Guide
Harvesting potatoes: new, maincrop, and storing
Potatoes signal their readiness through foliage die-back. Getting the timing right and curing tubers properly extends storage life dramatically.
Reading the foliage
The plant tells you when it is ready. For maincrop varieties, wait until the foliage (haulm) has died back completely and turned yellow-brown. This typically happens in late summer to early autumn. Cut the haulm off at ground level and leave the tubers in the ground for two weeks before lifting - this hardens the skin and dramatically improves storage life.
New potatoes
New potatoes (early varieties) are harvested young, before the skin sets, typically 10–12 weeks after planting. The signal is the plant flowering - tubers are usually large enough to eat at this point. Gently dig under one plant to check size. New potatoes do not store - harvest as needed and eat within a day or two. Their skins rub off easily when new; once the skin sets they are maincrop.
How to lift
Push a fork in at least 30 cm away from the stem to avoid spearing tubers. Lever the fork gently upward and then scoop through the loose soil with your hands to find every potato. Missing tubers left in the ground become volunteers next season and can harbour disease. Work through the bed thoroughly.
Curing for storage
Spread freshly lifted maincrop potatoes in a single layer in a dark, dry, frost-free place for one to two weeks. This hardens the skin and heals small cuts. Do not wash before curing or storage - dry soil on the surface is protective. Once cured, store in hessian or paper sacks (not plastic, which traps moisture) in a cool, dark place. Light causes greening; frost causes rotting.
Greening and rot
Green patches on potato skin contain solanine, which is mildly toxic in quantity. Cut away green areas generously before eating. Any potato that smells bad or is soft and wet should be discarded immediately - one rotten potato releases gases that accelerate rot in the rest of the store. Check stored potatoes every two to three weeks.
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