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Potatoes 'Hamlet'

Potatoes 'Hamlet'

Product number: 405190.1
Origin: South America
Latin: Solanum tuberosum

(1996) (Caspar x Torva) This very early variety ushers in the potato season for the Danes! The remarkably good taste, firm cooking quality, and fairly good storability are not often found in this combination with very early varieties, so it comes highly recommended! The surface is smooth, with shallow eyes. Water the plants (at the base) during noticeable drought. Good and extensive disease resistance!

EARLY VARIETY FOR CONNOISSEURS.
An early variety primarily means that it grows quickly and is therefore ready for early harvesting. The planting time is actually the same as later varieties (April). However, to achieve extra early harvests, these varieties are often planted earlier (mid-March with foil protection or even from January under glass). Early varieties are less susceptible to the feared potato blight (Phytophthora infestans). Although the epidemic occurs earlier and earlier: plant widely and fertilize with potash. Do not plant them in a too-wet spot, but in good sun. The average planting distance is 70x40 cm, we advise maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
English: Potato

Planting time:

March
April

Soil type:

All soil types

Location:

Flower colour: Light purple with white accents
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Annual
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Easy

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

“Potatoes aren't what they used to be...” Do you recognise 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 special flavours, unique colours, unknown shapes. Wouldn't it be great if all those historic 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. A quick culinary tip: because of their unique colour or shape, don't peel them but clean them thoroughly and cook them whole; often the colour 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 develop this harvest presentation with unusual cucumbers, multi-coloured 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), and place a clear sign next to each type. Cook and taste them separately, turn it into 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!