Kartoffel

Kartoffel is the German name for the potato, the edible tuber of the plant Solanum tuberosum in the nightshade family (Solanaceae). Potatoes are a globally important staple, cultivated for their starchy tubers which are consumed fresh or processed into products such as flour, chips, and gnocchi.

Originating in the Andean region of present-day Peru and northwest Bolivia, the potato was domesticated by Indigenous peoples before being brought to Europe in the 16th century. It spread widely, becoming a key food source in many climates due to its high yield per hectare and tolerance of varying soils.

In cultivation, potatoes are grown from seed tubers rather than true seeds. They prefer cool, well-drained soil and adequate moisture, with disease resistance and specific varieties affecting agronomic choices. Potatoes are typically harvested after the foliage dies back. They should be stored in a cool, dark, well-ventilated place to reduce sprouting and solanine formation in greened areas.

Nutritionally, potatoes are mainly carbohydrate, with some fiber, vitamin C, potassium and B vitamins, and little fat. They are versatile in cooking, used boiled, mashed, fried, roasted, or baked, and feature prominently in many regional cuisines. Varieties differ in texture and culinary use; some are floury and suitable for mashing, others waxy for boiling or salads.

Globally, production is concentrated in a few countries, with major producers including China, India, Russia, and the United States. The potato’s resilience, long shelf life, and adaptability have made it a staple food and an important agricultural crop for centuries.