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(2008) The appearance of this red and yellow potato already sparks curiosity. The taste is outstanding: fine in texture, a distinctly firm potato, more or less sweet with a hint of almond flavour. The flesh is yellow, sometimes with a red vein running through it. Actually, the name 'Mayan' is not quite right: 'Inca Twilight' would have been better, as the tubers originally do not grow in the Mayan region... The tubers are suitable for boiling, baking, (thin) chips, and frying. It's not a storage potato, so start enjoying it right away!
Most of our potatoes are descended from Peruvian and South Chilean species (Solanum tuberosum). In the higher parts of the Andes, in Bolivia, Solanum phureja grows in a variety of cultivated varieties, which have been cultivated there for centuries. The Scottish Crop Research Institute has succeeded in developing varieties suitable for our climate. Due to their unique taste and colour, they are much loved by curious and innovative chefs! Cook them gently over low heat for about 8 minutes, then drain and let them steam in a covered pan.
The appearance of the plants: they grow quite wide, so give them space, they bloom gracefully purple and bear typically narrow, wrinkled leaves.
MAIN CROP VARIETY FOR GOURMETS.
A main crop variety means it can be harvested from September. Harvesting a few weeks earlier is possible by planting sooner. Planting time is from mid-April, when the soil has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not place them in too wet a spot, but make sure they get plenty of sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventative measures include: planting widely, fertilizing with patentkali, not spraying water on the plant, and possibly organic spraying with sulphur or silinal. The average planting distance is 70x40 cm, we recommend 80x40 cm to prevent diseases.
Names:
Latin: Solanum phureja
Dutch: Aardappel 'Mayan Twilight'
English: Potato 'Mayan Twilight'
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