Blue potatoes - growing, harvesting and using

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Blue potatoes - growing, harvesting and using: blue potato

Extremely seldom has the blue potato become in native gardens. It differs primarily from lighter varieties by their appearance, which is a real pleasure for people who eat with the eye. But also the blue potato offers a special variety in the kitchen, because it tastes slightly nutty, comparable to a sweet chestnut. The firming potato variety can be further processed to many popular dishes.

Basics of growing blue potato: sowing and site conditions

Chef cooks like to use the blue potato as a delicacy. If you buy them on the market, they are quite expensive because they are harvested by hand. The self-cultivation is very simple and differs only slightly from other types of potatoes. Some of the blue potatoes include various varieties, such as the "Blue Swede", the "Vitelotte, the" Linzer Blaue "or the" Trüffelkartoffel. "In order to grow the blue potato in your own garden, the farmland should be prepared in autumn There is no shady place in the garden, as the plant needs a lot of light and the bed is deeply dug in. However, this should only happen in frost-free weather, a minimum earth temperature of about eight degrees Celsius is the ideal condition for This is usually the case in April: before planting, the soil clods are crushed with a cultivator, a tiller makes this work easier.The flattening of the earth's surface is ideally done with a rake.Can a string be used to mark the rows in which the potatoes are planted A straight bed will be a lot easier, and then about 15 centimeters t Dug holes. Here is to ensure a plant distance of about 40 centimeters, so that the potatoes have enough space, between the individual rows, a distance of 60 centimeters must be maintained. Now the actual setting of the blue potato begins. These are simply placed in the previously excavated hole in the ground and covered with soil.

Cultivating, fertilizing, watering and harvesting

It is very important for the development of the plant that it is regularly cleared of weeds. Sufficient light on long days ensures that a lot of green herb forms. Potato plants get their nutrients through light production and photosynthesis. These nutrients are then released to the fruit that grows in the soil. When the first shoots become visible on the earth's surface, the soil should be regularly loosened up and accumulated. This accumulation of soil is important so that the tubers do not come to light, otherwise they turn green and develop the toxin solanin. If this is the case, the potato can no longer be eaten. On very dry days, the plant must be watered to increase the yield. Potatoes have a very high nutritional requirement. Stock can be generously fertilized with compost already in autumn. Also stone flour like the blue potatoes especially like. Harvested depending on the selected variety from midsummer into autumn. Whether the fruits are ripe can be recognized by the browning leaves above the ground. Harvesting your own potatoes is a real treasure hunt as you first pull the plant out of the ground. Many potatoes hang from the root ball and can be harvested by hand. However, so that no yield is lost, it is worth digging the soil still a little and collect the potatoes there. Per set potato you get back up to 60 tubers as crop. The blue potatoes have a purple-blue to black shell. The pulp may also have different shades of blue.

Diseases and pests

As the name implies, potato beetles like the tuber very much. If these bugs are discovered, they should be collected. Dusting the plant with algae lime keeps the animals away from the plant. Even snails can become a plague. You can work here with biological snail venom. But it can also be done without poison by laying out straw or prickly and dry blackberry branches around the plants. The snails can not crawl over the branches. The late blight, also known as potato powdery mildew, is the most prevalent disease. It is caused by a fungus and causes a plant rot, which can be recognized by the discoloration of the leaves.

Propagation and storage and use of the blue potato

From the potato harvest it is best to pick up some seed potatoes for the next year. These should have multiple eyes. To store them optimally for the next garden season, put them with your eyes still up in a flat box. If they are stored at about 15 degrees Celsius and light, they usually drive out very quickly, which can then be replanted in this condition again. To store the harvest for the winter, it is best to look for a cool, dark room, such as a cellar or a garage.The storage can easily happen piled up in wooden boxes, but it is important that they are covered with a newspaper so they do not turn green or expectorate. With a storage temperature of about four degrees Celsius and a humidity of about 55 percent, the blue potatoes feel most comfortable. The color pigment anthocyanin, responsible for color in blue potatoes, makes this potato a particularly popular way of minimizing cancer risk. Also a positive influence on the eyesight as well as on the body tissue is said to be the anthocyanin. Above all, the blue potato is a tasty specialty among the potatoes and can be processed into many popular dishes.

Worth knowing about the colored potato

Blue potatoes certainly had not many gardeners of today in their garden or on their table.


The only reason is that the blue fruit version of the fruit became out of fashion in the 19th century, as other, brighter and more durable varieties came on the market and in the field. In cultivation, the blue potato does not differ from other potato varieties. She is stuck in the spring, as well as her different colored colleagues, in the furrow-shaped soil. At harvest time, the tubers can then be harvested, in the garden and on the field by hand. The potatoes show, as the name implies, a blue, purple or almost black-looking shell, and in the raw state, a different blue or purple marbled pulp.

Origin and current status of the blue potato

The similarity to normal, bright potatoes is very large for a blue variety - except for the other color. It was brought to Europe in the period after 1500 from the middle and southern America and since then the plant is native here. However, blue potatoes are only found in a few gardens today, as their level of awareness dropped significantly.
In the star kitchen, the top chefs bring color to their plates, but otherwise the blue potato is only available in very special delicatessen shops - mostly imported from Peru or even Bolivia.
The bright potato varieties have prevailed in the kitchen, but also by the problem-free cultivation and have therefore become more popular. The blue potato disappeared from the menus. Nevertheless, there are at least about one hundred varieties, known as the Blue Swede, as Truffle Potato, Vitelotte or Linzer Blaue.

Use of the blue potato

Not only in color, but also in taste, the blue potato offers one thing above all: variety in the kitchen. It tastes earthy, slightly nutty and tastes similar to sweet chestnut.
The hard-boiled potato can be processed to any potato dish, but costs much more because of the hand harvest, as normal, light potato. It is said that the blue potato, they act through their ingredient anthocyanin to the cancer in humans.


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