Content
The Gypsy potato is a type of vegetable crop distinguished by its delicate pulp and violet-blue skin. The vegetable is excellent for boiling and baking, is sold well on the market, and is used for preparing restaurant dishes. It is considered a prominent representative of the nightshade culture.
History of appearance
This variety is a representative of folk selection. Such popular species as the Blue Danube and the Black Baron were used as a prototype for it. Potatoes are in quite high demand in the cities of the Russian Federation, as well as Ukraine. More suitable for growing on small personal farms, not recommended for planting on an industrial scale.
Description of Gypsy potato variety with photo
The Tsyganka variety is considered a mid-early, productive, table variety and produces a good harvest.It is noteworthy that it has excellent immunity to almost all diseases, but suffers greatly when cleaning mechanically. In addition, Gypsy does not cope well with drought and does not tolerate long-term transportation. It is preferable to grow the variety in areas where the climate is continental or temperate.
Bush
Potato Gypsy is a non-spreading bush of compact size. The stems are strong, slightly bluish in color, covered in moderate quantities with dark green leaves with wavy plates. During the flowering of the crop, which usually occurs in early summer, rather large blue buds appear on the bushes, collected in neat inflorescences.
Tubers
The Gypsy potato is considered a medium-fruiting variety. The mass of tubers is usually 100-120 g. Each bush produces up to 14 root crops, the third of which consists of small specimens weighing up to 100 g. The shape of the potato is elongated-oval, the color is purple with a hint of blue and a pearlescent tint. The peel is thin, shiny, the surface is smooth with a few eyes. The flesh is cream or white, sometimes with a slightly purple tint.
Characteristics of the Gypsy potato
Purple potatoes of the Gypsy variety have excellent characteristics and many advantages. The plant has good germination, good yield, and excellent taste.
In addition, the culture shows good resistance and can be cultivated in most Russian regions.
Taste qualities of Gypsy potatoes
The variety is famous for its excellent taste. Its pulp has a delicate consistency and does not darken after cutting. When cooked, the tubers boil well. Gypsy potatoes are suitable for baking, stewing, boiling, but are not recommended for fried cooking because they do not acquire a crispy and golden brown crust.
Ripening time
In the southern regions, the variety is considered early ripening and ripens approximately 70 days after the appearance of the first shoots. In the middle zone, Gypsies begin harvesting 100-110 days after planting. Sometimes these dates may shift depending on weather conditions.
Productivity
Gypsy is considered a productive variety of potato. From one hectare you can collect up to 25 tons of tubers, and from one hundred square meters about 250 kg.
Growing regions
It is best to grow the Gypsy variety in areas with continental and temperate climates. If the area where you plan to plant this type of potato is hot, then it will have to be provided with frequent and abundant watering. Recommended areas for cultivation are: Ukraine, southern and central regions of Russia, Belarus.
Disease resistance
Judging by the botanical description of the Gypsy potato, it is insensitive to the main diseases of nightshade crops. The variety is not afraid of viruses, cancer, and scab. It is quite rarely affected by late blight and gray mold.But as a preventative procedure, summer residents advise treating planting material with fungicidal agents and the soil with disinfectants, and also changing the planting location every three years.
Among the pests, the variety is often attacked by click beetles and the Colorado potato beetle; therefore, the soil should be treated with insecticides before cultivation. In the event of an insect attack, take measures to destroy them.
Advantages and disadvantages
The Gypsy potato has many advantages, but when planting it, some disadvantages should be taken into account.
Advantages:
- taste characteristics;
- high productivity;
- early maturation;
- good disease resistance;
- non-degeneracy;
- exotic color.
Flaws:
- thin peel;
- impossibility of transportation over long distances.
Landing rules
To plant Gypsy potatoes, choose the largest healthy tubers. Before starting work, the material is pickled, treated with stimulants, dried, and laid out in a bright place for germination. Planting is carried out only at the moment when the soil warms up to at least +12 ° C. This usually happens in the last days of April, at the beginning of May. Before work, the area is loosened, wood ash and humus are added to the soil, holes are made at a distance of 30 cm from each other with an interval between rows of 0.7 m. Since Gypsy is demanding on the soil, a site for it is chosen with nutritious and light soil, neutral acidity, which allows water and air to pass through well.In addition, the area should be well lit by the sun and protected from strong winds.
How to care
Agrotechnical rules for caring for Gypsy potatoes provide for a number of procedures that are recommended to be followed if you want to get a good crop harvest. Techniques include:
- Hilling. During the season, the variety requires performing this work twice, during which high ridges are formed.
- Hydration. The plant does not tolerate drought well and needs regular watering. Plantings should be irrigated at least once every six months. First, the procedure is carried out by drip, and after the first hilling, water is poured into the rows.
- Loosening. An important procedure for caring for a variety is organizing oxygen access to the roots of the crop. The soil should be loosened after watering and heavy rainfall.
- Removing weeds. Weed the beds as the weeds grow.
- Fertilizer. After the sprouts appear, humus and urea are added to the soil. For 1 square meter take 300 g of the first component and 30 g of the second. When flowers appear on the bushes, fertilize with ash and potassium sulfate in a ratio of 9:1. At the moment of tuber formation, fertilize with a mixture of superphosphate and potassium sulfate (60 g each) with nitrophoska (30 g). Dilute the components in a bucket of water.
Harvest and storage
They begin harvesting Gypsy potatoes at the moment when the above-ground part of the bushes has completely withered.This usually happens in August, 2.5-3 months after the appearance of the first shoots, but the first digging can be done already in mid-summer. Although experienced vegetable growers advise waiting until the tops wither so that the tubers are as saturated with useful elements as possible. They harvest the crop with a pitchfork or shovel, while trying to be careful so as not to damage the tubers.
After the work, the tubers are dried in the shade, calibrated and stored in a ventilated and cool room. They are usually stored in bags or in bulk in boxes.
Conclusion
Gypsy potatoes are a tasty and nutritious variety of crop, differing from most other types in the interesting color of the tubers. The variety is highly valued in food production and is used for preparing various dishes. In addition, it rarely gets sick, does not degenerate and brings a decent harvest.
Reviews from gardeners about Gypsy potatoes