Name: ‘Alaska Bloom’ Potato
Brand: Van Noort
SKU: VAN-340-519-01
Price: 9.49 CAD
Availability: OutOfStock

Sale Sold out

‘Alaska Bloom’ potatoes showing fairly large, round, uniform tubers with medium-smooth yellow skin and shallow pink eyes, plus one cut tuber revealing cream flesh

Seed potato tuber Solanaceae

Ornamental bulbs

Van Noort

Solanum tuberosum

From bulb to bloom

Common nameAlaska Bloom potato

FamilySolanaceae

GenusSolanum

Speciestuberosum

CultivarAlaska Bloom

Bulb typeSeed potato

Botanical nameSolanum tuberosum

Quantity per pack500 g

‘Alaska Bloom’ Potato (Solanum tuberosum ‘Alaska Bloom’) is a mid-season cultivar bred in Ireland by Robert John Cherry from the cross ‘Nadine’ × ‘Picasso’. It produces a high yield of 14 to 16 fairly large, round, uniform tubers with medium-smooth yellow skin, shallow pink eyes, and cream flesh. Its moist, slightly waxy texture suits boiling, baking, scalloped potatoes, and homemade hash browns. The Van Noort product contains 500 g of No. 1 seed potatoes. Plants form clumps approximately 75 cm tall and 60 cm wide, with late-summer flowering. Uniform shape and shallow eyes make the harvested tubers attractive and convenient to prepare.

Plant in spring when soil reaches at least 7 °C and can be worked without sticking. Choose full sun and loose, deep, fertile, moist, very well-drained soil. Set whole seed tubers or healed pieces carrying at least one eye 10 to 12 cm deep, spacing them 30 to 40 cm apart with 75 to 95 cm between rows. When stems reach approximately 15 to 20 cm, draw soil around their bases. Repeat hilling as growth continues so every developing tuber remains covered. Good coverage prevents greening and protects shallow tubers from light exposure.

Maintain even moisture during growth and tuber formation without saturating the soil. Alaska Bloom shows moderate-to-good resistance to common scab, potato virus Y, and blight, but resistance never replaces rotation, airflow, or regular foliage inspection. Harvest when vines yellow and dry, usually after approximately 90 to 105 days depending on conditions. Let skins dry in shade, brush soil away gently, and store only sound tubers in a dark, cool, humid, ventilated place. Never eat sprouts or green portions. Discard soft, mouldy, badly damaged, bitter, or extensively green tubers rather than storing or cooking them.

Light and life cycle

In the garden

Exposure: Full sun
Life cycle: Perennial grown as an annual food crop

Planting and establishment

Planting guide

Planting & establishment

Spacing / density

space plants or bulbs 10 to 15 cm (4 to 6 in.).

Planting period

In spring, after the risk of frost has passed

Propagation

Whole seed tubers or healed pieces carrying at least one eye

Growing method

Pre-sprout tubers for two to three weeks in a bright, cool, frost-free place when faster emergence is desired. Cut only large tubers into pieces carrying at least one eye and let cut surfaces dry for one or two days. Plant when soil reaches 7 °C, setting pieces 10 to 12 cm deep and 30 to 40 cm apart with 75 to 95 cm between rows. Water after planting without saturating the ground. When stems reach 14 to 16 cm, draw soil around their bases while leaving upper leaves visible. Repeat hilling so no tuber becomes exposed. Keep the row weed-free, water evenly during tuber formation, and inspect foliage weekly. Harvest after natural yellowing for storage, then let tubers dry away from light before placing only sound potatoes in a dark, cool, humid, ventilated location. Never wash storage potatoes until use. After emergence, keep the row free of weeds without cultivating deeply near roots. Inspect leaf undersides for orange egg masses and remove Colorado potato beetles. Remove foliage showing concerning symptoms and clean tools before moving to another plot. Once vines yellow, stop watering for several days before lifting tubers. Sort the harvest immediately, use damaged potatoes first, and keep selected seed tubers separate. Record the planting position so the next potato crop can move to a different plot in the rotation.

Soil and care

Soil & care

Soil pH

pH 6.0 to 7.5

Moisture

Evenly moist soil, never waterlogged

Care level

Easy

Watering

Water after planting, then maintain even moisture as stems grow and tubers enlarge. Check beneath the hill and water deeply when the upper few centimetres begin drying. Avoid alternating drought and excess water, which can distort or split tubers. Irrigate at soil level in the morning so foliage stays dry. Reduce applications as vines yellow before the storage harvest. Never leave the row saturated because oxygen-poor soil encourages rot and weak root development.

Soil type

Loose, deep, fertile, well-drained soil encourages smooth, regular tubers. Sandy or silt loam enriched with compost retains moisture without smothering roots. Avoid heavy, compacted, waterlogged ground and excessive liming, which can favour common scab. Remove stones before planting. Keep tubers covered through hilling and use a three-to-four-year rotation with non-solanaceous crops. Soil preparation matters because potatoes expand beneath the surface and distorted tubers often develop where roots meet dense clods or stones.

