The Potato
This page is dedicated to the Potato; a vegetable now so common all over the world. There are many varieties of potato, a herbaceous perennial that grows about 60 cm (24 in) high and modern varieties of this species are the most widely cultivated. The potato originated in the region of southern Peru, and some scientists say that a variation was cultivated as early as 10,000 years ago.
Growing Potatoes
The potato plant is a herbaceous perennial that grows about 60 cm (24 in) high. Potatoes yield abundantly with very little effort. They adapt to diverse climates as long as the climate is cool enough and moist enough for the plants to gather enough water from the soil to form the starchy tubers. Potatoes do not keep very well in storage and are very vulnerable to molds that feed on the stored tubers, quickly rotting them. Sailors returning from Peru to Spain brought maize and potatoes for their own food for the trip and Historians speculate that leftover potatoes (tubers) were carried ashore and planted. Basque fishermen from Spain used potatoes as food stores for their voyages acrossthe Atlantic.
The Spanish had an empire across Europe, and brought potatoes for their armies. Peasants along the way adopted the crop. Potatoes were strictly confined to small garden plots because field agriculture was strictly governed by custom that prescribed seasonal rhythms for plowing, sowing, harvesting and grazing animals. The potato was not popular in France before 1800. It took time to be popularly adopted. Today, the potato forms an important part of the traditional cuisines of most of Europe, with Belarus being the highest consumer of the potato. The average person from Belarus consumes about two pounds of potato per day.
The Potato Crop
Potato growth has been divided into five phases. During the first phase, sprouts emerge and root growth begins. During the second, photosynthesis begins as the plant develops leaves and branches. New tubers develop during the third phase, which is often (but not always) associated with flowering. Tuber formation halts when soil temperatures reach 80 degrees Fahrenheit: hence potatoes are considered a cool-season crop.Tuber bulking occurs during the fourth phase, when the plant begins investing the majority of its resources in its newly formed tubers. At this stage, several factors are critical to yield: optimal soil moisture and temperature, soil nutrient availability and balance, and resistance to pest attacks. The final phase is maturation: The plant canopy dies back, the tuber skins harden, and their sugars convert to starches.
Storing Potatoes
Long-term storage of potatoes requires specialised care in cold warehouses Under optimum conditions possible in commercial warehouses, potatoes can be stored for up to ten to twelve months. When stored at homes, the shelf life is usually only for several weeks. If potatoes develop green areas or start to sprout, these areas should be trimmed before using. When stored in the home, mature potatoes are optimally kept at room temperature, where they last 1 to 2 weeks in paper bag, in a dry, cool, dark, well ventilated location.
Cooking with Potatoes
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasoning or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold, notably potato salad and potato chips/crisps.
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yoghurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.
Potatoes are boiled between 10 and 25 minutes, depending on size and type, to become soft.
Other Uses for the Potato
Potatoes are used to brew alcoholic beverages such as vodka and potcheen. They are also used as food for domestic animals. Potato starch is used in the food industry as thickeners and binders of soups and sauces, as well as in the textile industry as adhesives (glue), and for the manufacturing of papers and boards. Companies are exploring the possibilities of using waste potatoes to use in plastic products; other research projects include using the potato as a base for biodegradable packaging.
Photographs of Potatoes
Photos of potatoes are available for download:
