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Potatoes 'Nemo'

Potatoes 'Nemo'

Product number: 406367.1
Origin: Andes, South America
Latin: Solanum phureja x tuberosum

Parents: Inca Bella x Franceline.
"We were looking for a faster cooking potato variety to make crispy, golden roasted potatoes that taste wonderfully buttery, and this is what we found," said Lincolnshire-based potato growing company Branston.
The company says in a press release that their new potato, ‘Nemo’ is named after the cartoon fish of the same name in 'Finding Nemo' because of its unusual markings. Nemo is a phureja hybrid, meaning it combines the vigorous, fast-growing nature of original Peruvian potatoes with the climate adaptation of modern European varieties from Solanum tuberosum.
Nemo has the golden-yellow flesh typical of an Andean phureja, with a more uniform cell structure that allows it to cook much faster. Its distinctive pink skin has creamy-yellow spots around its large eyes, giving it a two-tone appearance.
David Nelson, Agronomy Director at Branston, said: "It has been a real labor of love working on this project for the past six years (2015-2021) as we were looking for a variety that would not only taste fantastic but also save on cooking time.
Nemo is a natural hybrid developed by carefully crossing an exceptionally delicious-tasting, fast-cooking Peruvian variety called Inca Bella and a popular red-skinned salad called Franceline, which grows well in the UK climate.
Nemo is highly resistant to potato blight (Phytophthora) and yields high!

MID-EARLY VARIETY FOR GOURMETS.
A mid-early variety means it can be harvested from August. Harvesting can be brought forward by several weeks by planting earlier. Planting time is from mid-April, when the soil has sufficient warmth. Pre-germination in light or in a large pot can be done earlier. Do not place them in too wet a spot, but in full sun. Mid-early varieties can suffer from the feared potato blight (Phytophthora infestans). Some preventative measures include: spacious planting, fertilizing with patentkali, not spraying water over the plant, and possibly biological spraying with sulfur or silinal. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum phureja x tuberosum
Dutch: Potato 'Nemo'
English: Potato 'Nemo'

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: 28/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Andes, South America
Ease of cultivation: Moderate

Latin: Solanum phureja x tuberosum
Dutch: Potato 'Nemo'
Also known as: N/A
English: Potato 'Nemo'

“These potatoes are nothing like they used to be…” Does that sigh sound familiar? 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 special flavors, unique colors, unusual shapes. How wonderful it would be 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 thoroughly and cook 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 unique gherkins, 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 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): bon appétit!