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Literary Gardener: The sweet possibilities of the sweet potato Sunday Apr 2, 2017 at 12:01 AM By Rhonda Nowak for the Mail Tribune “We are just beginning to discover the real value and marvelous possibilities of this splendid vegetable.” — George Washington Carver, “How the Farmer Can Save His Sweet Potatoes and Ways of Preparing Them for the Table,” 1936   For 47 years, American botanist and inventor George Washington Carver was head of the Agriculture Department at Tuskegee Institute (now Tuskegee University) in Macon County, Alabama. During his tenure, Carver was renowned for his efforts to improve the livelihood of poor Southern farmers by teaching them how to rotate their cotton crops with peanuts and sweet potatoes. In fact, Carver created 118 uses for sweet potatoes, including flour, ink, synthetic rubber, postage-stamp adhesive, vinegar, syrup, rope and textile dyes. During World War I, Carver worked with the U.S. Department of Agriculture on plans to produce large quantities of sweet potatoes for flour as a substitute for wheat; however, the project was scrapped when the war ended. Nevertheless, sweet potatoes (Ipomoea batata) are regarded as one of the world’s most important food crops. Native to Central America, this root vegetable, unrelated to the potato and yam, is grown as a subsistence crop in more than 100 developing countries. In East Africa, sweet potatoes are called cilera abana, “protectors of children,” because they offer a buffer against starvation. Indeed, the tubers were a staple food for soldiers on the North American continent during the American Revolution and the Civil War. Today, most commercial sweet potato crops in the U.S. are grown in North Carolina and Mississippi; however, gardeners in Southern Oregon can also grow sweet potatoes. The OSU Extension Service recommends planting earlier maturing (80-90 days), pest-resistant varieties such as Centennial, Beauregard or Georgia Jet. To grow sweet potatoes, select a sunny spot in the garden, mix compost into the soil, and then push the soil into a long mound 3-6 inches high and 12-15 inches wide. Cover the soil with clear plastic, secure the edges, and then allow the soil to warm up to at least 80 degrees. Cut slits in the plastic about 15 inches apart, and then pull back the slits to create a 1-by-1-foot hole in the earth. Plant one sweet potato slip (a rooted piece of tuber) in the bottom of the planting hole and fill the hole with sand for good drainage. Keep the soil warm and moist by watering in the late afternoon with a soaker hose placed under the plastic. Consistent watering will help prevent the tubers from splitting, although some gardeners say not watering the plants for the last three weeks before harvesting will also prevent splitting. Sweet potatoes do not need to be fertilized; in fact, added nitrogen will stunt the tubers. Sweet potatoes are ready to be harvested in the fall when the foliage begins to turn yellow. It’s important to cure the tubers to allow starch to be converted to sugar, which sweetens their taste. Immediately after harvesting, brush off the tubers and place them in a warm, humid location, such as a greenhouse or a warm room with a humidifier, for one week. Once cured, sweet potatoes can be stored for several months. Wash them just before cooking. George Washington Carver was convinced that sweet potatoes were a godsend to humankind. He wrote, “The sweet potato has been, and always will be, held in very high esteem and its popularity will increase in this direction as we learn more about its many possibilities.” During the past several years, researchers have been developing cultivars of sweet potatoes for use as biofuels. I’m sure Carver would not be surprised. — Rhonda Nowak is a Rogue Valley gardener, teacher and writer. Email her at [email protected].