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Judy Spiegal, a volunteer from the Arboretum wrote an interesting article about the history of potatoes.

The Incas first cultivated potatoes in 500-200 B.C. from wild species dating back as far as 1,000 B.C.

They developed and grew several hundred varieties of red, white and purple skinned, wrinkly and smooth, tiny to giant forms. The Incas also adapted varieties to the many different places where they lived. For example, some varieties grew better in small plats in the valley and others in the stretches of steep mountainside conditions.

Drought or disease never destroyed all the Incas crops because at least one variety always survived. When the Spanish conquerors first encountered the potato in the late 16th century, they had many varieties to choose from. They chose today's Irish/European potato to take home. Choosing only one variety turned out to be a huge mistake. Since the potato was so popular in Ireland they devoted most of their acreage to raising this one type of potato. The fungus blight attacked the Irish potato in 1845-1846, and since their whole diet was potatoes, it caused the Irish famine.

Potato cultivation spread from Spain to Italy, southern France, and to Ireland only 80 years after the first Incan spud landed in Spain. By the mid-1700's, English farmers were growing their first crop from potatoes imported from Bermuda. From there, the potato crossed the ocean back to New Hampshire. There, it became the first North American-cultivated potato. That sure was a long route from the Andes. Meanwhile, India, China and Japan began growing the crop.

In 1872, American horticulturist Luther Burbank developed a nearly disease-resistant potato hybrid and took it to Ireland. However, by that time, most farmers had either died or immigrated to the United States. Burbank's hybrid, however, found a home in the fertile ground of Idaho, hence the Idaho potato.

A bit earlier, a less scientific contribution to potato lore was made. In 1853, railroad baron Cornelius Vanderbilt sent his sliced potatoes back to the kitchen of his resort hotel in Saratoga, New York. He had complained that they were too thick. Chef George Crum sliced the next batch paper thin, fried and salted them, and served them to Vanderbilt as a joke. They became a hit and were called Saratoga Crunch chips. So was the beginning of the potato chip.

Today the potato is cultivated in 150 countries worldwide. Research began by scientists like Burbank continues at institutions like the University of Minnesota, so catastrophes like the Irish potato famine need never occur again.

History of the onion is probably not as interesting but that's not to say that onions are not as important.

Onions are members of the allium family and are cousins of garlic, chives, leeks and shallots. They are mostly biennials as they grow negligibly the first year then bloom the second year.

There are a few perennial onions and you will find them in catalogs under multiplier onions or Egyptian walking onions. Multiplier onions increase by producing new bulbs in a clump. Walking onions send up a flower stalk that sets numerous marble-sized bulbs at the top. When the weight of the bulb cluster becomes too great, the flower stalk collapses and the little bulbs take root where they land, hence they walk. These onions are perhaps best used for green onions.

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Tuesday, April 18, at 6:30 p.m., I will give a presentation on growing potatoes, onions and other root crops. It will be held at the Senior Center in North Branch. This is a part of a series the Chisago County Master Gardeners are presenting called "Growing Edibles" at a cost of $4 per session.

I wanted to give a history of potatoes and onions in this article so I can spend the entire hour it talking about growing root crops.

In addition to research-based information, the instructors are sharing from their own experiences. So if you haven't been successful at growing something, we'll help you find out what went wrong.

The remainder of the series includes classes on potatoes, onions and other root crops; vegetable gardening principles; asparagus; melons, cukes, squash, beans and corn; and container vegetable gardening.

The brochure is on our web page in the 'Hot Topics' box: www.exten sion.umn.edu/county/chisago

You can also call 651-674-4417 to have a brochure mailed to you. Although walk-ins are welcome, we ask that you pre-register so that enough handout materials will be available. All of the classes are held at the Senior Center in North Branch and start at 6:30.

Look for our plant clinics to resume in May at the North Branch office on Monday evenings. You can leave a question for a Master Gardener anytime at 651-674-4417 x18.

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