variety and maturity date. For example, if you traditionally grow a certain variety of winter potatoes, plant several rows of purple early maturing potatoes. And see what comes of it.
Already today there are private farms (not industrial ones) that have switched completely to growing colored potatoes. It doesn't have to be purple. There are pink, blue, orange varieties. Each of them has its own unique beneficial properties. And the table and menu becomes more interesting, colorful and festive. Color is health. Why not grow a healthy product, even if it is an unusual purple color?!
Kira Stoletova
Today, many domestic breeders are working on breeding potato varieties with colored pulp. Colored potatoes are a dietary product, which is undoubtedly its advantage. Consider the most popular varieties today.
Vitalot (Vitelotte)
Vitalot is not the only name for a vegetable whose flesh is colored purple. It is also called Chinese Truffle or Negress. It is believed that the birthplace of this variety of potatoes is South America. There Vitalot is widely used at the present time. But in other countries it is considered exotic.
The purple color of the tubers is due to the presence in the composition of the potato substances called anthocyanins. They are useful for the body and are used in medicine. Accordingly, a colored vegetable is more beneficial for the body than yellow or white varieties. Doctors recommend using Vitalot for people who have problems with the cardiovascular system or gastrointestinal tract. In addition, the vegetable contains antioxidants that prevent premature aging.
Tubers with an almost black skin, resemble an elongated oval in shape, 10-12 cm long. It cannot be said that Vitalot is a high-yielding variety, therefore it is not grown on an industrial scale. The weight of each potato is 65-75g. But there are also 100 gram copies. skin color is almost black. Due to the fact that the variety is late ripening, it is suitable for winter storage.
Vitalot potatoes are delicious in any form. It, after heat treatment, has a sweetish aftertaste. And if you let the dish cool down a little, then a light nutty note will appear, for which gourmets appreciate Vitalot potatoes. It can be used both for boiling, and for frying or making chips. During heat treatment, potatoes retain their color.
When growing this variety in the country, it should be taken into account that it needs light soil and a lot of light.
All Blue
All Blue is popular in Europe and North America. If you translate the name into Russian, you get "All Blue". But, the color of the pulp and peel can be called blue-violet. At the same time, the color of the peel is closer to blue, and the pulp is closer to purple. A feature of All Blue is that a clear white edging near the peel is visible in the cut.
All Blue refers to medium-late varieties, has good keeping quality. The shape of the tubers resemble an oval. They are of medium-large size. The weight of some specimens is 180-200 g. The eyes are medium or small in size.
A variety of colored potatoes All Blue has good taste in any heat treatment. But, during cooking, the color becomes less saturated. The same goes for microwave cooking. But when frying and during baking, the color intensity does not change.
All Blue is a diet variety.
exotic
This variety is over 30 years old. He was born thanks to the work of Dutch breeders. In terms of maturation, Exotic belongs to the category of medium-early species. If we talk about the shortcomings, then they include the depth of the eyes. This complicates the cleaning process. As for the advantages, besides positive influence on human health, one can note the low price of seed material.
Elongated tubers are covered with purple skin. Inside, the root crop is two-colored. Purple, which is the main color, alternates with white. Experts call this type of color marble.
This is one of the few varieties of colored potatoes that resists diseases common in our region. Therefore, Exotic can be safely grown on a personal plot.
Red Emma (Rote Emma)
This is the fruit of the work of German breeders. This variety of colored potatoes appeared in 2004. It grows in countries with a dry continental climate. Most often, potatoes of German selection are used for mashed potatoes. This is due to the fact that during cooking, spicy notes appear in the tubers.
Rote Emma is a medium yielding variety. During flowering, inflorescences with light pink flowers appear on tall bushes. In ripe vegetables of medium size, red, with pink tint, pulp. They are covered with red skin, there are small white-pink streaks. The peel is smooth to the touch, as if opened by wax. The eyes are small.
Ukrainian Red Flesh
From the name it is easy to guess that specialists from Ukraine were engaged in the selection of this variety. Unlike most varieties of colored potatoes, Ukrainian Krasnomyakotny is high-yielding. The taste of the tubers is good. During heat treatment, the color intensity does not change.
