kartul

Kartul, in Estonian, refers to the potato, Solanum tuberosum, a tuberous crop cultivated for its edible tubers. Potatoes are a staple food in many cuisines worldwide. The plant belongs to the nightshade family (Solanaceae). They originated in the Andean region of South America and were domesticated by Indigenous peoples before being introduced to Europe in the 16th century. From Europe they spread globally and became a major staple in many temperate regions.

Potatoes are grown from seed tubers or tubers from previous crops. They thrive in cool, well-drained soils with plenty of moisture. The growing cycle typically ranges from 70 to 120 days, depending on variety and climate. Varieties differ in skin and flesh color (white, yellow, red, purple) and in texture, broadly categorized as waxy or starchy. Early varieties are harvested before maturity for fresh market, while maincrop types are stored for longer use.

Nutritionally, potatoes are a good source of carbohydrates, mainly in the form of starch, with notable amounts of vitamin C, potassium, and vitamin B6. They are naturally fat-free, and the nutrient content is higher when the skin is consumed. They can be prepared in numerous ways, including boiling, baking, mashing, roasting, and frying.

Common challenges in potato cultivation include pests such as the Colorado potato beetle and diseases such as late blight. Proper storage—cool, dark, and humid—helps extend shelf life.

In Estonia and many other countries, kartul remains a central element of traditional meals and modern diets alike.