Fertilization

Incorporate mature compost before planting and use a balanced fertilizer formulated for root crops according to its label. Avoid excess nitrogen, which produces abundant foliage at the expense of tubers. Keep fertilizer away from seed tubers to prevent injury. A soil test helps correct phosphorus and potassium needs accurately. Stop late feeding as vines begin yellowing. Never apply fresh manure directly in the planting trench because high salts and uneven nutrients can damage developing roots.

Seasonal care

In early spring, prepare a new plot that has not carried potatoes, tomatoes, peppers, or eggplants for three to four years. Remove stones, incorporate compost, and plant when soil reaches 7 °C. After emergence, weed carefully and begin hilling when stems reach 14 to 16 cm. Repeat after heavy rain or whenever a tuber becomes visible. During summer, keep soil moist, inspect leaf undersides weekly, and remove Colorado potato beetles, larvae, and egg masses. Remove diseased foliage and do not compost it. After flowering, lift a few new potatoes when desired. For storage, wait until vines yellow and dry, stop watering, then lift the crop in dry weather. Let tubers dry in shade, sort them, and store without washing. Destroy volunteer potato plants the following spring so they do not harbour disease. Follow with a non-solanaceous crop and keep records of the rotation. Check stored potatoes regularly and remove any soft or sprouting tuber before problems spread. During growth, replace soil displaced by watering and inspect ridge sides so no tuber becomes visible. Support stems only when they lodge, without covering foliage. As harvest approaches, remove weeds before they set seed. Clean storage crates before adding the crop and keep them away from light. Inspect tubers monthly and remove every potato that softens or sprouts heavily. In the following spring, remove any volunteer arising from an overlooked tuber. These steps limit disease carryover, protect the stored crop, and keep the rotation effective for the next garden season.

Growing in containers

Container growing

Recommended pot size

container at least 25 to 30 cm (10 to 12 in.) deep, with drainage

Choose a container holding at least 50 to 60 L, 45 cm deep or more, with numerous drainage holes. Fill the bottom with 15 cm of rich, drained potting mix, then set two or three small tubers according to pot diameter. Cover with 10 cm of mix and water. When stems reach 15 cm, add mix gradually around them without burying every leaf. Continue until approximately 5 cm below the rim; this replaces field hilling. Place the pot in full sun and rotate it for even growth. Check moisture daily in warm weather because containers dry quickly, but empty every saucer. Feed lightly according to a vegetable fertilizer label. Harvest a few tubers after flowering or empty the container once foliage yellows. Do not reuse the mix for another solanaceous crop the following season. Sort and store only firm tubers without green areas. Keep the container away from roof runoff that could saturate it during storms. Space containers so air circulates around foliage and avoid splashing leaves during watering. Inspect lower stems often because a tuber can appear beside the wall as potting mix settles. Add fresh mix immediately to cover it. After harvest, wash the container and replace the growing medium before using it again for a solanaceous crop. Store harvested tubers in an opaque basket rather than leaving them exposed on a sunny balcony or patio.

Growth and flowering

Size, flowering & harvest

Mature height

30 to 60 cm (12 to 24 in.)

Width / spread

10 to 20 cm (4 to 8 in.)

Foliage color

Green

Foliage type

Deciduous foliage that becomes dormant after flowering

Growth rate

Moderate

Growth habit

Upright clump with little tendency to spread

Fragrance

Subtle fragrance

Edible parts

Mature, firm, non-green tubers only; sprouts, berries, leaves, stems, and green portions are toxic

Bloom period

Small light-violet flowers may appear in summer above the foliage. Their presence shows that plants are progressing through their cycle but does not guarantee that every tuber has reached final size. The useful crop develops underground. After flowering, a few new potatoes may be lifted carefully. For storage, wait instead for natural vine yellowing and skin set. Flowering varies with weather, fertility, and growing conditions, so use foliage maturity rather than blossoms alone to schedule the main harvest.

Garden companions

Garden associations

Companion plants & uses

Companion plants

Beans, peas, lettuce, spinach, and radishes can share the food garden when every crop keeps enough space, light, and water. Flowers such as calendula and sweet alyssum attract useful insects along the edge without interfering with hilling. Keep companions outside the row so soil can be drawn around potato stems. Prefer non-solanaceous crops that simplify rotation in following years. Avoid vigorous plants that shade foliage or compete with developing tubers. Companion planting does not replace weekly pest inspection or proper crop rotation.