Growing this variety of colored potatoes in the country, it should be taken into account that the bushes grow up to 70 cm in height. Such a tall bush requires careful care. You will have to spud culture several times. As for the ripening time, the variety is medium early.
Purple Peliss (Purple Handsome)
This variety has been recently released. American breeders worked on its creation. The result was a crumbly potato structure, so it is more suitable for cooking.
Purple Peliss is a mid-early variety. The bush grows up to 80 cm in height. The oval tubers are covered with a purple skin. The color of the pulp corresponds to the color of the peel, but has a lighter shade. Like the Ukrainian Red Flesh Violet Beauty, it has a high yield, which makes it popular among farmers. A feature of this variety is juicy pulp, from which it is easy to get juice. The calorie content of Purple Peliss is 70 kcal per 100 g.
Robin
This variety of colored potatoes was bred by Russian breeders. The height of the bush, as a rule, does not exceed 50 cm. The tubers acquire a crimson color during ripening. A feature of Malinovka is that the color of the pulp of young tubers does not differ from the color of the pulp of a well-ripened crop. During heat treatment, the color intensity of the vegetable does not decrease.
This is an early variety with high keeping quality.
Red Wonder
Red Wonder is a red-skinned potato. It is not whimsical to the type of soil and is not picky about the climate. The only exception is the cold regions of Russia with a short summer.
Potatoes ripen, on average, in 70 days. Oblong tubers, which weigh about 150 g, are pink in color and have white streaks. A feature of Red Wonder is that the eyes are slightly pressed inward. Those pink and red potatoes
Red Wonder can be used for cooking any dishes. Its taste is not much different from the usual varieties of white potatoes.
Of all the above varieties, the following varieties are most suitable for growing in Russia:
- Robin;
- Red Wonder;
- Exotic;
- Ukrainian Red Flesh.
Varieties of colored potatoes with yellow flesh
If a potato with a color inside is exotic for many, then a vegetable with a purple or pink skin has been present on the Russian markets for many years. The tubers of such potatoes are yellow, white or cream inside. Some of these varieties are related to colored potatoes. We will not consider their description. We list only the most popular types that are valued for their high taste. These include: Blue Danube, Bela Rosa ( White Rose), Borodyansky Pink, Spring, White Swan. In all varieties, except Rosa and white swan tubers are yellow inside.
An excellent medium-early potato variety with red flesh, bred at the beginning of the 21st century in Germany. The tubers are oblong, sit compactly on the roots, which makes it very easy to dig potatoes. The bush is sprawling, the inflorescences are pale pink. Fully retains color during heat treatment. The variety is productive.
Potatoes with red pulp - Red Wonder
A very productive potato variety with red flesh. The tuber is round-oblong with depressed eyes. The bush is erect, the inflorescence is slightly pink. One of my favorite varieties - for unpretentiousness and compact arrangement of tubers.
Potato 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 Potato, Blue Potato.
The variety is mid-season. Well kept. Disease resistant. Tubers oval with flat surface and shallow eyes.
potatoes 1 In European restaurants, dishes from it are served as a delicacy. It is used for making blue chips, frying, mashed potatoes. Boiled in 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 ordinary potato with white pulp.
The variety is very rare, collectible.
Purple Potato - Vitelotte
A variety of colored potatoes with over two hundred years of history. The Vitelotte variety is cultivated mainly in France and is considered the favorite potato of Alexandre Dumas. Its other names are French Truffle, Negro.
The variety is distinguished by completely purple flesh without a white border around the cut. Tubers are oblong, elongated, with deeply depressed eyes. Retains color when fried. The variety is easily boiled soft and is used in cooking to make blue (and sometimes blue and purple) puree.
Potatoes with purple flesh 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.
Potato All Blue. All Blue
The name of the variety of this potato speaks for itself! Gorgeous rich purple color on the cut, the record for the content of antioxidants among varieties with colored pulp. When frying, it completely retains its color and acquires a nutty flavor. When cooking in uniform or for a couple, it retains color, which will allow you to surprise your neighbors and household members with an unusual mashed potatoes. Late variety, rounded tuber.
