Potatoes have been a staple part of the diet of North Americans, Europeans and Australians for over 200 years – and for South Americans, for over 2000 years.
Potato plants are green and leafy, with purple or white flowers similar to tomatoes (they belong to the same family), which turn into shiny green poisonous berries in late summer. The part that is eaten is the swollen root, or ‘tuber’. Because potatoes store well they are often grown in large quantities. However, it is very easy to grow one or two plants in a small garden, or even in a bucket, for those special meals.
Soil and position
The plants grow well in sun or light shade. They prefer soils that are uniformly moist and that have been well dug over in winter, so the soil is friable and well aerated. Digging in a fertiliser that is high in potassium is a good idea a couple of weeks before planting.
Sprouting
Either buy small sprouting ‘seed’ potatoes from a nursery or allow old potatoes to sprout small shoots in a light warm place, and then cut them so the shoots are separated, each with a piece of potato attached. A new plant will grow from each shoot. When the shoots are about 25 mm (one inch) long, they are ready to plant.
Planting
In spring, make a V-shaped drill about 10 to 15 cm (4 to 6 inches) deep. Place the sprouted potatoes 30 to 60 cm (1 to 2 feet) apart and cover with soil.
Care
If frosts are likely, cover the new sprouts with straw as they appear, to protect them from freezing. As the sprouts grow into leafy plants, heap up the soil around each one, to give the developing root tubers plenty of room to spread out. Keep weeds under control by hoeing between the rows and make sure the plants get plenty of water in dry weather – they must never be allowed to dry out. Remove the flowers when they appear.
Harvesting
When leaves and stems start to die off it is time to look for potato tubers underneath. Dig around and lift plants carefully with a fork. It is possible to harvest just a few potatoes at a time from a plant if you search carefully, leaving the remainder for another meal.
Storage
Dry potatoes should be stored in a dark place to prevent sprouting. They need to be well ventilated. Damaged tubers should not be stored, because they will grow mould on the damaged parts.
Nutrition
Best eaten as soon as possible after harvest, potatoes are an excellent source of carbohydrate, fibre, protein and Vitamin C. There are many excellent recipes available for these versatile vegetables.
