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Potatoes 'Blue Star'

Potatoes 'Blue Star'

Product number: 408853.1
Origin: South America
Latin: Solanum tuberosum

Parents: Vitelotte Noire x coderas
As purple potatoes become more and more popular, new, improved varieties are also emerging. Blue Star stands out due to a regular, large harvest of oval-round tubers with a dark skin and purple, slightly marbled flesh. The texture is slightly floury and the wild taste of Vitelotte Noire (towards nutmeg) has fortunately been preserved.
WE SUPPLY SPECIAL VARIETIES LIKE THESE IN A MIXED SEED SIZE; THERE MAY BE (VERY) LARGE TUBERS AMONG THEM, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

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

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Blauwe ster
English: Potato

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
Also known as: Blue star
English: Potato

“These potatoes are not as good as they used to be…” Does that lament sound familiar? 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 are back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, and unusual shapes. How wonderful it would be if all these historic varieties were available on a special shelf at the greengrocer... but for now, you will 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, do not peel them, but clean them thoroughly and cook them whole; often the color is retained after cooking, and the eye wants its share too, doesn’t it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unusual cucumbers, multicolored 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 is 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 next to each type. Cook and taste them separately, and 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!