Potato

Profile

Family

Solanaceae

Habit

perennial

Height

1.1 m

Spread

0.6 m

Growth

fast

Lifespan

1 year

First yield

after 1 year

Hardiness

zone 3–10

Shade tolerance

light shade

Soil

Sand, Silt, Loam, Clay

Soil moisture

semi-dry – very moist

pH

5 – 7

Flowering & harvest

Times apply to the northern hemisphere in a temperate climate and shift with altitude and cultivar.

Uses

Edible: Potatoes are a versatile food that can be cooked in various ways, with a mild taste that easily takes on the flavors of other ingredients. They can be consumed raw, but are commonly boiled, baked, fried, or included in soups and stews. Additionally, they can be ground into powder for thickening or used in baked goods like bread and cookies. While potatoes are high in starch, they lack many essential nutrients. It's important to note that the green skin of potatoes contains the toxin solanine, so any green areas should be discarded before consumption. While eating a small amount of green potatoes is usually safe, it's recommended to exercise caution.

Medicinal: Potatoes have healing properties that can assist with different health issues. Potato juice can alleviate stomach ulcers, but it's advisable to consume it moderately. A poultice created from boiled potatoes can alleviate rheumatic complaints and skin conditions. In India, potato peels are utilized to treat swollen gums and burns. The tubers contain trace amounts of alkaloids that support digestion. Potato plants exhibit cardiotonic effects and can assist with managing high blood pressure. Extracts from potato plants possess antimicrobial and antispasmodic qualities.

Other uses: The potato is a significant starch source utilized in different industries, such as sizing cotton and manufacturing industrial alcohol. Ripe potato juice is an effective cleaner for silk, cotton, and wool, while boiled potato water can be used to clean silver and polish furniture. Potatoes are also utilized in facial masks for skin softening and cleansing. Additionally, potatoes serve as a biomass source as their starch can be converted into glucose and further fermented into alcohol.

Propagation

Plant seeds early in spring in a greenhouse. Transplant seedlings into pots once they are big enough, then move them to their final spot after the last frost. While potatoes are typically grown from tubers, it is possible to get a decent harvest in the first year if they grow fast. Named variety seeds may not produce the exact same type but generally yield a good crop. Harvest tubers in autumn, store them in a cool, frost-free place during winter. Start germinating the potatoes in the new year and plant them in spring.

Notable

Special features: Can be stored in a cool place or freeze-dried, as in the Andes. Produces early and late potatoes, as well as starch, fodder, and table potatoes. Good as a first sow in uncultivated beds: for hay potatoes, simply spread the potatoes on the soil and cover well; otherwise, plant them 10-20 cm deep.

Origin & habitat

Western South America.

Rich fertile soils in mountain valleys and at the forest's edge.

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