Highland Burgundy Red - Burgundy Red Potato
One of the most famous and proven representatives of red-fleshed potatoes. This variety owes its name to one of the Dukes of Burgundy, who preferred red tones in food. The tuber in the section is burgundy-red in the center, with a white ring around. When cooking in uniform and for a couple, the color is preserved. Looks great cut into slices and fried in oil.
Another excellent representative of purple-fleshed potato varieties. Bush variety Lilac small size, flowers with a reddish tint.
The tuber is round, egg-shaped, in the middle of which there is a white halo. A variety with a low starch content, ripening in the period from 85 to 115 days. Has good keeping quality.
The use of 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 tint.
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:
to the black leg (Pectobacterium atrosepticum),
tuberous scab (Polyscytalum pustulans),
black scab (Rhizoctonia solani),
powdery potato scab (Spongospora subterranea),
Y-potato virus (Potato virus Y),
potato fusarium (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 dot - potato anthracnose (Colletotrichum coccodes).
It is also resistant to mechanical damage and cracking.
It is practically not damaged by late blight (it manages to give the crop before its mass distribution)
By palatability He is also among the leaders! High Yielding! Tubers with almost white flesh and dark blue smooth skin. Oval in shape. Medium early term maturation. Perfectly stored, preventing sprouts from growing by spring. The bushes are powerful, preventing weeds from growing through them.
Show potatoes come from Scotland. Rounded red tubers with creamy yellow spots. The Apache variety is famous for its bright texture and rich chestnut aroma when used in cooking. They cook it either for a couple, or bake it unpeeled, cut into slices.
Potatoes with colored pulp - Bora Potato
Another representative of varieties with colored pulp. The variety is mid-season. Potatoes on the 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 tint.
Potato Exhibition Bonnie - 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
About five years ago, tubers with pink and purple flesh were a curiosity - many summer residents did not even hear about them, and even more so did not see them. And those who happened to get acquainted with these wonderful potatoes treated them with distrust: “Purple mashed potatoes? Pink fries? Fu, what a mess! the hostesses said. But gradually they got used to it. And now the popularity of this potato is gaining momentum at an incredible rate.
Since the time of Peter I, we have known that cut potatoes - white color. There is also yellow flesh. And in general, this is not surprising - Russian breeders began to deal with colored potatoes quite recently, in 2007. But it turns out they weren't pioneers. In Russia, potatoes with colored pulp were mentioned as early as the 19th century.
Grachev's catalog (1896) describes the Black Asparagus variety: "the tubers are black on the outside, black-violet in the cut, very beautiful for a side dish, mealy pulp is tasty, a salad variety."
Now there are several dozen varieties of colored potatoes, both foreign and Russian selection. However, they are still not cheap. In grocery stores, the price of tubers reaches 400 rubles per 1 kg. And seed is 2-5 times more expensive.
The main thing in potatoes is the benefits
The main reason for the popularity of colored potatoes is in its composition. Dietitians and supporters of a healthy lifestyle usually scold potatoes: there is a lot of starch in the tubers, which leads to the development diabetes and obesity. And if you eat it, as they like it in our country - fried and in butter or lard, then doctors generally grab their heads.
But when it comes to colored potatoes, everyone instantly agrees: it is very useful! Studies in the United States have shown that people who eat purple and pink tubers daily strengthen the walls of blood vessels, reduce the risk of developing atherosclerosis and cancer. Why? Yes, because there are a lot of anthocyanins in such potatoes - they are responsible for the bright color of the pulp. And they, according to doctors, slow down the aging of the human body.
Well, some will say, even if there are a lot of them in colored potatoes. But we are much more familiar with purple beets, lilac onions, or red bell pepper. But there are also anthocyanins. Yes, I have. But in colored potatoes there are many times more of them!
In lilac and pink tubers, there are a lot of not only anthocyanins, but carotenoids.
