Adirondack Blue potato
The 'Adirondack Blue' is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003. The 'Adirondack' varieties are unusual because both the skin and the flesh are colored and have high levels of anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly colored salads. Unlike many blue potatoes, it does not turn grey after boiling. 'Adirondack Blue' was bred from N40-1 ('Chieftain' x 'Black Russian') x NY96 and is not under plant variety protection.
primaryTopic
Adirondack Blue potato
The 'Adirondack Blue' is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003. The 'Adirondack' varieties are unusual because both the skin and the flesh are colored and have high levels of anthocyanins. This variety is good for boiling, baking, and mashing, and can be used for brightly colored salads. Unlike many blue potatoes, it does not turn grey after boiling. 'Adirondack Blue' was bred from N40-1 ('Chieftain' x 'Black Russian') x NY96 and is not under plant variety protection.
has abstract
Adirondack Blue est une variét ...... eneur élevée en anthocyanines.
@fr
The 'Adirondack Blue' is a pot ...... s using the 'Adirondack Blue'.
@en
origin
species
Link from a Wikipage to an external page
Wikipage page ID
20.030.916
Wikipage revision ID
742.539.917
subject
hypernym
comment
Adirondack Blue est une variét ...... eneur élevée en anthocyanines.
@fr
The 'Adirondack Blue' is a pot ...... nder plant variety protection.
@en
label
Adirondack Blue potato
@en
Adirondack Blue
@fr
wasDerivedFrom
isPrimaryTopicOf
name
'Adirondack Blue'
@en