Cherokee Purple

Family: Solanaceae Nightshade

Velvety, smoky-sweet flesh with a rich, wine-dark tang—Cherokee Purple delivers a dramatic, dusky flavor that feels almost perfumed as it ripens.

The fruit are large and irregularly ribbed, with a satin-smooth skin that turns from green to deep purple-brown at the shoulders, then opens to a juicy, seed-studded interior that’s tender yet substantial. Ideal for bold slices on the plate, as well as for thick, colorful sauces that showcase its complex, old-world character.

Light: Full SunMaturity: 85 DaysHabit: Indeterminate

Botanical illustration of Cherokee Purple

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Cherokee Purple gives you that rare heirloom combo: velvety flesh that slices cleanly, plus a smoky-sweet tang that tastes like it’s been gently roasted even when it’s raw. It’s built for plates and reductions—reduce it and the wine-dark acids turn glossy, clinging, and complex rather than watery.

Best Uses

thick slice tomato plates (salt, oil, and a quick crack of pepper—no hiding)
old-world, colorful sauces that reduce until winey and clingy
grilled or seared tomato halves for an extra smoky top-note
sandwich slicing where the flesh stays intact instead of collapsing

Flavor Profile

smoky-sweet, dusky fruitiness wine-dark tang with a faint, charred edge tender-yet-meaty slices juicy, seed-studded interior with a satin finish

Kitchen Pairings

garlic olive oil aged cheddar balsamic vinegar charred corn mozzarella

Frequently Asked Questions

What pest or disease most commonly affects Solanum tuberosum (Cherokee Purple), and what should I do?

Late blight and early blight are common potato problems, showing up as dark, spreading leaf spots (often late blight can rapidly collapse foliage). Remove and destroy infected leaves, improve airflow between plants, and avoid wetting foliage when watering. If you need control beyond sanitation, use a labeled potato fungicide and start at first signs or preventively during humid, cool periods—follow the product’s interval and coverage directions closely.

How often should I water Cherokee Purple potatoes during the main growing phase?

After plants emerge, keep the soil consistently evenly moist but not soggy, aiming for roughly 1 inch of water per week in total (rain + irrigation), with more frequent lighter watering during hot spells. Potatoes form tubers underground, so let the top few centimeters dry slightly between waterings but don’t allow the root zone to swing dry for long. A helpful check is that the soil should hold together when squeezed but not drip water.

How do I tell when Cherokee Purple potatoes are ready to harvest at about 85 days?

Harvest when plants naturally start to yellow and die back, typically around 85 days for full maturity. Gently dig one test tuber near the edge of the row—if the skin holds firm when rubbed and won’t easily scrape off, the crop is ready. Cure harvested tubers in a dark, cool, humid area for about 1–2 weeks to toughen skins before storing.