Potato 'Highland Bergundy'
Solanum tuberosum 'Highland Bergundy'
Photo by Jo.Baker (All rights reserved)
2 years to reach maturity
This plant has no fragrance
Potato 'Highland Bergundy' Overview
This floury tuber is an early main crop variety that has a bright burgundy skin and a burgundy and white flesh. Introduced before 1936 this variety was served at the savoy for the Duke of Burgundy as it keeps it's colour when cooked.
Common problems with Potato 'Highland Bergundy'
Can be attacked by aphids, capsid bug, Rosy rustic moth and wireworms. They can also suffer from Dry rot, gangrene, grey mould, leaf roll virus, potato mosaic virus, potato powdery scab, potato scab, potato spraing, powdery scab, soft rot, wart disease.
Potato 'Highland Bergundy' Companion Plants
Sweetcorn, eggplant, beans, peas, strawberries, peppers
How to harvest Potato 'Highland Bergundy'
Wait to harvest until the leaves turn yellow towards the end of the growing season. Cut and the remove leaves, then leave tubers for 10 days in the ground before digging and storing in a dark frost free area.
How to propagate Potato 'Highland Bergundy'
In January or February chit seed potatoes in a cool light room (10C), When the ground is 50C (March/April) tubers can be planted in trenches 12.5cm deep and space tubers 60cm apart.
Special features of Potato 'Highland Bergundy'
For the best results grow in ground that has not been used for potatoes in the last two years.
Can be grown in large containers or potato bags.
Other uses of Potato 'Highland Bergundy'
Floury potatoes tend to break up when boiled so they are more suited to being roasted, baked and for making chips. They also suit being used for mash.