Shetland Black potato

Shetland Black potatoes

Shetland Black potato is a heritage variety of potato that is native to the Shetland Islands, located to the northeast of mainland Scotland. This variety is notable for its distinctive dark purple, almost black skin and the unique ring of purple flesh that can be found just beneath the skin. The flesh itself is creamy white and has a waxy texture, making the Shetland Black potato particularly suited for boiling and making salads.

History

The Shetland Black potato dates back to the 19th century, though its exact origins are somewhat unclear. It is believed to have been brought to the Shetland Islands by sailors or possibly introduced through trade. Despite its historical significance and unique characteristics, the Shetland Black, like many heritage potato varieties, faced a decline in cultivation due to the commercial preference for more uniformly shaped and colored potatoes.

In recent years, there has been a resurgence of interest in heritage vegetables, leading to a revival of the Shetland Black potato among small-scale growers and gardeners who value its flavor, appearance, and historical significance. This variety is now celebrated as part of the culinary heritage of the Shetland Islands and is sought after by chefs and food enthusiasts looking for unique and traditional ingredients.

Characteristics

The Shetland Black potato is medium-sized with a distinctive dark purple to black skin. One of its most striking features is the ring of purple flesh that appears just beneath the skin, surrounding the creamy white center. This characteristic makes it visually appealing when cut, adding an unusual aesthetic to dishes.

The texture of the Shetland Black is waxy, making it excellent for boiling and using in salads. Its flavor is described as rich and earthy, with some people detecting a slight sweetness. The unique taste and texture of the Shetland Black potato make it a versatile ingredient in a variety of dishes, from traditional Scottish cuisine to more contemporary culinary creations.

Cultivation

Shetland Black potatoes are best planted in early to mid-spring and harvested in late summer or early autumn. They prefer well-drained, fertile soil and should be planted in a spot that receives full sunlight. As with most potato varieties, hilling soil around the plants as they grow helps to increase yield and prevent the tubers from being exposed to sunlight, which can turn them green and make them toxic.

Due to their heritage status and the specific growing conditions of the Shetland Islands, Shetland Black potatoes may not yield as heavily as more commonly grown varieties. However, their unique appearance and flavor profile make them a worthwhile addition to the garden.

Culinary Uses

Shetland Black potatoes are highly versatile in the kitchen. Their waxy texture makes them excellent for boiling and including in salads, but they can also be roasted, baked, or mashed. When cooking Shetland Black potatoes, it is often recommended to leave the skin on to preserve the unique coloration and nutrients found just beneath the skin.

Conservation

The conservation of heritage varieties like the Shetland Black potato is important for biodiversity, culinary heritage, and food security. Organizations and individuals dedicated to preserving heirloom vegetables play a crucial role in maintaining the genetic diversity and history of crops like the Shetland Black.