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Potatoes 'Jazzy'

Potatoes 'Jazzy'

Product number: 406280.1
Origin: South America
Latin: Solanum tuberosum

(2012) Parents: Franceline x Cupido (breeder: C. Meijer) How small yet how great it can be! The yield of this oval, rather firm, (not too large) waxy potato is amazingly high, both in the garden and in potato bags or pots. Due to its wide application and great taste, this mid-early potato received a high English garden award (RHS Award of Garden Merit). 35 tubers from 1 plant is normal, 80 tubers have already been reported!

MID-EARLY VARIETY FOR GOURMETS.
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 sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not place them in a too wet spot, but well in the sun. Mid-early varieties can suffer from the feared potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with patentkali, do not spray water over the plant and possibly spray biologically with sulfur or silinal. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

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

Planting time:

April

Soil type:

All soil types

Location:

Flower colour: Light purple with white heart
Average growth height: 60 to 90 cm
Bulb / tuber size: 30/40
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 know that lament? Perhaps you lived (and tasted!) more intensely in the past, but when it comes to those forgotten old 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. How wonderful it would be if all those 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 thoroughly and cook them whole; often the color is retained after cooking – presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further expand this harvest presentation with unusual 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 the different types. 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): enjoy your meal!