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This variety was first grown in Scotland in the early 20th century. Both skin and flesh are an intense indigo, and much of the colour is retained after cooking. The variety doesn't boil well, but is good for frying and mashing. Potatoes are best grown in full sun, in slightly acidic soils, rich in organic matter. Plant seed potatoes, with the 'eye' end uppermost, in well spaced trenches dug to a spade's depth. A north-south orientation is best, to ensure the plants receive maximum sun. During the growing season 'earth up' soil over the plants to help improve yields, and prevent tubers near the surface becoming green and poisonous. Water and weed the plot frequently. When the vegetables are harvested, leave them in the sun for three to four hours to harden the skins and improve storage potential. Remove damaged or diseased potatoes before storing.