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Potatoes 'Goldmarie'

Potatoes 'Goldmarie'

Product number: 408195.1
Origin: South America
Latin: Solanum tuberosum

The oval tubers have a beige-yellow skin and golden-yellow flesh. They make a delicious, firm potato with a pleasant, rather mild flavour. Important for organic cultivation is its high resistance to Phytophthora.
SPECIAL VARIETIES LIKE THESE ARE SUPPLIED IN MIXED SIZES; THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU CAN PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

FIRM COOKING VARIETY FOR CONNOISSEURS.
We have grouped the firm cooking varieties together because their taste differs considerably from the rest. They remain very firm after cooking, so they definitely do not fall apart, and have a waxy, firm texture. After cooling, the tubers are still a delicacy and are used, for example, for salads. Most firm cooking varieties are mid-early to late harvestable: taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in the light or in a large pot can be done earlier. Do not place them in too wet a spot, but in full sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Solanum tuberosum
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white accents
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Potato
English: Potato

“These potatoes are not what they used to be…” Do you recognize that sigh? Perhaps you lived (and tasted!) more intensely in the past, but when it comes to those old forgotten varieties, we have good news for you: they are back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, unknown shapes. How wonderful it would be if all these historical varieties were available on a special shelf at the greengrocer… but for now, you’ll have to grow them yourself (or have them grown) for this “new” culinary journey of discovery. Just a culinary tip: because of their special color or shape, do not peel them but clean them thoroughly and cook them whole; often the color is retained after cooking, and the eye wants something too, doesn't it...? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unique gherkins, multicolored Swiss chard, pumpkins, red kale, blue corn: browse our seed guides for all those special (old but now trendy) vegetables. Potatoes that have been displayed for a while will slowly turn green and are then no longer edible. For the grower, it's important to know that these old varieties are more susceptible to disease: plant them with ample space and keep a close eye on them. A fun tip: just plant at least 5 varieties; they are packaged in small portions (1 kg), and place a clear sign next to each type. Cook and evaluate them separately, make it a "Van Gogh Potato Eaters Feast"… Do you know a "forgotten" variety: let us know. All that remains is to wish you a very good harvest and (for later): enjoy your meal!