ALL BLUE, a.k.a. Russian Blue, even though the skin and flesh are purple in colour the name still states blue. One of the first into the ground and last one harvested. The risks to our growers are great because it is susceptible to frost at both ends of the growing season. Long oval shape, with a knobbly surface is more pronounced on the larger sizes.
Skin is purple to black with deep eyes and some russeting.
A dark, beet purple flesh with a white ring just inside the skin, makes this a conversational piece when served in halves. The colour does not bleed out as much as it appears, in fact when boiled the water will turn a slight green. Roasting or grilling the halves, will actually darken the colour and is most recommended, as the bland taste needs help with herbs and seasonings. The ALL BLUE makes a great mashed and a stunning gnocchi. Looking for a stunning garnish for salads or an eye opening potato salad look no further.