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Potatoes 'Red Salomon'

Potatoes 'Red Salomon'

Product number: 407904.1
Origin: South America
Latin: Solanum tuberosum

This oval-round potato gets its name from its salmon-pink skin. The flesh is creamy yellow and cooks up floury, making it an excellent variety for mashed potatoes, a "mash-with-gravy" dish, or frying in oil or butter. The large yield will surprise you, and for a floury variety, the taste is remarkably good: slightly sweet with a delicate aroma. Very good storage properties.
SPECIAL VARIETIES LIKE THIS ARE DELIVERED IN A MIXED PLANTING SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED. THESE CAN BE PLANTED WHOLE OR CUT INTO PIECES WITH SPROUTS.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September onwards. You can harvest a few weeks earlier by planting sooner. Planting time is 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 in a too-wet spot, but ensure plenty of sun. Main crop varieties can be susceptible to the dreaded potato blight (Phytophthora infestans). Some preventive measures include: planting with ample space, fertilizing with potash, not spraying water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm; we recommend 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: 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: N/A
English: Potato

“These potatoes aren't what they used to be...” 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 old potatoes! Old varieties from before 1950 with unique flavours, special colours, and unusual shapes. Wouldn't it be great if all these historic varieties were available on a special shelf at the greengrocer's... but for now, you'll have to grow them yourself (or have them grown) for this “new” culinary journey of discovery. A quick 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 expand this harvest presentation with unusual 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've 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 place a clear sign by each different 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!