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Potatoes 'Papa Negra'

Potatoes 'Papa Negra'

Product number: 409025.1
Origin: South America
Latin: Solanum x chaucha

(pre-1600) This is an original South American potato, as it was brought to the interim port of Tenerife just after the discovery of America. There, but especially in Peru, its country of origin, this potato has been embraced by the population and is still cultivated. Other names include Papa Mariva or Papa Tomasa Negra. Its dark, purplish-brown skin encases yellow, firm flesh, which is deliciously creamy, slightly floury, and sweet. A delicacy with allure! Cultivate this potato in a significantly raised plant bed or in a greenhouse, as it dislikes too much dampness or cold. Growing this special potato takes you back to the times of Columbus! The variety probably originated as a spontaneous field cross between Solanum stenotomum and Solanum andigenum.

RARE VARIETY FOR CONNOISSEURS
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 ensure they get plenty of sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum x chaucha
Dutch: Aardappel 'Papa Negra'
Also known as: Papa Mariva, Papa Tomasa Negra
English: Potato 'Papa Negra'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White or lilac flower
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: Advanced

Latin: Solanum x chaucha
Dutch: Potato 'Papa Negra'
Also known as: Pope Mariva, Pope Tomasa Negra
English: Potato 'Papa Negra'

“These potatoes don’t taste as good as they used to…” Does that sigh 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’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 historic 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 journey of discovery. Here’s a culinary tip: because of their special color or shape, don’t peel them. Instead, clean them thoroughly and cook them whole; often, the color remains after cooking, and presentation matters, doesn’t it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further elaborate on this harvest presentation with unusual small 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’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 packaged in small portions (1 kg), and place a clear sign next to each type. Cook and taste them separately, turn it into 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): bon appétit!