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Potatoes 'B.F.15'

Potatoes 'B.F.15'

Product number: 408020.1
Origin: Europe
Latin: Solanum tuberosum

(1947) Never give a potato an abbreviated name: how unsociable! But alas, we've been stuck with it since 1947. The abbreviation reveals its origin: Belle de Fontenay, crossed with the German Flava. This peaceful fusion after WWII has proven very successful; BF15 combines the taste and firm texture of a salad potato with an early harvest. This usually prevents Phytophthora from affecting this flavour enhancer.

WAXY VARIETY FOR CONNOISSEURS.
We have grouped the waxy varieties because their taste differs considerably from the rest. They remain very firm after cooking, meaning they absolutely do not disintegrate 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: 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 ensure they get plenty of sun. The average planting distance is 70x40 cm; we advise maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also: Belle de Fontenay
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

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

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Belle de Fontenay
English: Potato

“Potatoes aren't what they used to be…” Do you recognize that lament? 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 spuds of yesteryear! Old varieties from before 1950 with unique flavours, special colours, and unusual 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. A quick culinary tip: because of their special colour or shape, don’t peel them, but clean them well 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 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 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”… If 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!