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The Van Iwaarden is quite firm, stays whole when cooked, but becomes a little crumbly on the outside. Suitable for boiling, baking, casseroles, fries and salads. The round tubers have red skin. Some deviants are of course possible, that's what happens with sowing... In general, this variety is harvestable mid-season.
Sowing potatoes is a fun adventure, which is normal for breeders of new varieties! The initial cultivation is just like with tomatoes: sowing, pricking out and planting out in April-May (no night frost!)
Names:
Latin: Solanum tuberosum
Dutch: Aardappel
English: Potato from seed
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