The Blue St. Gallen potato is a distinctive and visually striking variety known for its vibrant color and unique culinary attributes. Visually and tastefully unique. Due to its blue colouring, it is ideal for making colourful potato dishes. The blue coloration is caused by anthocyanins, which are said to have a cancer-reducing effect.
Botanical characteristics
- Skin: Deep blue to purple skin, smooth and firm.
- Flesh: Blue to purple flesh, maintaining its color even after cooking.
- Shape: Oval to oblong tubers.
- Size: Medium-sized tubers.
Agronomic Traits
- Yield: Moderate to high yield, suitable for both home gardening and commercial cultivation.
- Maturity: Mid-season maturity, typically harvested around 90-110 days after planting.
- Plant: Robust plants with good foliage cover, aiding in weed suppression.
- Disease Resistance: Generally good resistance to common potato diseases, including late blight. However, specific resistance levels can vary, so local growing conditions and practices should be considered.
Culinary Uses
- Texture: Firm texture that holds up well during cooking.
- Flavor: Earthy and slightly nutty flavor.
- Applications: Ideal for boiling, roasting, and baking. The vibrant color makes it a great choice for visually appealing dishes such as salads and gourmet preparations. It can also be used for making colorful mashed potatoes and gnocchi.
