Potato Picasso: description. Tips for planting and care

Now it's hard to imagine an average Russian dacha without potatoes planted there. It is one of the main products that everyone consumes. To get a good harvest and provide yourself with this vegetable for the whole year, you need not just make a landing and properly care for the site. It is also very important to choose a variety that will suit a particular climate and land conditions.

A universal option is the Picasso potato, a description of the variety, photos and features of planting which can be seen below.

Appearance

This variety got its name due to an unusual peel. It has a white color with bright pink eyes, which have a low occurrence, so they do not affect the quality of the vegetable in any way. The mass of one tuber is 100-120 grams, they also differ in a flat and round shape.

Taste qualities

Potato Picasso has a truly unique taste, and many vegetable growers put the maximum score in this indicator. The flesh is cream colored and does not boil too much. This sort is ideal for cooking absolutely any dishes and, among other things, it has a pleasant aroma.

Potato Picasso: Description of the variety

• The starch content of this variety is at an average level of 8-14%.
• Potato Picasso is late-ripening. From the moment of rising of the first shoots and before harvesting can pass from 125 to 140 days.
• It should be noted that, despite the sufficiently long maturation period, this variety is distinguished by high fruit bearing. From one square meter of planting, you can collect up to 4 kilograms.
• In addition to all other characteristics, the Picasso potato has a high degree of protection against many diseases, including:
  • Cancer.
  • Nematode.
  • Viral diseases.
  • Scab.
• The most common threat for this variety is late blight.
• Most fond of the black soil, so this potato has spread in the south of Russia, Ukraine and Belarus, but can also be grown in other soils. It differs unpretentiousness to weather conditions and humidity. Well tolerates both high temperatures and drought.
• Businessmen like this variety because of good transportability. Such potatoes can withstand long trips to long distances.
• Also, the variety is highly secure: it is able to lie down until the next landing season.

Features of landing

Potato Picasso loves fertile soils, so before planting it is desirable to take measures to improve this quality. It is possible to carry out fertilizing both organic and mineral fertilizers. Before planting it is desirable to germinate the potatoes at a temperature of about 12-15 degrees.

A sort of Picasso is a potato, the characteristic of which says that one bush of this plant grows well enough both in height and width, so it is very important to take this indicator into account. The tubers are best planted at a distance of about 50-60 centimeters from each other.

Reclamation of the material must directly depend on the composition of the soil. If the soil on the site is heavy or clay, then the landing should be minimal.

Features of care

Potato Picasso refers to unpretentious varieties, but still requires some attention.

• Watering should be done every 10 days, and the amount of water directly depends on the temperature conditions: the hotter the weather, the more moisture the plants will need.
• As soon as shoots reach a height of 5-7 centimeters, they need to be bored and weeded.
• This variety is very fond of various potassium top dressings. Their presence will avoid the occurrence of diseases.
• Since potato is susceptible to the appearance of late blight, it is necessary to make preventive treatment with special chemical compounds.

Potato Picasso, a description of the variety, photos and recommendations for the cultivation of which are presented above, is an excellent option for those who are just discovering themselves as gardener. It has excellent taste and high resistance to many factors, while it is easy to take care of. Also, this variety can please a good yield and long life. Separately I want to note that potatoes are not boiled during cooking.