BLAUE ST. GALLER

The variety Blaue St. Galler is unique in a lot of traits. Because of the purple colouration it is very dedicated for colourful potato dishes.
The purple colouration is caused by anthocyanin, which features an antioxidantial effect.

VARIETY DESCRIPTION

QUALITY

Cooking type A-B, very good taste, purple colour after cooking, no discolouration after cooking, excellent for the topping of special dishes, good suitability for French-fries production.

YIELD

Medium yield, high number of tubers, uniform calibration.

RESISTANCES

Y-Virus (PVY): medium
late blight: high
black leg: high
common scab: medium – high

TUBER

Long oval, accurate to shape, purple skin.

PLANT

Medium tall, dark leaves, white flower, slow youth development.

AGRONOMIC ADVICE

Blaue St. Galler has medium demands to soil and water supply; high dormancy; The tubers should be warmed up before planting; Treatment against Rhizoctonia solani is recommended; Usual treatments against Phytophthora. In warm conditions it should be harvested with a lot of soil.