The potato, popular all over the world, also called potato here, came to Europe in the 16th century.Named the ground apple, the South American plant was a little appreciated novelty, because it was not known for a long time how to use it.Nobody realized that almost all of it is poisonous. The right fruit - small green berries that form after flowering - contain a lot of solanine that is harmful to he alth.
It is also found in smaller amounts in shoots and leaves. Only underground tubers formed on the roots are edible. In many countries, they are the staple food used in the preparation of a wide variety of dishes.The tubers of some varieties are a delicacy valued for their unique taste and color.
More than 70 years ago, a gene bank was established in Peru, where botanists keep wild and long-grown varieties of potatoes.In the Andes, the ancient homeland of the potato, Peruvian peasants still cultivate more than 400 varieties that differ in the color and taste of the tubers, as well as in the color of the flowers.
Growing many different early, mid-early and late varieties also in the garden ensures a variety of harvests and prevents crop losses caused by pests and diseases such as Colorado potato beetle and potato scab. On the other hand, an attack of a frequently occurring potato blight is prevented primarily by the early planting of tubers.
Strong and hardy plants grow from sprouted seed potatoes.He althy, clean tubers should be placed in a flat box in a bright place, but not sunny, at a temperature of 10-15 ° C.Their eyes will grow into short, thick sprouts. We plant the tubers from April in fertile humus soil.
The flower bed should be prepared two weeks in advance. Rows at a distance of 60-70 cm are best marked in the east-west axis.The sunniest soil will heat up faster and dry out faster.The plants need a lot of water during the tuber setting period. When drought occurs during this time, they should be watered thoroughly, preferably in the morning to let the soil dry during the day. You should never sprinkle the leaves, because moisture promotes the development of late blight.
Early varieties ripen to harvest, often in the first half of June. Wait for the tubers to reach a size that can be processed in the kitchen. We collect them as needed.Remove the undermined plant from the ground together with the tubers attached to the roots and process them as soon as possible.
Late varieties intended for storage have a thick protective skin. On the other hand, the thin, delicate skin of early potatoes quickly wrinkles and dries up, and the tubers lose their characteristic almond aroma.
