Potato (Solanum tuberosum)

 

Origin: South America

 

Description: Annual.  Potatoes are the world's fourth most important food crop. Potatoes are part of a huge plant family.  There are hundreds of potatoes cultivars - baking, fingerlings, red, and white, yellows even purple and rose. 

 

Nutrients:  Potatoes contain vitamin C, vitamin B6 (pyridoxine), copper, potassium, manganese, tryptophan and fiber.

 

Soil and Culture:  The idea soil for potatoes is a sandy loam that is slightly acidic.  Seed potatoes should be planted  6 - 8 deep and spaced 6 - 10 inches apart one to four weeks before the last frost.  Keep the potato patch mulched and well watered.  After the vines die and turn brown, wait 2 weeks before harvesting the tubers.  Use a potato fork to dig out the tubers, being careful not to spear any. To prevent the formation of solanine - a toxin (This is what gives potatoes a green coloration), don't allow the potatoes to be in sunlight when they are harvested or stored.  Cure potatoes for at least a week.  Brush off the soil and spread them in a single layer in a dark place at around 60 degrees F.  Then store them in a dark location with good air circulation at around 40 degrees F.

 

Yield: 22 lb per 10 ft row.