Potato storeage

Discussion in 'Holistic Farming' started by Chasingmytail, Nov 6, 2017.

  1. Chasingmytail

    Chasingmytail Member

    Newport, SE Wales
    I have a few varieties in the shed in straw. They look good.

    I have Lady Balfour which I dug up late. The blight had got the leaves but the spuds look good.

    I have noticed there is a tang with the LB its rather strange to describe bit like a wee smell. I noticed it in the roasties and the chips also they are far too soft for roasting. They didn't crisp up. So fluffy in the middle but wouldn't crisp up.

    I know LB are supposed to be a good storage spud but is there some blight in the spud? Perhaps after store they don't make a good roastie but there seems they seem to be a positive spud to keep. I also have a red spud called Rudolph but I haven't tried that one recently. Both spuds were nice when pulled.

    Can someone in the spud world help me out on this one?
  2. Lincs Lass

    Lincs Lass Member

    north lincs
    as they had blight ,its unlikely they will store,it doesnt just affect the leaves and haulm ,it gets into the tubers aswell ,,theres a good chance they will go soft and rot ,,very much like frozen spuds ,,they will look solid on the outside and be a load of soup inside .
    The strange taste from them now is a sign they are starting to decay
  3. marshfarmer

    marshfarmer Member

    Did you cut the tops off as soon as you saw the blight on the leaves (assuming you don't spray) if so they should store ok, if they get the blight bad they will be rotten when in the ground, if they weren't gonna keep you'd already know about it. Some varieties used to eat better after xmas. I like piper and marfona for eating qualities but they get the blight very easily. I grow Druid for a red now, as given up with Desiree and Stemster, they're hardy boogers.
  4. Chasingmytail

    Chasingmytail Member

    Newport, SE Wales
    no I left the stems but read now I should of removed them as soon as it started. They don't look blight but need to cut into a few to confirm. Constant learning

Share This Page