For comparison:
- in tubers with white pulp from 50 to 100 mg per 100 g of raw vegetable,
- with bright yellow - up to 200 mg,
- with red and purple - 500-800 mg.
But most importantly, unlike ordinary potatoes, colored potatoes are not forbidden for diabetics - they can be eaten baked, and this does not affect sugar levels.
What can be cooked from colored potatoes?
With colored potatoes, you can do everything the same as with ordinary potatoes: can be fried, baked in the oven, boiled, mashed. Only unlike white tubers, colored tubers should not be boiled for long - 15-20 minutes and always in salted water. Otherwise, they will fade.
Colored potatoes make very beautiful pancakes.
You can use such potatoes fresh - so it retains a maximum of useful substances. Of course, it is unlikely that anyone will gnaw on a tuber, after all, it has a traditional taste, but add to vegetable salad- that's it!
Juice from pink and purple tubers is used as a natural dye for drinks and confectionery.
How to grow colored potatoes? Is there a secret?
Agrotechnics of colored potatoes is no different from the usual. But there is one problem: purple and pink varieties not resistant to diseases - breeders have achieved unusual color, but did not have time to increase immunity. Therefore, colored potatoes must be disinfected.
Before planting, tubers of colored potatoes are sprayed with a solution of boric acid and blue vitriol(1 g per 10 liters of water). Consumption - 1 glass of solution per 10 kg of tubers. Then they are dusted with ash at the rate of 0.5 cups per 10 kg of planting material.
Many summer residents, when they first see colored potatoes, are horrified. They say it will never be. It's GMO! Believe me, no. Colored cultivars were created by breeders using wild potato varieties that have genes for bright colors: the K gene controls the red pigment, the P gene controls the blue pigment.
A new direction in potato breeding - the creation of varieties with red, blue or purple skin and tuber pulp - is now actively developing in Japan, South America, China, the USA and other countries.
Trying to keep up with the new global trends and Ukrainian scientists. Given the growing interest of the population in new exotic foods and their health implications, it is likely that the demand for diet potatoes may soon significantly exceed supply.
Therefore, the creation of potatoes with colored pulp becomes one of the promising directions selection work.
Potato, as a food, technical and fodder crop, is one of the most widespread in the world. In terms of planting area, it ranks fifth (after wheat, rice, corn, sorghum), and in terms of gross production- the fourth, yielding to the first three.
In Russia, potatoes are very popular, they are traditionally called “second bread”. We love potatoes with oblong tubers with red or pink skins and white flesh.
In the homeland of potatoes in Chile and Peru, the population prefers "yellow-meat" varieties. In Europe, consumer tastes differ: for example, in France and England they prefer potatoes with white flesh, and in Germany, on the contrary, with yellow flesh.
Today, a new direction of breeding is actively developing all over the world - the creation of dietary varieties of potatoes, that is, varieties whose use in food helps to maintain and improve human health.
A marker sign of such a potato is the color of the pulp: pink, red, blue, purple. Already created whole line varieties with colored tuber pulp - Kongo, Baue, Hindelblank, All Blue, Red Pearl, Purple Peruvian, Alaska Studies conducted in US clinics have shown that daily consumption of potatoes with multi-colored pulp dramatically reduces the development of certain cancers, atherosclerosis , strengthens the walls of blood vessels, inhibits the accumulation of cholesterol in the body, and improves human vision.
The reason for the multi-colored coloration are pigments, the content of which is directly related to the content of antioxidants.
It has been established that some varieties of potatoes with red pulp can be successfully used as a raw material for the production of food dyes. In the last decade, purple and red-fleshed potatoes have been proposed as a new source of natural food colors that are non-toxic and harmless to the body.
For example, in the USA there are already factories for the production of colored chips, in South Korea soap is made from colored potatoes and cosmetics(rejuvenating face masks).
Dishes from colored potatoes are prepared the same as from potatoes with white, cream or yellow flesh.
