Harvested in good time and stored correctly, potatoes can be kept until the next season without any problems. The healthy tuber contains many nutrients and carbohydrates that no self-catering garden should be without. Find out here how to harvest and store potatoes correctly.
Potato plants send out a clear signal when they are ready to harvest: Their foliage begins to wither and dry out. Most potato plants remain in the bed for around 3 to 5 months until they are ready to harvest. After that, the plant dies and signals to you that you can harvest the potatoes. If your plant dies much earlier, it may be infected with Late Blight. In this case, you should also act immediately and harvest your potatoes. Otherwise the tubers could become inedible. Do not dispose of the infected plant parts in the compost, otherwise the disease may spread in your garden.
Depending on the Potato Variety, potatoes are harvested between June and October. Early potato varieties such as Christa or Annabelle produce the first potato harvest. As a gardener, you can take advantage of the different harvest windows for different potato varieties. Especially in a Self-Sufficient Garden, it is important to have a balanced supply of different crops throughout the season. So plan for early potatoes and late potatoes in your garden if you want to supply yourself with tubers all year round.
Most potatoes are harvested when the green tops have died back. As long as the plant is growing, the potatoes are also growing in the soil. This is where early potatoes differ from late varieties, as they are often harvested with the green tops still on. This is why early harvests are usually not as productive and produce smaller but more aromatic potatoes.
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Join the Community NowPotatoes are very sensitive to the cold and should be harvested before the first frost. As soon as they freeze, their cells are destroyed and they start to rot. However, if they are harvested too early, the skin cannot harden sufficiently and the potatoes are more susceptible to rotting.
Potatoes can be stored very well unprocessed. A cool cellar or earth clamps are best suited to keep the tubers fresh for a long time. To get the most out of your harvest for as long as possible, it is important not to store damaged tubers. Potatoes are also not washed after harvesting. Only remove coarse soil residues and leave the remaining soil on the potato. Wash the tubers immediately before eating them. Otherwise you will encourage rot or fungi, which can ruin your harvest. The ideal storage place for potatoes is dark, dry and at temperatures between 4 and 8 °C. If the temperatures are too high, this stimulates the sprouting of the potatoes and they become inedible. Due to the optimum storage temperatures for potatoes, you should not store potatoes in the fridge! This changes their taste and structure. At temperatures below 3°C, the starch in the tubers is converted into sugar, which makes the potatoes taste sweeter. Read more about Storing Potatoes Correctly here.
I hope that your questions about harvesting and storing potatoes have been answered. If you have any questions or comments, please write to us at [email protected].
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I had to harvest some of my tomatoes early today. I hope a few more will ripen, so I've hung them upside down. This brings me to the following question: Should I leave the leaves on or remove them?
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#MySummerKitchen Part 19 ➡️ STEAMED ZUCCHINI WITH MINCED MEAT AND BUGUR FILLING ⬅️ ...Didn't I always brag that I'd harvest my zucchini while they were still tiny? ...well, two of them actually literally exploded overnight—growing into veritable “torpedoes”...😳 ...To put this “disaster” in the best possible culinary light, I decided to turn the stuffed zucchini—which I usually call “zucchini boats”⛵️—into veritable “zucchini steamers” 🚢... BULGUR ▪︎Bring whole-grain bulgur to a brief boil with 1.5 times the amount of water, let it soak, then let it cool. ZUCCHINI ▪︎Scrape out the seeds completely—don’t throw them away; they’ll be used to make soup later... ▪︎Sprinkle the hollowed-out zucchini with salt and pepper (in this case, I used my tomato-skin seasoned salt) FILLING ▪︎ Mix ground meat* with bulgur in a 1:1 ratio; add finely chopped onions, garlic, and jalapeño; season with raz-el-hanout, cilantro, basil, oregano, scallions, and vegetable broth... ▪︎Mix everything well, shape into “sausages” with your hands, press them into the zucchini halves, top with tomato slices, press a few olives into the mixture if desired, drizzle with a little olive oil, and bake in the oven at 160°C convection for about 1 hour. ▪︎ Serve with tzatziki! 😋 * For the filling, I ground 20% pork neck and 80% beef shank together with the onions and garlic in a meat grinder...
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Picked the pears today. They’ll be left to ripen a bit more now. Harvested windfall apples, parsnips, tomatoes, strawberries, Swiss chard, cucumbers, and zucchini again. The beans are growing well, and the first flowering shoots are pushing their way up. The butternut squash is also growing well—I wasn’t expecting that at all—and there’s even a small one on the vine. The Goldita tomato is going wild. The taste is so-so, but it’s well-suited for outdoor growing. The same goes for the Moneymaker variety. The physalis has turned into a real bush, and the fruits are really delicious. The purple stonecrop is reaching toward the light. It needs more sun. The spot under the tree is more than just partial shade. The flowers are still very pretty, though.
Show 2 answersThis depends on whether you have planted early or late potatoes. Depending on the variety, the plants are in the bed for 3 to 5 months. Early potatoes are ready to harvest from June, whilst late potatoes can be harvested from September/October.
Yes, you can harvest potatoes too early. Make sure that you only harvest when the potato foliage has wilted. If you harvest too early, the skin will still be thin, which will affect the potatoes' shelf life.
First loosen the soil a little with a digging fork. Then you can pull the potatoes out of the ground by the potato tops or stolons. After harvesting, the potatoes are not washed, but only slightly freed of soil. Otherwise you risk rot.
You can only store undamaged potatoes, otherwise they will rot and damage the other potatoes. Your potato storage should be dark and cool. Alternatively, you can also freeze cooked potatoes.