Little-Stem Jersey and Maryland Golden are widely used dry-fleshed varieties; Porto Rico and Nancy Hall are among the best of the moist-fleshed. Dig them up as soon as the first frost nips the leaves, and dig with care so that the roots will not be bruised or skinned. If the crop is of such size that it must be stored for more than a few weeks, the sweet potatoes must first be cured. This is done by placing them in a well-ventilated room, with a temperature of 80 to 90 degrees and plenty of moisture in the air, for about 10 days. Storage requires moderately moist air and a temperature slowly changed to 50 to 500 degrees. Curing sweet potatoes means healing cuts and bruises to prevent attack by rot-producing organisms.
If the vines of sweet potatoes grow too
thick it is a good idea to cut part of them away. If they tend to run
across the rows cut them back or turn them back. If, in the South, a later
crop is desired, new vines may be cut in pieces 6 to 8 inches long and
stuck into the ground in the rows just before a good rain. They will take
root readily and produce a good crop.
Bulb planting Greenhouse