Young, freshly dug multi-colored potatoes are ideal for boiling, steaming, frying, baking, suitable for making potato pancakes, croquettes and bread rolls. So that the tubers do not discolor during cooking, they are boiled for 15-20 minutes in salted water. For salads, it is better to boil colored potatoes in their skins. Blue or red mashed potatoes, french fries, chips, potato pancakes look spectacular.
Various salads, which include colored potatoes, look very original and attractive.
Potato (Solanum tuberosum) belongs to perennial tuberous herbaceous plants from the genus Solanum (Solanum). Its tubers contain starch, carbohydrates, proteins, as well as minerals potassium, phosphorus and other useful substances. The tubers turn green when stored in the light, which means an increased content of solanine, and such potatoes cannot be eaten.
Tender young tubers or large hard potatoes, dug out in the fall, have an excellent taste and contain a lot of useful substances. Distinguish early varieties, the ripening period of which is 80-90 days, medium-early ones ripen after 100 days, late ones - a ripening period of 120-135 days.
variegated colors
Not many gardeners know how many varieties, subspecies and forms of potatoes actually exist. The color of the skin can be red, white, yellow and purple, the color of the tuber itself is blue, yellow, white.
Potato tubers differ in size - the most shallow thick with a finger, weigh only a few grams. The tubers of the autumn harvest are large, they can weigh 200 g. In addition, the tubers, depending on the variety, can have a different consistency - dense or loose, some are more suitable for frying, others for cooking.
In the homeland of the potato, South America, no matter what dishes they come up with, it has long become an integral part of the national cuisine. Everyone knows french fries, dumplings, and in Canada, the national Quebec dish is popular, consisting of french fries and slices of cheese, poured on top of a sweetened side dish. Potato tubers are rich in vitamin C, contain pectin, fiber.
Potatoes are grown from germinated tubers with eyes or from cut pieces of a tuber, and each must have at least three eyes. It is better to plant varieties of different ripening dates.
In the gardener's notebook
1. Potatoes are planted at a soil temperature of +6 ... 8 degrees to a depth of about 10 cm, a distance of 25 cm is left between plants.
2. During the growth, young potatoes are spudded several times a season, pouring mounds around the plants.
3. Young potatoes are dug up after flowering of the bush, carefully picking out small nodules from the soil.
4. When digging autumn potatoes, use a pitchfork, carefully prying, try not to damage the tubers.
Popular varieties of colored potatoes
All Blue
A variety of potato with purple skin and flesh. Popular in Europe and North America. Tubers are oval, medium in size, with a white ring under the skin. Good boiled, fried, baked.
Cranberry Red
Differs in large tubers with a smooth skin of pink color and pink pulp. The variety is mid-season, the growing season is 80-85 days. It is used for making soups, frying.
It has large tubers with white skin and white flesh. Excellent for baking, keeps its shape well, does not crumble.
Island Sunshine
It has a yellowish-white color of the skin and pulp, round, medium in size, well suited for boiling, frying, cooking french fries.
Tubers are round, white. An early ripening variety. It keeps its shape well in cooking, it is used for making soups, salads, and stews.
The variety has a pinkish-red skin and white flesh. The tubers are large, used boiled for salads, soups and stews.
rose gold
The peel is smooth, pink, the flesh is yellowish, the tuber is medium in size, it is distinguished by an increased
Russian Banana
Finger potatoes of medium-early ripening. Tubers are elongated and long, small and medium. Skin yellow color, yellow flesh. It is especially good boiled or baked, in salads.
Swedish Peanut
Finger potato, yellowish-fleshed variety, popular in Sweden. Great for baking and mashing.
Yukon Gold
A popular variety with yellowish flesh, the tubers keep well. It is used for cooking any dishes, it has an excellent taste.
Potatoes are easiest to grow from varietal seed tubers or tuber pieces with an eye. Successful growth requires a sunny location and well-drained soil. Plan plantings so that you do not grow plants from the nightshade family in one place for several years in a row, consider the need to rotate crops, as they are affected by the same diseases and pests.
