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Potatoes 'Melody'

Potatoes 'Melody'

Product number: 406361.1
Origin: South America
Latin: Solanum tuberosum

This variety is very flavorful and slightly mealy. Notably, it offers a high yield, and with this potato, you can do a lot: boil, bake, mash, or roast.
You can harvest this variety a bit earlier for delicious new potatoes, or harvest it later for long storage! Late blight (Phytophthora) can affect the leaves, but not easily the tuber.

MEDIUM-EARLY VARIETY FOR GOURMETS.
A medium-early variety means it can be harvested from August. You can harvest a few weeks earlier by planting earlier. Planting time is from mid-April, when the soil is warm enough. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in a spot that is too wet, but ensure they get plenty of sun. Medium-early varieties can be affected by the dreaded late blight (Phytophthora infestans). Some preventive measures include: planting with ample space, fertilizing with potash, not spraying water over the plant, and possibly organic spraying 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
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white heart
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/35
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

“These potatoes aren't what they used to be…” Do you recognize that lament? Perhaps you lived (and tasted!) more intensely in the past, but when it comes to those old forgotten varieties, we have good news for you: they are back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, and 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 will have to grow them yourself (or have them grown) for this “new” culinary expedition. Here’s a culinary tip: because of their unique color or shape, don’t peel them but clean them thoroughly and cook them whole; often the color 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 enhance this harvest presentation with unique gherkins, multi-colored 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 packed 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): enjoy your meal!