Warba Potato Tubers

Warba Potatoes are an early season maturing potato variety, known for their suitability for baking and boiling. They were developed in 1933 by the University of Minnesota. Warba potatoes are characterized by their round shape, white skin with deep red eyes, and white flesh. These potatoes are determinate, meaning they are bush-type and fast-growing, producing tubers at the soil depth just above where the seed was planted. They are a delicate variety and are harvested before the skin has fully set, typically harvested early in the morning to protect them from the sun.

Growing Information:

Soil and Climate: Warba Potatoes perform best in deep, fertile, well-drained soil. They are tolerant to cold temperatures, with a minimum of 45 degrees Fahrenheit being ideal for sowing.
Seed Selection: It’s important to use certified seeds for better germination and growth rates. Small-sized seeds are preferred, or larger seeds can be cut into pieces with two or three sprouts’ buds (eyes) on each piece.
Planting: Plant the seeds at a depth of 3 to 4 inches, keeping a distance of around 12 inches between them, and a trench distance of about 34 inches apart. Slightly moisten the soil before planting.
Watering: Maintain the required moisture level without over-watering. Check the soil’s upper layer for moisture and avoid letting the potatoes dry out.
Fertilization: Ammonia or phosphorus mixed fertilizers can be used. Observe the color of the leaves to determine the need for water and fertilizers.
Pests and Diseases: Watch out for diseases like Late Blight and pests like wireworms. Treat them accordingly with recommended methods or horticulturist advice.
Harvesting: Warba Potatoes can be harvested after 7 to 8 weeks or when the plants have started to die. Make sure to dig deep to harvest all potatoes, and keep them in a shady, outdoor atmosphere to firm up the peel.

Companion Plants: Garlic, carrots, corn, marigold, onions, peas, and other plants do well when planted alongside or near Warba potatoes.