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Potatoes 'Round Blue Andean'

Potatoes 'Round Blue Andean'

Product number: 408868.1
Origin: South America
Latin: Solanum tuberosum

This beautiful potato has not yet undergone European "breeding" and contains the original taste of potatoes as they have been cultivated in South America for thousands of years. The blocky round tubers have a dark purple with wine-red skin and creamy-white flesh with a purple ring just under the skin. A firm texture combines this with a lot of flavor, in which we recognize "wild" notes. You can expect a large harvest, this variety is hardly susceptible to disease.
WE SUPPLY SPECIAL VARIETIES LIKE THIS IN A MIXED PLANTING SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, THESE YOU PLANT WHOLE OR YOU CUT THEM 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 has sufficient warmth. 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 maintaining 80x40 cm to prevent diseases.

Names:
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: Moderately frost hardy
Origin: South America
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: N/A
English: Aardappel

“These potatoes are not what they used to be...” Do you know 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 are back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, unknown shapes. How wonderful it would be if all these historical 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 discovery tour. Here's a culinary tip: due to their special color or shape, don't peel them, but clean them well 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 further enhance this harvest presentation with unusual cucumbers, multi-colored 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, 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): enjoy your meal!