Potato

Solanum tuberosum l.

Flower name
Potato
Scientific name
Solanum tuberosum l.
Aliasポテト, じゃが芋, Potato, 馬鈴薯
Place of originAndes in South America
Place of floweringField
Flowering seasonJune

What is Potato

Potato (scientific name: Solanum tuberosum) is an annual vegetable of the Solanaceae family, native to the Andes. It produces several to ten flowers with conspicuous inflorescences growing from the tips of flower stalks that emerge from the leaf axils. The flowers are a joint five-petaled joint with five yellow stamens on the outside center, from which one yellow-green pistil protrudes. The pistils have five chambers. The flower color varies from variety to variety, such as white for the baron potatoes and purple or red for the make-in. The part we eat is the enlarged rhizome (tuber).
They are eaten every day all over the world, but they are rare for vegetables and potatoes, and some of them (the sprouts) are poisonous (solanine), which makes them dangerous for self-catering beginners. It may be like a puffer fish if you are talking about fish, because you just have to remove the sprouts. It is a staple food along with rice, wheat, and corn because it can be cultivated in a poor, cold climate and can be grown in two seasons and stored for a long time after harvest.

Common name: Potato, scientific name: Solanum tuberosum, Place of Origin: South American Andes, Life-Type: Annuals, Living-type: Annuals
Stem length: 50-100 cm, Leaf shape: pinnate compound leaf, unifoliate to odd pinnate compound leaf, Inflorescence: reciprocal, young leaves: perform movement, sleepwalking, Amphibian flowers, radiant symmetry, Flower Inflorescence: Chymose inflorescens , Flower colors: white, lilac, yellow, Sepals: 5, petals: 5, calyx (sepal):Joint petal crown (sympetalous corolla), Floral shape: star-shaped; corolla: five-petaled flower, flower crown: 5 shallow fissures, corolla length: 2-3 cm, Stamen: 5 pieces in yellow, Anthers: 2, pistils: 5 chambers, with one light yellow-green color
Flowering time: June, fruit diameter: 1-2 cm, flowering season: June, Fruit color: skin color to light brown, harvest time: May-June (new potatoes)
November-February (winter goods), Uses: tubers are edible (potato dishes), potato starch, Dishes: croquettes and stews such as curry, meat and potatoes, potato soup, jicama tapas, German potatoes, potato salad, powdered sweet potatoes, baked potatoes, crunchy salad, French fries, potato chips, etc.