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Potato

Solanum tuberosum

Potato (Eng.), Aartappel (Afr.)

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Potatoes are tuberous plants with edible underground storage organs. They are oval to round or other irregular shapes with a smooth skin. The tubers are pale yellow, creamy whites, purples or pinks and suitable for cooking or crisping. When potatoes are exposed to sunlight the tubers skin turn green and have a toxic substance, Solanine. Potatoes are a staple food in many countries and the forth largest crop grown following after Maize, Rice and Wheat.

Planning

Difficulty
Easy
Fruiting time
Summer, Winter, Spring

Harvesting

Hertha potatoes are ready to harvest in about 90-110 days from emergence to natural foliage die-back.

Propagation

Tubers
Plant seed tubers in early spring to autumn, 7-10 cm apart and 15-20 cm apart. Add soil as the plants grow.

Special features

Crop rotation
Hertha potatoes are heavy feeders and need a lot of nutrients. Rotate crops yearly.

Geography

Origin
Peru, South America
Natural climate
Cool to temperate

Environment

Light
Full Sun
Soil moisture
Wet
Soil type
Clay, Loam
Soil PH preference
Acid
Frost hardiness
Half-Hardy

Uses

Edible
Hertha potato tubers are edible and can be boiled, baked, chipped and French-fried.
Notes
Culinary

Personality

Family
Solanaceae
Flower colour
White
Scent
None

Problems

Hertha has a moderate resistance to virus diseases and common scab. Hertha is moderately susceptible to bruising, late blight, early blight, and internal black spot.

Companion plants

Sweetcorn, eggplant, beans, peas, strawberries, peppers

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