Hilling
When the green bushes reach a height of 15-20 cm, start regular hilling - carefully pour the earth around the stem, this is especially important to do after intensive watering or rain. This extra layer of soil will begin to develop new tubers and protect them from the sun's rays. If you notice bare tubers, immediately cover them with earth, otherwise the toxic substance solanine is formed in the tuber under the influence of light.
OUR ADVICE
The soil should be kept slightly moist, watered in a timely manner, but not allowed to get wet or stagnant water, which can cause healing.
Feed several times a season.
Keep in mind that this crop needs more phosphorus and potassium than nitrogen.
Possible problems
Potatoes may be susceptible various diseases. The choice of resistant varieties will help to avoid them (in the description of such varieties it is indicated, for example: resistant to late blight, blackleg, rhizoctoniosis).
To prevent scab damage, it is recommended to slightly acidify the soil. Use fungicides at the first sign of anthracnose. For numerous pests, planting potatoes is very attractive. Examine beds and destroy bugs, caterpillars, nematodes. Colorado beetles can be harvested by shaking the plants. If the bugs have escaped, use biopreparations against potato pests. Against potato flies, use a solution of green soap on early stages. To combat the nematode, there are special preparations, they are applied to the soil 2-3 weeks before planting.
Harvest
Early potatoes can be harvested as soon as they reach a significant size - about 8 weeks after planting, the skin will be very thin. It can be cooked in their uniforms or with young pea pods and beans.
Dig carefully without damaging the tubers and neighboring potato crops, it is best to use a small garden fork for this.
If you want to collect large tubers, you need to wait until the tops wither and begin to dry out. You need to store the crop correctly - first you need to dry it, mark the boxes in the cellar or basement, spread the tubers and keep it without access to light at a temperature of + 2 ... 3 degrees.
Colored potatoes: planting varieties and care - reviews of gardeners
Colored potatoes get bored raw!
There are a lot of varieties of potatoes in our time. I want to talk about colored potatoes, which are terribly popular in America and Europe (colored varieties came to us from there). We saw it on sale and first tried to grow it in a small area. And very successful!
Only benefit!
In our country, for some reason, potatoes with a pink skin are considered colored. But I will talk about potatoes with colored (blue, purple, pinkish) flesh. This coloration is not the result of genetic modification. Potato has such a pulp due to the content of natural substances in it - carotenoids and anthocyanins, the amount of which determines the color saturation. These antioxidant substances are very beneficial for the human body. They are also considered dietary potatoes, because they contain very little starch. Potatoes with colored flesh can be cooked like regular potatoes.
Purple mashed potatoes or Olivier with blue potato cubes look funny. Our children tried to make purple homemade chips in the oven. Original! But you will get all the benefits of eating this potato only when you eat it raw. Just try! The taste is unusual, but, "having eaten", you will definitely love it this way. It can be a salad of only raw potatoes with a fragrant sauce and herbs, or the tubers can be grated into other salads.
Varieties of colored potatoes
We planted colored potatoes, as well as ordinary ones, at the same time. By the way, we noticed that the Colorado potato beetle did not attack her so much, and the diseases were not detected. Today, both domestic and foreign varieties of colored potatoes can be found on sale. I'll talk about a few.
Variety Lilac has purple tubers with pulp of the same color. Quite a lot of tubers are formed on the bush, up to 15-18 pcs. We have not yet received such a quantity, but we are striving for the declared result. Even darker flesh occurs in the variety Miami.
Mesh, with lighter interspersed flesh in a medium-early variety Gourmet.
The very famous purple potato Vitelotte- This late variety which are well preserved. The flesh of the tubers is very rich, dark purple. The brighter, the better!
Chips were tested on this potato, and this potato fried in oil “rustic style” also looks interesting. True blue flesh in potatoes All Blue– even a student will translate the speaking name, which means “completely blue”. Both the peel and the flesh of the tubers are blue-violet.
Bright purple-pink skin and light pink flesh in the Red Wonder variety. Another pink meat I can name Cranberry Red. Yields vary from variety to variety. We plan to continue to try new varieties, see which ones give us the best results, which ones retain their color better when cooked, etc.
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