Home
'Désirée' potatoes

'Désirée' potatoes

Product number: 406150.1
Origin: Europe
Latin: Solanum tuberosum

ORGANICALLY GROWN POTATOES. (1962) Parents: Urgenta x Depesche. A Dutch potato we can be proud of! The bright red skin combined with the waxy, firm texture of the flesh is unique for a Dutch variety! A true "waxy" potato, with a fairly smooth surface. Although Désirée thrives excellently in clay soil, sandy soil or other dry soil types are also no problem. Many chefs swear by this variety because of its versatile applications. It surprises me that they are not much better known in our country. Mid-season harvestable.

MID-EARLY ORGANIC VARIETY FOR GOURMETS.
A mid-early variety means it can be harvested from August. Early planting can advance this by a few weeks. Planting time is from mid-April, when the soil has warmed sufficiently. Pre-sprouting in the 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. Mid-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with patentkali, do not spray water on the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Pieper
English: Potato

Planting time:

April
May

Soil type:

Clayey
Sandy

Location:

Flower colour: Light purple with white accents
Average growth height: 60 to 90 cm
Bulb / tuber size: 35/45
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Potato
English: Potato

“These potatoes don’t taste like they used to…” Does that lament sound familiar? 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 flavors, unique colors, unknown shapes. Wouldn't it be wonderful if all these historical 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. Just a culinary tip: because of their special color or shape, don't peel them, but clean them well and boil 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, multicolored chard, pumpkins, red kale, blue corn: browse our seed guides for all those special (old but now trendy) vegetables. Potatoes that have been displayed for a while will slowly turn green and are then no longer edible. For the grower, it's important to know that these older varieties are more susceptible to disease: plant them with ample space and keep a close eye on them. Fun tip: simply 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, 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!