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Potatoes 'Terra Rossa' / 'Terra Rosa'

Potatoes 'Terra Rossa' / 'Terra Rosa'

Product number: 406557.1
Origin: South America
Latin: Solanum tuberosum

A beautiful red potato, both the skin and the flesh are pinkish-red. You harvest oval-round, fairly large tubers with a remarkably good taste: sweet aromas and creamy floury. The benefit of purple and red potatoes is their higher content of bioactive antioxidants and protective carotenoids. The delicious Terra Rosa tubers are ideal for boiling, baking, and frying. The harvest is mid-early; an extra early harvest also provides much pleasure, giving you delicious baby potatoes. Stores well.

MID-EARLY VARIETY FOR GOURMETS.
A mid-early variety means it can be harvested from August. Early planting can advance the harvest by several weeks. 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 too wet a spot, but ensure they get plenty of sun. Mid-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacious planting, 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
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white accents
Average growth height: 30 to 60 cm
Bulb / tuber size: Varies
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 just aren't what 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 special flavours, unique colours, unfamiliar shapes. How wonderful it would be if all those historic varieties were available on a special shelf at the greengrocer's... but for now, you'll have to grow them yourself (or have them grown) for this "new" culinary voyage of discovery. Here's a culinary tip: because of their special colour or shape, don't peel them, but clean them thoroughly and cook them whole; often the colour remains after cooking, and presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could expand this harvest presentation with unusual small 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 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). Put a clear sign by each separate variety. 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 for me to wish you a very good harvest and (for later): bon appétit!