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Potatoes 'Heiderot' / 'Heide Red'

Potatoes 'Heiderot' / 'Heide Red'

Product number: 406260.1
Origin: South America
Latin: Solanum tuberosum

(1977) Parents: Pana x Vacuna
Both the skin and the flesh are firmly red. The long-oval tubers have a fine, crumbly texture, with a buttery, aromatic taste. The harvest is abundant almost every year, though this variety doesn't thrive in long droughts with very high temperatures.

MID-EARLY VARIETY FOR CONNOISSEURS.
A mid-early variety means it can be harvested from August. Harvesting a few weeks earlier is possible by planting earlier. Planting time is from mid-April, when the soil has warmed up sufficiently. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but in full sun. Mid-early varieties can be susceptible to the dreaded potato blight (Phytophthora infestans). Some preventive measures include: planting with ample space, fertilizing with patentkali, not spraying water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

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

Planting time:

April
May

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: Perennial
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Moderate

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

“Potatoes aren't what they used to be…” Do you recognize 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 these 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. Here's a culinary tip: because of their special 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 expand 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 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 put a clear sign with each separate 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!