Potatoes (Solanum tuberosum)

The Content Of The Article:

Type / Family: One-year-old. Belongs to the nightshade family (Solanaceae)
Care: Low
Harvest: Early varieties from June, mid-early varieties in August and late varieties from September to October
Growth: Upright, lying down at maturity of the potatoes
Ingredients: Rich in fiber, minerals, trace elements and vitamins (mainly vitamin A, B1, B2 and C). Very low in fat and low in calories. Most ingredients are in the shell, so it should be eaten if possible
Height: 60 to 100cm
Location: Sunny. Nutrient-rich, very loose, evenly moist soil
Planting time: mid-April at a distance of 65x40cm. If you drive the potatoes they develop faster (see below)
Partner: kohlrabi, horseradish, spinach
Does not stand out: peas, beetroot, celery, tomatoes (see also below)
Propagation: By tubers. Uncultivated potatoes form new plants
Care: In case of dryness pour regularly and fertilize every 1-2 weeks
Hibernation: One-year
Cabbage blight: is caused by the same fungus as brown rot in tomatoes, hence far apart
Potato scab: Brown-black spots on the tubers, fungus comes through shell damage - In case of dryness, water well
Like to have the same place in the garden every year as before
Consumption of potatoes continues to decline after studies. Currently the Germans eat about 63kg per year per head, every year the number drops by about 3-4kg. Half are eaten in the form of potato products (fries, chips, croquettes)
Species (the species is presented below and does not have its own plant portrait)
Sweet potato (Ipomea)
Are also called Bataten. Are botanically not related to potatoes although they not only resemble potato with oblong oval fruit shape in brown but also how they are prepared. The pulp is rather floury with a sweet accent. Their aroma is baked or mashed very well. Also good side dish with meat or fish and casserole
Varieties (selection)
'Bamberger croissant: rare lover's variety. Very long rather thin and usually crooked fruits. Spicy pulp with a slightly nutty aroma. Especially suitable for preparing potato salad and as a potato gratin
Blue Swede: Popular blue potato variety with large egg-shaped fruits covered in rather unappealing dark brown gray. Blue-violet very tasty pulp. Especially suitable for preparing jacket potatoes and potato gratin. Predominantly hard-boiling
'Christa: Well-known strain. Predominantly hard-boiling
'Likaria: well-known strain. Mehlig cooking
'Linda: Well-known strain. hard boiling
'Roseval: rare lover's variety. Comes from France, but also becomes more popular with us. Medium-sized oblong-oval fruits in red with yellow-pink firm cooking slightly creamy tasting flesh. Especially suitable for the preparation of salt, pel- or fried potatoes
'Truffle potato: rare lover's variety. Belongs to the blue potato varieties. Rather small dark brown slightly black coated oval fruits. Dark purple-blue flesh with nutty taste reminiscent of sweet chestnuts. Especially good for preparing jacket potatoes, puree and in salads
Tomatoes and potatoes generally have nothing against each other, but since they are both sensitive to the same fungus (cabbage and brown rot or late blight) they should be far away from each other so as not to infect each other
potato crops
Some potato varieties not only produce tubers but also seeds in round globular green fruits. But the fruits are not edible.
The formation of inflorescences depends on the variety. Many do not form any, others only rarely or sterile flowers (no fruits are applied). However, some varieties form white, blue or purple inflorescences and discard the unfertilized. The more flowers are fertilized, the more fruits are formed and the size depends on it. For many fruits they stay smaller (1,5-2,5cm diameter), at a few they get bigger. Actual use of the seeds is only available to breeders.
Previously loosened earth is drawn from all sides to the plant and formed a small wall, in which the potato is then sitting. The plant should already have reached a height of about 20cm. The earth wall improves the plant's stability and brings new layers of tubers. It also prevents the top tubers from growing green.
To prefer potatoes
Already at the end of February until the beginning of March, potatoes can be harvested so that they develop faster in the bed later. They are placed side by side in flat boxes. The side with the most eyes should point upwards.The boxes are then set as bright as possible at 10-15 degrees Celsius so that the shoots vigorously and stocky develop.Mitte April they are planted normally in the bed and so early potatoes can be harvested already from June. It makes sense for a regular harvest therefore to drive a few potatoes and then plant a little time-delayed. It should also be selected different varieties that are ready for harvest at different times
Duchess potatoes: approx. Mash 700g boiled and peeled potatoes to a pulp and mix with 2 tbsp butter, 2 egg yolks, teaspoon salt and a little nutmeg. Pour the mixture into a piping bag and place small rosettes on a greased baking tray (or baking paper), which are then drizzled with melted butter. After about 5-10 minutes at 200° or 180° recirculation, they are golden brown
Mashed Potatoes: Stewed boiled, peeled potatoes with a little milk and salt to make mashed potato and then add grated horseradish (fresh or from the glass), steamed carrots and fried mushrooms
Baked Potatoes: The famous baked potatoes are also becoming more popular at home. In the process, prick the potatoes several times with a fork, wrap in aluminum foil and place on a grid in a preheated oven at 200 degrees Celsius for about 50-70 minutes. In addition to herbal butter, a classic home-made herb quark also fits this. To do this, mix 500g of thin curd cheese with 4 tbsp milk and stir in two bunch of freshly chopped herbs such as parsley, chives, dill, etc. The quark is seasoned with salt and pepper
Boiled potatoes: Boiled potatoes (potatoes are usually cooked whole and with shell in salted water) are becoming more and more popular because the potato peel contains the most nutrients you should not give away by peeling round-oval fruits. However, many a potato has unsightly black spots that disappear well with a dash of vinegar in the cooking water. Do not worry about the taste, the potatoes do not take the vinegar flavor
Fried potatoes: They are particularly crispy tasty when sliced ​​raw peeled potatoes and blanched briefly in boiling water, dry before they are best fried side by side in a large pan
Fried potatoes with green mojo: cook 2kg potatoes with 100g coarse sea salt for 25 minutes. For the Mojo 2 puree green chili peppers with 4 cloves of garlic and bunch parsley and coriander and 100ml oil, puree ¼ cup cumin, 4 tablespoons red wine vinegar and 3EL mustard. Season with salt and pepper. Drain the potatoes and allow to evaporate until they become dry and wrinkled
Rosemary potatoes: 500g roasted potatoes are fried in a pan with the rosemary needles of two branches and 2 l of oil
Hot potato water poured into the clogged drain makes it environmentally friendly and cheap free again
Hot potato sack: Should be blood circulation-promoting and also pain-relieving. Helps with back and neck complaints as well as with bronchitis and cough. To do this, place about six boiled hot potatoes in a cloth and crush them. The edges of the cloth should be well overlapped so that the pulpy potato mass does not escape from the cloth. The sack is now placed on the affected area as long as it is perceived as warm and pleasant. In case of fever and cardiovascular diseases, it is better to ask a doctor before the wrap, or to be on the safe side
Water boiled in the potatoes will not throw away but dilute and let cool. This results in a cheap natural indoor plant fertilizer

Video Board: How to produce Potato (Solanum tuberosum)in brief.

© 2019 EN.Garden-Landscape.com. All Rights Reserved. When Copying Materials - The Reverse Link Is Required | Site Map