Age: before 1915
My supplier: home-saved tubers, originally from Waitrose
Pros: gorgeous colour, trouble free to grow
Cons: temperamental to cook
Edzell Blue is certainly a looker, there's no disputing that. The colour is magnificent when newly harvested and scrubbed ... really amazingly vibrant purple. It dries to a muted deep mauve which has an almost metallic sheen. Very pretty indeed. And when you cut it open the flesh is a pure bright white and looks lovely in contrast to the skin. The skin is shiny with freckles and some variation in colour. Tubers are a bit smaller than a modern spud and usually smooth and rounded with quite deep eyes.
Presumably it originates in Edzell, Angus (Scotland). It was first referred to in 1915 but is thought to date from the 19th century.
The flavour is nice. It's not the most wildly exciting flavour I've ever tasted in a potato, but it is nice. Mild and delicate. Texture tends towards the floury end of the spectrum.
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