What kind are the black ones? Is there any difference from the regular?
Usual variety here are red (for frying and baking) and white (for cooking).
Not sure where your garden is located at, but we only manage to have annual harvest...
What kind are the black ones? Is there any difference from the regular?
Usual variety here are red (for frying and baking) and white (for cooking).
Not sure where your garden is located at, but we only manage to have annual harvest...
They are actually deep purple in colour, not black.
I make Mashed potato wiht the red, or roasted vegetables, with any of the coloured potato.
The yukon gold I use for Baked, usually.
Reminds on beetroot, had no chance to try it out.
I haven't tried growing Beetroot, either.
This year will be beetroot experimental! :D