all spuds cook differently. Some cook to a mush, some go from hard to disintegration in a second. Some stay whole however long you boil them.
As Michael asked, are they a different variety?
1 is Scented Mayweed, Matricaria chamomilla, or Scentless Mayweed, Tripleurospermum inodorum. the two look much the same.
yes, I forgot to say, open the doors
Take the bags off and turn the heat off.
things do so much better when they seed themselves
good idea pf
The soil will need your help to improve tisch.
a bit of muck
It's an aberration caused by some sort of damage to the growing tip.
We had a thread called Fascinating Fasciation, have a search for it
2 is a hypericum. Is it shrubby or like a hardy perennial?
1 is probably one of the Mayweeds. Is there any scent to the leaves?
should be able to ID three but nothing
No idea re 4
each to their own
I have rootballs of shrubs in a different treatment category from bulbs and corms
Yes, fasciation. No worries, cut it off, it's not a disease