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Potatoes 'Spunta'

Potatoes 'Spunta'

Product number: 406552.1
Origin: Europe
Latin: Solanum tuberosum

(1967) (Bea x USDA9656) A Dutch variety, harvestable in mid-early season, fairly waxy with a good taste. The variety has a reasonably long shelf life and produces very large tubers. Due to its good drought and heat resistance, this variety is very popular with our customers in Southern France, Spain, Italy, etc. In fact, it is perhaps the most cultivated variety around the entire Mediterranean Sea! Give this variety sufficient Potassium and Magnesium.

MID-EARLY VARIETY FOR CONNOISSEURS.
A mid-early variety means it can be harvested from August. Early planting can advance this by several weeks. 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 place them in too wet a spot, but ensure they are well in the sun. Mid-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with potash, not spraying water over the plant, and possibly biological spraying with sulfur or silinal. The average planting distance is 70x40 cm; we recommend 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: White flowers, sometimes with a purple hue
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: Potato

"These potatoes don't compare to how they used to be..." Do you recognise that sigh? 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're back, those spuds of yesteryear! Old varieties from before 1950 with unique flavours, special colours, and unknown 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. Here's a 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 presentation matters, doesn't it? In the English tradition, harvested potatoes are carefully cleaned and displayed in baskets. You could further enhance this harvest presentation with unusual cucumbers, multi-coloured 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 will then no longer be 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 next to each separate kind. Cook and judge them separately, make it a "Van Gogh Potato Eaters Feast"... If you know a "forgotten" variety, let us know. All that remains is for me to wish you a very good harvest and (for later): bon appétit!