A Novel Perspective?
Well it is rather spectacular, isn’t it – for a potato. The variety is Blue Danube and the spuds when I dig them up will be a deep purply-mauvy colour. I’ve not grown them for a few years, but I seem to remember the skins are quite robust (hopefully resistant to slugs) and that inside, the flesh is very white and dry and so they are great for roasting. Which also makes me think they will be just right for the Greek treatment: the addition of water, olive oil (3 parts water to 1 part oil), lots of lemon juice, seasoning and oregano to the roasting tin and a good hour’s cooking.
Usually the potatoes are ready to harvest when the flowers have died down. I’m thinking I might not be able to wait that long.
Tish Farrell 
I love the colour of this flower 💜💜💜
It’s quite something for a vegetable 🙂
Yes and you wouldn’t think a spud can come from this lovely flower.
The wonders of nature.
indeed, a beautiful flower for a veggie! is it purple yam?
Pretty.Let us know how the dish turns out. Never heard of cooking this way.
I’ve only cooked it once using Maris Piper potatoes and it was delicious. The original Greek recipe is ‘patates fournou ladorigani’. For 3 lbs of potatoes it has 3 cups of water, 1 cup olive oil, and the juice of 2 lemons plus herbs and seasoning all mixed together. The roast potatoes ended up being both crunchy and juicy and very delicious. Most of the liquid evaporates.
I will give it a try.
Well, who knew a potato could produce a thing of such beauty!!
I’ve got two rows of them too 🙂
Very good!
Oh, and you must show us an image of the potatoes themselves, once harvested and cleaned so we can admire the colour….
Ah, now that sounds like a good sequel perspective, Sue.
Good!
Do you think the flowers are edible as with squash? Sarah
No, they’re not, Sarah. In fact I think the plant’s superstructure is toxic, or at least not edible. Certainly when the flowers sometimes produce tomato-like fruits those are supposed to be poisonous. The solanum family: it hosts a few hazardous species!
Yes, I see that now. The entire species is in the deadly nightshade family! Heavens……..
Got that wrong. My guess was aubergine. 😄
Well it’s actually very similar, Tracy. And certainly the exact same shade as my polytunnel aubergine flowers.
Either way, they are very pretty.
Beautiful 😀
Aren’t they a delight? Who knew veggies could also be attractive in a flower bed? The potato recipe sounds very interesting too.
I’m wondering about branching out in the guerrilla garden…
The flowers are beautiful, spuds being on the other end is a bonus. 😉
Yay! That’s absolutely right. An and and and situation 🙂
Isn’t there a piece of music with that name?
I seem to think there might just be 😉
ah I guessed the family right but not the actual species.
it’s stunning btw
have just been to investigate its nether regions. This could be a hint for tomorrow’s perspective 🙄
ooh! Looking forward to this 😀
Well done!
Beautiful purple flower and now I’m hungry. 🙂
Spud-u-like? 🙂 🙂 Definitely going to try that method of roasting. The plant looks so healthy, Tish!
Lots of cool, wettish weather has been suiting them. They struggled earlier in the dry spring.
Just a spud, eh?
Yep. A good old spud.
Now you have me craving Greek-style potatoes. That just might be on the menu very soon!
And on mine too 🙂
So purple potatoes have purple flowers? Cool 🙂
Yummy spuds too.