The Cherokee potato is a versatile, high-quality variety known for its smooth red skin and white to light yellow flesh. It has moderate resistance to common diseases and maintains good culinary qualities, making it suitable for boiling, baking, and frying. With consistent size and shape, it offers excellent storage properties and is a reliable choice for both fresh market and processing.
Tuber Characteristics
- Shape: Oval to oblong.
- Skin: Smooth with a red color.
- Flesh: White to light yellow, suitable for various culinary uses.
- Eyes: Shallow, making peeling easier.
- Size: Medium to large, which is versatile for both fresh market and processing.
- Texture: Firm, suitable for boiling, baking, and frying.
Resistances
- Common Scab: Moderate resistance.
- Late Blight: Moderate resistance, protecting foliage and tubers from this widespread disease.
- Potato Virus Y (PVY): Some resistance, providing a degree of protection against viral infections.
- Blackleg: Moderate resistance, helping to prevent this bacterial disease that affects stems and tubers.
Sensitivity
- Drought Sensitivity: Moderate; requires regular watering for optimal growth.
- Frost Sensitivity: High; susceptible to frost damage, necessitating careful timing of planting and harvesting.
- Bruising Sensitivity: Moderate; tubers need careful handling during harvest and post-harvest to avoid damage.
- Storage Sensitivity: Low; good storage qualities, maintaining tuber quality over time under proper conditions.
Quality
- Culinary Quality: Excellent; versatile in the kitchen, suitable for boiling, baking, and frying.
- Dry Matter Content: Moderate; provides good texture and flavor for various culinary applications.
- Flavor: Rich and appealing, making it a popular choice for fresh consumption.
- Uniformity: Consistent tuber size and shape, ensuring uniform cooking and processing results.
- Shelf Life: Good; retains quality during storage, making it a reliable choice for both fresh market and processing.
