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Blight-free potato varieties

• Message 1. 

  Posted by madeleineR (U14451255) on Wednesday, 5th January 2011

  Happy New and a great harvest year to all you Grow-your-own people!
  
  Now I would like some help here please. I am planning on growing more potatoes this year both in the ground and in containers.
  
  Any suggestions/hints about blight-free varieties and not sweet-tasting ones to choose? I was also told that if you grown just first and second early ones and not maincrops, blight is less likely to be a problem.
  
  I am also keen to grow salad ones this year and a friend suggested Juliette was a good one.
  
  Any ideas?
  
  Madeleine

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• Message 2

  , in reply to message 1.

  Posted by Tee Gee (U10012255) on Wednesday, 5th January 2011

  And a Happy New Year to you
  
  I was also told that if you grown just first and second early ones and not maincrops, blight is less likely to be a problem.  
  
  I don't think there is a particular variety as such as blight is often more prevalent due to seasonal changes rather than variety grown.
  
  I tend to go along with the quote you have been given (see above) simply because these varieties have more than likely matured before the onset of what might be termed 'the blight period'
  
  You might find this link useful;
  
  
  
  By the way; I generally grow ;
  
  1st Early - Rocket
  
  2nd Early - Kestrel
  
  Maincrop - Pink Firr Apple.
  
  I double up with the Kestrel rather than another maincrop variety as these store just as well as most maincrop varieties.
  
  I still have enough of them stored to keep me going to around March.

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• Message 3

  , in reply to message 2.

  Posted by madeleineR (U14451255) on Wednesday, 5th January 2011

  Thanks Tee Gee. Pity one can't have a tasting session of all these varieties. There are so many!

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• Message 4

  , in reply to message 2.

  Posted by whatalottie (U9072847) on Wednesday, 5th January 2011

  The sarpo varieties are bred for blight resistance, I believe they are quite successful, but I don't grow them as I think they're tasteless...
  
  I'm sure you're right about earlies Tee Gee, it's only really gets humid late in the season so it makes sense that earlies wouldn't be affected.
  
  Lottie

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• Message 5

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  Posted by realfood (U13916672) on Wednesday, 5th January 2011

  I can confirm that the Sarpo varieties have great blight resistance, as I have been growing them for many years, even before they were even offered to the public. They are the most blight resistant varieties available to the public, great slug resistance, huge crop, and superb long storage without sprouting. They have a strong, earthy flavour with a floury consistency.

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• Message 6

  , in reply to message 5.

  Posted by madeleineR (U14451255) on Friday, 7th January 2011

  Thanks All.
  
  It is with much embarrassment that I have to admit I inadvertantly said "blight" instead of "Scab" when asking for help, thinking that scab was blight if you see what I mean. It is scab that I have been getting on my spuds. They clean up ok but are unsightly.
  
  Any ideas about scab-free seed spuds?
  
  Sorry for the confusion.
  
  

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• Message 7

  , in reply to message 6.

  Posted by realfood (U13916672) on Saturday, 8th January 2011

  See this RHS page :-

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• Message 8

  , in reply to message 6.

  Posted by hereisabee (U2342191) on Monday, 10th January 2011

  Have a look at message 21 and onward in this thread.
  
  
  
  Many say pH is key regarding scab, but here moisture and soil resistance has a part too.

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• Message 9

  , in reply to message 1.

  Posted by crouchee (U13371975) on Monday, 10th January 2011

  Potato fans should all get Alan Roman's potato book, he lists the characteristics of hundreds of spuds. Taste is rather subjective, one man's tasty is another man's earthy, Scots love a floury potato, Prince Charles loves Charlotte (as it were), and soil and climate affect taste. International Kidney only tastes like a Jersey Royal on Jersey - same variety.
  
  I tried Sarpo Mira this year and it was OK, huge spuds, great for baking, unmemorable taste, but I would grow it again. I also grew Golden Wonder for home made crisps - yummy!
  
  After 20 years of spud growing, I still dither over the potato sacks at the ironmongers in January! The agony of indecision, stick to favourites or try something new?
  
  This year's new choice will be Yukon Gold, said to make a baked potato so tasty it doesn't need butter! Surely that be flying in the face of nature, a jacket spud without butter?

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