Black and blue from the Franconian Forest
The black and blue potato variety from the Franconian Forest (also known as the black and blue Franconian forests or blue ) is an old country variety that is now only grown in fields by a few farmers in Upper Franconia near Bad Steben in the Hof district and almost exclusively for their own use. The variety has been known there since at least the beginning of the 20th century. It is also grown by an unknown number of amateur gardeners. The variety is also known in the Thuringian part of the Thuringian-Franconian low mountain range under the name Blaue .
Due to constant replenishment, the variety is heavily infected with viruses, which leads to high yield losses, one of the reasons why the variety is on the verge of disappearing in the region.
The black and blue from the Franconian Forest is stored in the ex situ genebank of the Leibniz Institute for Plant Genetics and Crop Plant Research (IPK) in Gatersleben.
The variety is currently in the documentation phase for possible inclusion in the Ark of Taste, a project by the Slow Food organization . The aim is to preserve the variety and to re-establish it as a regional culinary specialty.
description
Tubers
The tubers are medium-sized with a blue, smooth to rough, reticulated skin. The color of the bottom of the eyes is also blue. The shape of the tubers is round-oval. The flesh color is cream to light yellow. The depth of the eyes is medium.
Stolons
The stolons are strikingly blue-red in color.
blossoms
The flowers are light blue shortly after opening, later almost white. Flowers can only be observed sporadically in the field, as most of the flower buds fall off before they open.
Ripening time
The black-blue from the Franconian Forest ripens medium to late.
Properties and use
Depending on location and weather, the variety is characterized by a high starch content of up to 24% id FM and a high dry matter content. The cook type is floury. Traditionally it is prepared as a table potato in the form of jacket potatoes as an accompaniment to marinated herring, press sack (press sausage ), quark or dressed cheese.