When the federal government 45 years ago launched its sweet potato breeding program at sites including the U.S. Vegetable Lab on Savannah Highway, Charleston only had a few restaurants of note. Now the city is chockablock with accomplished chefs whose interest in sweet potatoes extends beyond disease resistance and yield.
“I’ve seen a sweet potato with a white rim and purple center that would look amazing pickled,” says Phil Wadl, the lab’s newest research geneticist. Wadl is taking over the sweet potato development program from Mike Jackson, who last year retired after a 35-year USDA career. While Wadl has a lengthy to-do list, one of his priorities is connecting the lab’s work with the area’s culinary scene.
“The whole plant is edible,” Wadl points out. “So maybe there are varieties we can look at just for the greens.”
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