Early Spanish and English explorers brought this edible plant from the Peruvian Andes to Europe in the 16th century. Today it is one of the most popular vegetables in the world. What is it?

This remarkably versatile root vegetable traces its origins back thousands of years to the high altitudes of the Peruvian Andes. Indigenous peoples there cultivated numerous varieties long before European contact, relying on it as a fundamental staple. It was the Spanish conquistadors who first encountered this plant in the mid-16th century, bringing samples back across the Atlantic, with English explorers also playing a role in its early introduction to parts of Europe.

Initially, its reception in Europe was far from enthusiastic. Many Europeans were wary of the unfamiliar plant, sometimes viewing it with suspicion due to its relation to poisonous nightshades, or simply using it as an ornamental garden curiosity or animal feed. It took considerable effort and time, often spurred by periods of famine and the advocacy of individuals like Antoine-Augustin Parmentier, for its incredible nutritional value and ability to thrive in diverse climates to be fully appreciated.

Over the centuries, this humble tuber slowly but surely transformed diets across the continent, becoming a vital food source that supported significant population growth. Its high yield and adaptability made it an indispensable crop. From Europe, it journeyed across the globe, establishing itself as a cornerstone of cuisines everywhere. Today, it stands as one of the world's most popular and important vegetables, a testament to its enduring impact from its Andean beginnings to dinner tables worldwide.