Potato ‘Sebago’ Certified Seed
Botanical Name: Solanum tuberosum
- Classic white potato with creamy white flesh.
- Ideal for boiling, baking, mashing, and chips.
- Certified seed ensures consistent growth and disease resistance.
Potato ‘Sebago’ is a well-known Australian favourite, valued for its versatility, excellent cooking quality, and reliability in the garden. It features white skin, creamy white flesh, and a medium-dry texture that holds up well to boiling, baking, roasting, and frying. Its balanced flavour and consistent performance make it a staple in both home gardens and commercial production.
‘Sebago’ is a mid to late-season variety that performs reliably in a wide range of soil types and climates, especially temperate and cool regions. It prefers deep, well-drained soil and benefits from regular hilling and watering to maximise yields. Certified seed ensures strong growth and better resistance to common potato diseases.
This indeterminate variety produces tubers along the stem as it grows. For better yields, cover the lower 70% of stems with soil, straw, or compost to promote additional tuber formation and prevent exposure to light.
Plant Type: Warm season tuber crop
Hardiness / Life Cycle: Half-hardy annual
Plant Height: 40 – 60 cm
Sow When:
- Temperate: July – November.
- Subtropical: March – September.
- Tropical: April – May.
- Cool: August – December.
- Arid: July – August.
Germination: Sprouts in 10 – 14 days
Depth: 10 – 15 cm deep
Position: Full sun
Sow Where: Directly into garden beds after cutting and curing seed potatoes
Soil Type: Loose, fertile, well-drained soil with pH 5.0 – 6.5
Rows: 60 – 75 cm apart
Spacing: 30 cm between plants
Details: Cut seed potatoes into pieces with 1–2 eyes and allow to cure for 1–2 days before planting. Hill soil around plants as they grow to protect developing tubers and boost yields. Maintain even moisture during flowering and tuber development. Avoid overhead watering in later stages.
Harvest: 90 – 120 days. Harvest when foliage has died back. Cure tubers in a dry, shaded place for 5 – 10 days before storing in a cool, dark environment.
