Patata, Papa, Pomme De Terre, Kartoffel, Aardappel, Irish Potato
Solanum tuberosum is a perennial plant in the nightshade family, Solanaceae. Commonly known as potato after its starchy, underground storage organs which are consumed as vegetables worldwide. Potatoes are tuberous plants with edible underground storage organs. They are oval to round or irregularly shaped with 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 produce a toxic substance, solanine. Potatoes are a staple food in many countries and the fourth largest crop grown following after maize, rice and wheat.
Spring, Summer, Winter
Hertha potatoes are ready to harvest in about 90-110 days from emergence to natural foliage die-back.
Plant seed tubers in early spring to autumn, 7-10 cm apart and 15-20 cm apart. Add soil as the plants grow.
Hertha potatoes are heavy feeders and need a lot of nutrients. Rotate crops yearly.
Attracts useful insects
Peru, South America.
Cool to temperate.
Clay, Loam, Sand
Soil PH preference
Acid, Neutral, Alkaline
Hertha potato tubers are edible and can be boiled, baked, chipped and French-fried.
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.
Sweetcorn, eggplant, beans, peas, strawberries, peppers