Most people buy "seed" potatoes. These are just small
potatoes which have been certified as virus free. When you
receive them usually in late January or February, set them with the rose
"eyes" uppermost in a light frost-free place. They will
begin to sprout in about 6 weeks. Once the sprouts are about
2cm/3/4" long (around March time) plant as below.
Open Ground - Plant the whole sprouted potato,
sprouts up, about 12cm/5" deep and at least 30cm/12" apart
in rows at least 60cm/2ft apart or in groups/blocks.
Containers - Best for growing small "new" potatoes.
Use containers at least 30cm/12" deep. Place a 10cm/4"
layer of soil or compost in the bottom of the container then
rest the sprouted potatoes (space as above) on top of the
soil. Add enough soil/compost to cover them by 2.5cm/1"
only.
See "growing on" below.
Potato Barrels/Tubs - Place a 10cm/4"
layer of soil or compost in the bottom of the container then
rest the sprouted potatoes (space as above) on top of the
soil. Add enough soil/compost to cover them by 2.5cm/1"
only.
See "growing on" below.
After Germination
Protect from frosts. Keep weeded.
Growing on - in containers, barrels and tubs
Once the shoots emerge and have reached 15cm/6", add another
10cm/4" layer of soil/compost. Repeat to within 5cm/2" of
the top of the container. Make sure you keep the tubers well
covered with earth so they don't go green as this is
poisonous. Keep watered. This method will give you a
pot/barrel full of potatoes from base to top.
Growing on- in ground
Keep weed free. Make sure you keep the tubers well
covered with earth so they don't go green as this is
poisonous. Water well in dry weather.
Aftercare
As above.
Harvesting
Early/New Potatoes - Flowering usually
indicates that potatoes have reached an edible size. Lift as
required.
Maincrop - These can be lifted as required or left in
the ground until the foliage has died back. They can then be
lifted for storage. Never leave tubers in the ground: dig up
and store all potatoes by placing in a wooden box in a dark
frost free shed or garage where they will keep until the
spring.
Pests and
Diseases
Companion Plants
Mosaic Virus
(carried by Aphids)
Indications
Leaves distorted, yellowing and stunted sometimes leading to
virus
Treatment
Organic 1.Spray with soft soap
2.
Use water through a hosepipe to knock the aphids off the plants Chemical Spray with an insecticide containing pyrethrum
Prevention
None
Leaf Roll Virus
(carried by Aphids)
Indications
Leaves roll upwards becoming hard and brittle
Treatment
Organic 1.Spray with soft soap
2.
Use water through a hosepipe to knock the aphids off the plants Chemical Spray with an insecticide containing pyrethrum
Prevention
None
Potato Blight on
Leaves and in Tubers
Indications
Brown edges and patches on leaves which spread. Stems have
blackened patches. Grey or reddish patches in the tubers just
below the skin.
Treatment
None once the disease has taken hold. Do not store the
tubers. Spraying with Dithane may help slow down the spread of
the disease to neighbouring plants
Prevention
Chemical
Spray with Dithane in July and repeat every 2 weeks if the weather is damp.
Slugs
Indications
Young leaves are eaten - sometimes completely missing
Treatment
Organic
1. Sink small pots filled with beer to ground level. Empty daily
2. Sprinkle slugs with table salt Chemical
Use slug pellets
Prevention
Avoid damp or humid sites
Wireworm
Indications
Tubers riddled with narrow tunnels
Treatment
Organic
Regularly cultivate soil in spring and summer.
Early lifting will minimise damage
Prevention
1. Thoroughly turn soil in autumn to expose wireworms to
predators
2. Practice crop rotation
Beans, Sweetcorn, Green brassicas Marigold ,
Horseradish
If you know aphids are a problem in your area, grow flowers such as
nasturtiums, calendula asters, dahlias, and zinnias nearby (but not
too close) as aphids find them attractive so they act as a lure.
Create a bio-diverse environment by planting flowers
nearby to attract bees, ladybirds and other "friendlies".
To learn more about companion planting click
here.
In the Kitchen
Storage:
Several weeks in a cool, dry, dark place indoors
Months in a cool, dry, dark place such as a garage or shed
Preparing:
General - If the tubers have any dirt on them, wash
well in cold water. Small New Potatoes. In general
there is no need to peel these as the skins are very thin. Simply cut
and cook as required. Others - Peel the skins off, remove any dark or green
bits of flesh with a knife if necessary, then cut and cook as required. Important: Potato flesh which is green is poisonous.
Never eat green bits - cut them out. Potatoes should be cooked before
they are eaten.
Bake/Roast
Whole in skins (Jacket) = 60 - 90 minutes. Prick skins a couple of
times with the point of a sharp knife. Rub with oil for a
crisper skin.
Chunks = 50 - 60 minutes. Best par-boiled first for
10 minutes. Coat in oil or goose fat an sprinkle with salt or
seasonings before roasting.
Cubes = 35-45
minutes Best par-boiled first for 5 minutes. Coat in oil or
goose fat and sprinkle with salt or seasonings before roasting.
Slices/Batons = 45 - 70 minutes baked in a sauce or cream
