This was first recorded in 1915 but is said to have been bred by an unknown gardener or farmer from Edzell, Angus in the Victorian era. Its blue skin contrasts with the white floury flesh. It is very dry and tasty and successful boiling needs experience and care. Cooking Edzell Blues or Golden Wonders successfully in the pot on the farm range was often used as the determining test when hiring a new cook in East Scotland. Steamers and microwaves make modern life easy!