A bushy perennial grown as an annual vegetable for its edible tubers. A first early potato that has remained popular since the 1940's. Oval tubers have pale skin with firm, creamy white flesh, suitable for boiling, baking, roasting, frying and mashing. An all-rounder with good flavour
0.5-1 metres
0.5-1 metres
| Season | Stem | Flower | Foliage | Fruit |
|---|---|---|---|---|
| Spring | ||||
| Summer | ||||
| Autumn | ||||
| Winter |
Grow in fertile, moisture-retentive soil for high quality and heavy yields. Improve soil by adding organic matter in autumn. Draw earth up around the stems as they emerge, to exclude light and prevent the potatoes from becoming green. Water well in dry periods. Potatoes can also be grown in large containers or potato grow bags. See potato cultivation for further advice
Grow from certified seed potatoes
No pruning required
May be susceptible to cutworms, slugs, wireworms, leaf and bud eelworm, Potato cyst nematodes
May be susceptible to honey fungus (rarely), Potato scab and Potato blight and may be susceptible to Potato rot, Potato blackleg and stem canker