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Post by macmex on Jul 12, 2021 14:36:03 GMT
The most common way to distinguish between varieties of sweet potatoes is by color of root, both skin and flesh color. Some varieties have other distinguishable characteristics in their roots such as shape. Aside from these differences there are also differences in leave shape, size, color and stem. Stems can be dark green, light green or show red tones. Vines can be bushy or long running.
Though I put out markers between my varieties and try not to plant varieties adjacent to one another which have the same color root, still, shortly after mid summer it becomes more difficult to tell which is which. Of course, I'm not going to dig up any to see the color of the root! I consider myself to be a slow learner in some ways. I've grown some varieties for quite a few years and am only just now starting to really pay attention to the above ground differences between the varieties I grow. Oh, sure, I've almost automatically come to recognize some varieties, on sight. Ginseng Orange, for instance is the only variety I maintain with an ivy type leave style.
This is Ginseng Orange.
This is a thread where we can record leave and vine characteristics of the varieties we grow. It can be helpful for those who post, but even more so for new folk who plant their slips and forget to record what they had or where they planted what they have!
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Post by macmex on Jul 13, 2021 13:29:20 GMT
This is Ozark County, an heirloom from Missouri. (coppery orange skin and orange flesh, meets traditional American expectations for sweetness, moisture and texture).
Notice the leaves on this one. They are distinctive if one makes careful note of their shape. What comes to my mind is that the leaves are almost "ginko shaped." The stems have no red tint to them at all.
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Post by macmex on Jul 13, 2021 13:48:08 GMT
Hopi has a fairly unique leaf shape. (orange/coppery skin, flavor, texture and sweetness within normal American expectations)
Its leaf shape is very similar to Becca's Purple. At planting time I made a note that Hopi has purplish stems, though some of that pigmentation appears to be fading with time. Taking notes is very useful. One thing I've practiced, in recent years, is to focus on a variety and just go out to where I have it planted, from time to time, taking down every observation I can come up with, compiling my notes by the end of the season. Notes work so much better than memory (especially mine).
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Post by macmex on Jul 13, 2021 18:22:03 GMT
Hawaiian Orange (Red/purple skin, orange flesh) which I'm just trialing this year has this kind of foliage. It's very similar to Okinawa Purple, but with the different roots.
Notice, that those deeply cut, like Hopi, the leave pattern is not quite the same. Very close.
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Post by june on Jul 13, 2021 18:32:53 GMT
Interesting. Do you have a photo of the root/tuber/flesh? Does it resemble the Okinawan Purple is shape?
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Post by macmex on Jul 13, 2021 19:58:35 GMT
I thought I had a photo but haven't been able to find it. Now the roots in my starting tray won't reflect the color very well. So, I'm going by memory... which isn't all that great. What I do remember was that, when I obtained the roots, they were close in color to Okinawa Purple. Yet the flesh was a rich orange color. I only at a couple small ones. My impression was that Hawaiian Orange has sweet, dense flesh, somewhat similar in texture to that of Satsume.
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Post by macmex on Jul 15, 2021 15:33:59 GMT
Though I have identified some varieties by leaf and vine characteristics, the idea of really focusing on these features is new to me. Last night I examined my seedling plants and discovered that one of them has THREE variations in leaf type, all on the same plant. I need to look around and see if this is something that happens on other varieties.
This is a smooth edged, heart shape leaf, found on this one plant.
This is a leaf with spiky edges. Some varieties have a lot of spikes on their edges. Perhaps this is a genetic trait expressed with differing intensity when in certain combinations with other genes?
Finally, here's a leaf with a hint of spiking on the edges, though it is basically a heart shaped leaf.
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Post by june on Jul 15, 2021 16:27:01 GMT
I have several with multiple leaf types on the same plant.
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Post by june on Jul 15, 2021 16:50:38 GMT
This was sold to me as 'Korean Purple'. It has both heart shaped and pointy leaves. I'm not good at identifying anything...even when I see the root.
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Post by june on Jul 15, 2021 17:10:08 GMT
This is what the root looks like.
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Post by june on Jul 15, 2021 17:20:07 GMT
The flesh is a little dryer than most sweet potatoes. It is very nutritious with lots of anthocyanins. I dry it (sliced, raw, skin and all) then powder it in my blender. It is a very healthy ingredient to use in pastries and baked foods.
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Post by june on Jul 15, 2021 17:23:58 GMT
Can be used in dozens of healthy recipes. This is sour dough starter 'discard', purple sweet potato powder, dried cranberries and almond slivers, an egg, vanilla, and enough milk to make the right texture batter--I don't measure anything. Just when it feels right. No syrup needed.
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Post by macmex on Jul 15, 2021 18:04:50 GMT
That's all great input. Thanks! I'll have to pay attention to the various varieties I have and see if they do the same.
LOVE the sourdough idea. I've been doing sourdough since 1977 and never thought to try a recipe like that! Looks delicious!
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Post by nancygreenthumb on Jul 23, 2021 11:42:07 GMT
GREAT INFORMATION!! Thank you...newbie growing sweet potatoes and dehydrated/powdered idea is fantastic!!
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Post by june on Jul 23, 2021 13:48:42 GMT
There are lots of delicious things to bake with sweet potato powder and sour dough starter. Most need a hot oven, so I don't bake much in the summer. I'll post some photos and recipes in the fall.
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