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Potatoes 'Marabel'

Potatoes 'Marabel'

Product number: 406362.1
Origin: Europe
Latin: Solanum tuberosum

(1993) An ideal clay soil potato of German origin, one of its parents is Nena. Marabel thrives in moisture-retaining, fertile soil, yielding a large harvest of oval-round, yellow tubers with yellow flesh. The flavor is rich with a sweet undertone and the texture is quite firm. Its smooth skin completes the picture: very popular in Germany and France, as well as in many other European countries.

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. The planting season 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 too wet a spot, but in full sun. Mid-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures include: planting widely, 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 80x40 cm to prevent diseases.

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

Planting time:

April

Soil type:

Clayey

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: N/A
English: Aardappel

“Potatoes aren't what they used to be…” Do you recognize that lament? Perhaps you used to live (and taste!) more intensely, 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 unique flavours, special colours, unknown shapes. Wouldn't it be great 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 expedition. 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 is retained after cooking, and the eye wants its share too, 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, multi-coloured chard, pumpkins, red kale, blue corn: "sniff" through 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. It's important for the grower 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 each 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): bon appétit!