Actually, I have always been focused on solving the issue of reproduction by seed and until recently haven’t worried over other things. This is the first year I made effort to guarantee identical growing conditions for my favorite clones. I’m also harvesting earlier this year to guarantee warmer weather for proper curing. Always before I left them until frost threatened in order to get more seeds.
If I plant a whole root in spring it tends to just start growing and ends up a big clunky thing with stems and feeder roots sticking out all over. A friend down south in the US has left them to go perennial and he reports lots of small roots. I’m sure that is because if allowed to, they will root at about every leaf node and make little roots all over the place. Digging around over a large area looking for little roots isn’t my thing, as well as the little ones don’t store well. I select for more bushy growth habit that is less prone to that and trellis any with longer vines. You might try trellising the vines to force them to make larger roots near the primary stem.
Keeping them away from light helps prevent early sprouting but keeping them warm, I think is important too as it preserves the flavor and texture. While it stays above 50 F, I think my storage is a bit too cool but with the wood stove downstairs maybe a bit too dry, maybe you have the opposite problem. In any event they do pretty well, I don’t know if that is from genetic selection over the years, I’m sure it is partly but I think they are just like that anyway.
For curing high humidity is probably more important than temperature, although higher temperature makes it faster and is more certain. Plastic bag with little holes or otherwise covering them should keep the moisture just enough for them to cure properly. Then storing in proper temperature. 13-16C is ideal, but should be at least 10C to avoid cold damege that can occur even if the roots are exposed to those temps for a short period of time. Higher temperatures make them dry faster, but I haven’t had too much trouble even when they might get 20C at times, especially towards the spring. Some varieties tend sprout easier when temperatures are a bit high, others not as much.
I did not cover mine so they have been exposed to light, so that’s an easy fix for next harvest to try.
It’s a good tip with harvesting earlier while it’s warm enough for them to cure outside.
Selection by only cloneally propagating the ones that store well is something to test too.
Selection already solved my first problem of some rotting in the ground over winter, i would naturally propagate the survivers that reshoot in spring because they grew faster than the cuttings that I produced in pots. So now the ones left in the field stay fresh in the soil until they sprout in late spring.
My only storage option is inside the house with a constant temperature of 22+ or simply in the soil which keep them better despite temperatures dipping to 3c at night.
Curing in a bag I havent tried. How long would you keep them there?
That does sound like it might be too warm. Have you tried hunting for coolest spot in the house. Like floor level at the northern side of the house. Curing time depends on the temperature. I usually do in a mini greenhouse that I have repurposed for that and keep a constant 27-30C for 7-9 days because that’s what’s recommended. I tried small sample in a bag just to see how it works in case I run out of space some year. That time I had them in about 22C for 2 weeks and I didn’t notice difference in taste.
This is super inspiring to read. Exited to see what future seedling grown tubers I’ll get in the years to come.
I have planted a row of 3 seedling varieties from last year that produced nicely, inspired by your work, so thank you for sharing
I have a very small city house so it really is the only option😅 But if I harvest from the field every 3 months to fill the shelf, that will be ok too. But it’s good to know that under the right conditions they are able to store for a year
I too have a small city apartment. Ofcourse it’s much cooler here, but at the same time more insulated. Floor level close to the wall that is next to the balcony is coolest place and I can keep the door ajar to keep temperature cooler for sweet potatoes when it’s a bit warmer. Maybe it’s harder to find differences in your case but even small differences might make a big difference in how they store.