Purple Viking

Potato

95d to harvest

Velvety skins in rich violet—often with a faintly mottled, inkblot pattern—set Purple Viking apart from the moment you lift the harvest. The flesh is a dramatic royal purple that stays vibrant after cooking, with a creamy, fine-grained texture and a pleasantly earthy, nutty depth. Grow it for show-stopping roasted wedges, velvety mash, and striking slices for salads, bowls, and vivid purple sauces.

Crop Dates

Growing note: Frost-free Zone 11a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Frequently Asked Questions

How do I manage late blight on Solanum tuberosum (potatoes) if leaves start turning dark or water-soaked?

Late blight (Phytophthora infestans) often starts with dark, irregular leaf spots and can quickly progress in cool, humid weather. Remove and discard infected tops immediately (do not compost) and ensure plants are well spaced for airflow. If conditions are favorable for spread, use a potato-appropriate protective fungicide according to the label, focusing on repeat applications during wet spells.

During the main growing phase, how often should I water Solanum tuberosum to keep tubers healthy without rotting?

Water so the soil stays evenly moist to about 6–8 inches deep, aiming for roughly 1 inch of water per week total from rain plus irrigation. Water more steadily after plants emerge and during tuber set, but avoid soggy conditions—let the top few inches dry slightly between waterings to reduce tuber rot. Maintain consistent moisture during bulking; irregular soaking can lead to misshapen tubers.

What are the signs that Solanum tuberosum is ready to harvest (Purple Viking, ~95 days)?

Begin checking at about 95 days: the plants should look mostly mature with foliage fading and yellowing. For “new potatoes,” you can harvest earlier when tubers are finger-sized, but for full maturity wait until the vines have largely died back. Carefully dig one hill to confirm tuber skins are firm and not easily rubbed off before harvesting the rest.