Garden use

Place ‘Alaska Bloom’ in a sunny plot where soil can be loosened deeply. Set rows 75 to 95 cm apart so hilling, watering, and movement do not compact the root zone. Label both ends to identify the cultivar after foliage disappears. A 500 g pack can be divided into sections for slightly staggered planting as soil warms. Pair the crop with a mulched path that simplifies leaf inspection and harvest after rain. Keep tomatoes, peppers, and eggplants in a different plot to make rotation easier. After harvest, sow a non-solanaceous cover crop to protect soil and improve structure. Never leave exposed tubers near play areas. For containers, choose a 50 to 60 L vessel and add potting mix as stems grow. Clean tools before moving to another plot and dispose of diseased foliage away from household compost. Mark the rotation plan for the next three seasons so potatoes do not return too early. Check for volunteer plants the following spring and remove them promptly. Reserve a shaded work area near the garden for sorting the harvest without exposing tubers to sun. Use ventilated, opaque baskets and move them promptly to storage. Never keep potatoes in a clear bag. A small garden map helps move the row every year and avoid former solanaceous plots. This simple record also makes it easier to compare yield, pest pressure, and harvest timing from one season to the next.

Recipe and storage

Recipe idea

From garden to table

Prepare roasted ‘Alaska Bloom’ wedges. Heat the oven to 220°C. Scrub 750 g of firm tubers with no green portions or sprouts, then cut them into equal wedges. Toss with two tablespoons of oil, half a teaspoon of salt, pepper, and thyme. Spread in one layer on a baking sheet with cut sides down. Roast for 20 minutes, turn the pieces, then continue 14 to 16 minutes until golden and tender. Serve immediately. Discard any soft, mouldy, or extensively green tuber. Wash hands, knife, and board after preparation. For even cooking, make wedges similar in size and leave space between them. Refrigerate leftovers within two hours and reheat until thoroughly hot. This method highlights Alaska Bloom’s yellow flesh and versatile cooking quality. Do not use sprouted storage potatoes as a shortcut for food preparation. For a crisper finish, dry the wedges thoroughly before adding oil. Add thyme just before roasting and avoid crowding the pan. Season lightly, then adjust at serving. Cooked potatoes should not remain at room temperature for an extended period. Cool extra portions in a shallow container so they reach refrigeration temperature promptly and evenly.

Frequently asked questions

When and how should Alaska Bloom seed potatoes be planted?

Plant in spring when soil reaches at least 7 °C. Choose full sun and loose, fertile, moist, well-drained soil. Set small whole seed tubers or healed pieces carrying at least one eye 10 to 12 cm deep, spacing them 30 to 40 cm apart with 75 to 95 cm between rows. Water without saturating the ground. When stems reach 14 to 16 cm, draw soil around their bases. Repeat hilling so every tuber remains covered and cannot turn green. Avoid ground that has carried potatoes, tomatoes, peppers, or eggplants within the previous three years. Label the row clearly and keep seed tubers separate from food potatoes.

Should Alaska Bloom tubers be cut or pre-sprouted?

Pre-sprouting is optional, but two to three weeks in a bright, cool, frost-free place can speed emergence. Keep sprouts short and sturdy. Plant small tubers whole. Cut only large tubers into pieces carrying at least one healthy eye and enough flesh to support the shoot. Let cut surfaces dry for one or two days so they heal. Discard every soft, mouldy, or diseased tuber. Handle sprouts carefully during planting. Do not use an extensively green or deteriorated tuber as seed merely because it has begun sprouting. Plant promptly once soil conditions are suitable, and never allow prepared pieces to dry completely.

Why should Alaska Bloom potato plants be hilled?

Hilling keeps developing tubers away from light. An exposed tuber can turn green and accumulate higher levels of toxic glycoalkaloids. When stems reach approximately 14 to 16 cm, draw loose soil around their bases while leaving upper leaves visible. Repeat after heavy rain or whenever the ridge settles. Hilling also provides more loose soil for stolons, supports stems, and makes harvest easier. Inspect row sides regularly and cover every visible tuber immediately. Never eat green portions and discard extensively green potatoes. In containers, add potting mix gradually around stems to provide the same protection without burying all active foliage. In containers, add fresh mix whenever a tuber appears beside the wall.

When should Alaska Bloom be harvested for storage?

For new potatoes, lift several tubers after flowering. For a storage crop, wait until foliage yellows and dries naturally. Reduce watering, then lift tubers in dry weather with a fork positioned well away from stems. Let them dry in shade, brush soil away gently, and do not wash before use. Sort the harvest immediately. Store only firm, intact tubers in a dark, cool, humid, well-ventilated place. Use slightly damaged potatoes promptly and check the stored crop regularly. Remove every soft, mouldy, heavily sprouted, or green tuber before decay spreads. Keep seed potatoes clearly labelled and separate from the crop intended for eating.

Which parts of a Alaska Bloom potato plant are edible?

Only mature, firm, non-green tubers are edible after normal preparation. Leaves, stems, flowers, tomato-like berries, and sprouts contain toxic glycoalkaloids and must never be eaten. Remove sprouts and every small green area before cooking; discard an extensively green, bitter, soft, or mouldy tuber. Keep berries and plants beyond the reach of children and animals. If a person or animal eats a toxic part or develops symptoms, contact a poison centre, healthcare professional, or veterinarian promptly. Provide the botanical name Solanum tuberosum and identify the plant part involved. Store harvested potatoes in darkness to prevent greening and inspect them regularly. Never use the berries as food under any circumstances.