Masquerade

Potato

🌱 90d to harvest Clumping

Masquerade brings a dramatic, heirloom palette to the garden—deep russet-brown skin washed with bold, masquerade-like streaks and…

Crop Dates

Milestone	Date
Start Indoors	Direct Sow Anytime
Last Frost	Apr 10th
Transplant / Sow Outdoors	Apr 10th
Harvest Begins	Jul 9th
Harvest Ends	Oct 28th

Crop Details

Trait	Value
Days to Maturity	90
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)	28
Harden Off (days)	Not Required

Recommended Companions

Caribbean Corn

Giant Flat Dutch Cabbage

Frequently Asked Questions

What disease should I watch for in Solanum tuberosum (potato), and how do I prevent it?

Watch closely for late blight (Phytophthora infestans), which causes dark, water-soaked leaf spots and fast dieback in humid or rainy weather. Start with certified disease-free seed potatoes, keep plants spaced for airflow, and remove any badly infected foliage immediately. If outbreaks are common in your area, apply a protective fungicide early in the season and reapply according to the label during wet periods.

How often should I water Solanum tuberosum during the main growing phase, and what soil moisture level is ideal?

During tuber bulking (roughly after plants are established and until mid-late growth), keep the soil consistently moist but not waterlogged—aim for about 1 inch of water per week, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil dries out, because uneven moisture can lead to misshapen tubers and reduced yield. Stop heavy watering once the tops start naturally yellowing, so the tubers can cure better at harvest.

How can I tell when Solanum tuberosum is ready to harvest?

Harvest when the plants’ foliage begins to yellow and die back, typically around 90 days after planting for early-to-midsason types. Check tuber skin by gently rubbing a tuber—if the skin won’t rub off easily and feels set, it’s ready. For better storage, cure freshly harvested potatoes in a cool, dark, humid place for about 1–2 weeks before storing.

Masquerade brings a dramatic, heirloom palette to the garden—deep russet-brown skin washed with bold, masquerade-like streaks and splashes of violet-tinged purple. When baked to tenderness, the flesh turns creamy and buttery, with a fine-grained bite that’s equally inviting for roasting and pan-crisping, as well as for velvety mashes and rustic sauces. Grow Masquerade for the thrill of harvest: every tuber feels like a small, living artwork ready to be showcased on the table.