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Potatoes 'Mozart'

Potatoes 'Mozart'

Product number: 407728.1
Origin: Europe
Latin: Solanum tuberosum

(2000) Dutch cross between Redstar and Caesar. A beautiful, red-skinned potato, which can be harvested mid-late and has excellent storage properties. The taste is tailored to the Dutch consumer: slightly sweet, slightly floury (almost waxy) and tasty even after cooling. Of course, the yield is very good.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September onwards. 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 the light or in a large pot can be done earlier. Do not place them in too wet a spot, but in full sun. Main crop varieties can be susceptible to the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacious planting, fertilizing with patentkali, not spraying water over the plant and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
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: 35/55
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 back then, 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, unknown shapes. How wonderful it would be if all those 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 expedition. Just a culinary tip: because of their unique 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 further enhance this harvest presentation with unique cucumbers, multi-coloured 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 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”… Do you know a “forgotten” variety? Let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!