Botany – What kind of plant is this?
Potatoes grow as herbaceous plants, upright or climbing, and can reach a height of up to one meter. Their leaves are alternate, odd-pinnate, short-stemmed, and can grow up to 30 cm long and 15 cm wide. They form stolons in the soil, which transform into tubers through thickening.
The individual leaflets are hairy and usually vary in shape and size; for example, they can be green, oblong to ovate, or tapered. The flowers are cup-shaped and white to whitish-blue in color.
Potatoes typically have a light brown skin and white-yellow flesh. However, there are also varieties with very different colors, such as purple skin and red flesh. The flavors of the different varieties also vary greatly, and their cooking properties, ranging from floury to waxy, make them suitable for specific dishes. The small tubers contain many important vitamins, minerals, and vegetable protein, and their carbohydrate content makes them pleasantly filling.
Cultural history – How did the potato come to us?
In the 16th century, the Spanish brought the potato back to Southern Europe from their voyages of discovery in South America. It wasn't until the end of the 17th century that potato cultivation became established in Central Europe. Within a short time, the potato became indispensable for the diet of the Central European population. It was cultivated in particularly large quantities in northern and central Europe, feeding countless people. The potato relatively quickly replaced the grain porridge that had been common until then. Its high vitamin C content helped people survive the winter and also provided them with vegetable protein.
Around 1900, 340 kilos of potatoes were consumed per capita annually; today, consumption has declined to 63 kilos. Half of this amount is consumed in processed form, usually in the form of chips or fries. Boiled potatoes are becoming increasingly rare.
However, thanks to the wide variety of varieties and preparation options, the potato is an unparalleled all-rounder and should not be missing from any vegetable garden.
TEXT: Merle Hildebrandt
