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Potatoes 'Bleuet'

Potatoes 'Bleuet'

Product number: 408845.1
Origin: South America
Latin: Solanum tuberosum

(2019) A healthy potato with a smooth dark purple skin and deep purple flesh. Now, not only a beautiful blue color after cooking and mashing, but also blue fries and chips! And what about a blue potato soup... Its firm cooking quality ensures a fairly firm texture, and the oval-round tubers can be harvested mid-early. Cook them gently on low heat for about 10 minutes, then drain and let them continue to cook in a covered pan. Experience shows: good resistance to Phytophthora (potato blight) and no Alternaria.
(Good substitute for ‘Blaue St. Galler’)

BLACK OR PURPLE-SKINNED VARIETY FOR GOURMETS.
Black potatoes are an unknown group in our assortment. The skin is deep purple to almost black, and the tuber flesh is purple, marbled, or white. To maintain the surprising effect of the color, we recommend not peeling the tubers but washing them before cooking. Plant from mid-April, when the soil has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but ensure they get plenty of sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel 'Bleuet'
Also: Blaue St. Galler
English: Potato 'Bleuet'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple to white
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: South America
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato 'Bleuet'
Also known as: Blue St. Galler
English: Potato 'Bleuet'

“Potatoes aren't what they used to be…” Do you recognize 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 flavors, special colors, unfamiliar shapes. Wouldn’t it be great if all these historical 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. Here’s a culinary tip: because of their unique color or shape, don't peel them, but clean them thoroughly and cook them whole; often the color 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 gherkins, multicolored 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). Put a clear sign next to each type. Cook and taste them separately, make it a “Van Gogh Potato Eaters Feast” out of it… Do you know a “forgotten” variety? Let us know. All that remains is for me to wish you a very good harvest and (for later): bon appétit!