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Potatoes 'Linzer Delikatess'

Potatoes 'Linzer Delikatess'

Product number: 408390.1
Origin: Europe
Latin: Solanum tuberosum

(1975) Austria. (Sieglinde x coderas). Currently Saatbau Linz's most successful variety. All lovers of waxy potatoes praise this variety. And for good reason: smooth, thin skin, firm to slightly waxy texture, and a long oval shape. Because they can be harvested relatively early, the chance of blight is low. Fairly high yield. Tip for surplus small tubers: clean thoroughly, boil briefly, and freeze!

WAXY VARIETY FOR CONNOISSEURS.
We have grouped the waxy 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 waxy varieties can be harvested mid-early to late: good taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in a too wet 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
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers with sometimes a light pink hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 32/40
Attractive to insects: N/A
Annual or perennial: Annual
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: N/A
English: Aardappel

“These potatoes don’t taste like they used to…” Does that sound familiar? Perhaps you used to live (and taste!) more intensely, but when it comes to those old forgotten varieties, we have good news for you: they’re back, those potatoes of yesteryear! Old varieties from before 1950 with unique flavours, special colours, and unusual 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 discovery tour. Here’s a culinary tip: because of their special colour or shape, don’t peel them but clean them thoroughly and cook them whole; often the colour remains after cooking, and presentation matters, doesn’t it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unusual cucumbers, multi-coloured 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 will then no longer be 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 packed in small portions (1 kg), and put a clear sign next to each type. Cook and taste them separately, make it a “Van Gogh Potato Eaters Feast”… If you know a “forgotten” variety, let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!