nba throwback jerseys cheap A look back at the history of the Jersey Royal potato
He said: “The very early ones are grown on a slope to get the earliness and they are hand planted and hand picked. It is very hard work but it is just to get the earliness.
“It’s a labour of love and pride as well; you’ve got to be dedicated to do it,” said Didier.
From that first crop in 1880 to a mass export industry now all in less than 130 years but Francois le Maistre went on to explain that Royals can spread pretty quickly.
“From one seed potato, if you leave it to mature until the tubas are really mature in July you can get 20 or 30 tubers from the one seed.
He explained this was probably because farmers stopped using the horse and cart.
“We lost the use of the horse and cart as that is how it would have been brought up from the beach over hundreds of years,” said Francois.
But the use of started to have something of resurgence after the Agriculture and Fisheries Committee took action.
“Promoted the use of seaweed by employing a contractor who would go down on to the beach with his tractors and fork and he’d load up the seaweed on to farmers trailers. They would take it back to their fields,” said Francois.
although it is still used on a number of farms around the island, isn’t used on a wide scale anymore.
And even though it is freely available on the beaches, Didier Hellio explained that it does make a difference to the taste but isn’t as cheap to use as people might think and has been hard to get hold of.
“I do some of them when it is possible, it does make a little bit of a difference but and seaweed is very difficult to get hold of at the moment.
“It is expensive to use, it is cheap to get off the fields but it is an expensive job at the moment and there is less available at the moment,” said Didier.
In the flavour
So what is it that makes Jersey Royals so special? For Jersey Potteries chef,
Tony Dorris it’s the flavour