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Potatoes 'Röseler' / 'Roeseler'

Potatoes 'Röseler' / 'Roeseler'

Product number: 406498.1
Origin: Europe
Latin: Solanum tuberosum

We regularly pick interesting varieties from the Swiss diversity project ProSpecieRara, including this old variety from Schwanden. They produce rather small, angular tubers with many moderately deep-set eyes. Expect a remarkably large harvest of tubers with a dark brown to slightly reddish skin. The light yellow flesh is fairly firm to slightly floury, but fine enough to melt on the tongue. Once you've grown this variety, you'll surely stick with it...

MEDIUM EARLY VARIETY FOR GOURMETS.
A medium-early variety means it can be harvested from August. Harvesting a few weeks earlier is possible by planting sooner. Planting time is from mid-April, when the soil has warmed up sufficiently. Pre-sprouting in the light or in a large pot can be done earlier. Do not place them in too wet a spot, but certainly in full sun. The medium-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: plant widely, fertilize with potassium sulfate, do not spray water over the plant, and possibly spray organically with sulfur or silinal. The average planting distance is 70x40 cm; we recommend maintaining 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: Light purple with white
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: Europe
Ease of cultivation: Moderate

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

“These potatoes don’t taste like they used to...” Do you recognise 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’re back, those spuds of yesteryear! Old varieties from before 1950 with unique flavours, special colours, and unfamiliar 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: due to their special colour or shape, don’t peel them but clean them thoroughly and cook them whole; often the colour is retained after cooking, and presentation matters, doesn’t it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could expand this harvest presentation with unique 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 you have 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 put a clear sign with each separate type. Cook and taste 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!