A gardener should never use the potatoes from the pantry that have sprouted. These potatoes are meant for eating, not for planting. Potatoes sold for human consumption are sprayed with chemicals to help them store over the winter and inhibit sprouting. If you plant these in your garden they may not even sprout or grow, and even if they have already sprouted slightly in the house, they may not develop into plants. Potatoes for human consumption may also harbour organisms such as potato scab or blight or other fungi, viruses or bacteria. Once planted in your garden, these organisms can flourish and spread into your soil. Every year after that, when you plant a new crop of potatoes they will become infected with these organisms. Also for this reason you should not add potato peelings to your composter.
Certified seed potatoes that you buy from a garden supply store have been treated with a chemical to protect them from harbouring infectious organisms and also to prevent rot and promote healthy growth in the garden. Seed potatoes are not expensive and are worth buying to ensure good growth and protection from disease.
Before running out and buying the first box of seed potatoes that you see, take in the descriptions listed below and pick a single variety or a selection of varieties to enhance your potato experience. Like with other varieties of vegetable, the difference in ‘days to maturity’ between potato varieties can vary from very early to late fall, so take note of this in the description, as well as the other positive characteristics.
‘ERAMOSA’ (very early) – ready in early July. Has a compact plant size but produces a high yield. Very disease tolerant. Has red skin with white flesh that is great for boiling.
‘CHIEFTAIN’ (mid-season) – ready in mid- to late- July. Has a red skin with a creamy white flesh and tend to be round in shape. Best for boiling.
‘CARIBE’ (early to mid-season) – ready to pick and eat as early as mid-July. Has a blue-purple skin with a white flesh. Great taste – good for frying and boiling.
‘NORLUND’ (mid-season) – this is a red-skinned, white flesh variety that is a high producer. Potatoes tend to be on the larger size and can produce some of those giant award winners. Ready in August and can store for several months. Good tasting and versatile for all your potato needs.
‘YUKON GOLD’ (early) – this is an all-Canadian variety and is best known for its golden skin and yellow, buttery-tasting flesh. A great potato to plant to enjoy the first baby ones from the garden as early as the first of July. Usually mature about the first of August. Nice round to oval shapes and will grow quite large if left in the soil until fully mature. An excellent all-around potato for boiling, baking, potato salad and French fries. Keeps well.
‘RUSSET BURBANK’ (late maturing) – this potato is the infamous ‘baked potato’ you are often served in a restaurant. Great for baking at home but not recommended for frying or boiling. Has a cream-coloured flesh and a rough brown skin. Stores very well. Grows best in well-drained or sandy soils. Good for long storage and usually ready in early September.
‘RED PONTIAC’ (late maturing) – ready in late August, early September. An excellent winter storer. Red skin with a white flesh. A good all-around potato useful for all types of cooking. Grows very well in heavier clay soils like those throughout much of the prairies.
‘KENNEBEC’ (late maturing) – usually ready in early September. White skin and flesh that is good for all types of cooking, including baking. Disease and drought resistant. A reliable classic variety that has been used widely in Canada for decades.
‘BANANA’ (late maturing) – usually ready to harvest in September. These potatoes grow into a long oval or banana shaped fruit also called a fingerling. Has a thin waxy yellow skin and a very tasty yellow fresh. Stays firm when boiled so great for potato salad.
‘RUSSIAN BLUE OR ALL BLUE’ (late maturing) – One of the very best potatoes for taste. Has purple/blue skin and flesh which maintains colour even after they are cooked, but will not stain hands or utensils. Excellent boiled and made into fries. Stores quite well and plants are good producers. New research has found because of its blue colour it is one of the most nutrient rich potatoes available.
As you can see there is more to potato varieties than meets the eye and there are varieties, some new and some heritage, becoming more readily available to the home garner every year. Have some fun producing gourmet flavoured potatoes and trying some different varieties.
