QUESTION
Some of my 2nd early, Kestrel, potatoes have an unbearably bitter
after-taste. Not even chipping them will disguise the poisonous taste! I do
not use chemicals and have been using the same land for five years.
They do not look green - I understand that green potatoes are toxic. A couple
started to go mushy in places, although this does not seem to be related to
the problem as the first
batch I cooked all looked fine.
Is there anything I can do? (Most of the crop is still in the ground, the foliage
not having died off yet.) I'd be grateful for any advice/information.
ANSWER
In response to your questions the following applies:
1) BITTER TASTE
Unless grown under black plastic, potatoes need to be earthed up to prevent
tubers near the surface from becoming green/unpalatable and sometimes toxic.
2) SOFT TUBERS
Some of the tubers lifted after a dry summer may appear to be perfectly sound
on the outside, but are soft and rubbery to the touch. This is not a disease;
it is a disorder caused by the plant withdrawing water from the developing
tubers. It can be prevented by watering thoroughly during drought.
3) If your potatoes have a putrid smell it may be soft rot. Soft rot is an
infection which attacks damaged tubers. Affected tubers soon become shiny and
putrid and are quite unusable. Destroy these tubers.