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Potatoes 'Victoria'

Potatoes 'Victoria'

Product number: 406583.1
Origin: South America
Latin: Solanum tuberosum

(1967) Parents: Bea x Coderas. Breeder: J. Oldenburger.
The long-oval tubers are quite smooth, and the deep yellow flesh is striking. The yield of the fairly large tubers is quite good, and they store reasonably well afterwards.
Due to its somewhat floury texture, this is a versatile variety with an excellent flavour, which also makes very good fries. The potato blight (Phytophthora) does not affect the tubers much.

MID-EARLY VARIETY FOR GOURMETS.
A mid-early variety means it can be harvested from August. Early planting allows for an earlier 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 in good sunlight. Mid-early varieties can be affected by the dreaded potato blight (Phytophthora infestans). Some preventive measures are: planting widely, fertilising with patentkali, not spraying water over the plant, and possibly organic spraying with sulphur 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: 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 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 potatoes of yesteryear! Old varieties from before 1950 with unique flavors, special colors, 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'll have to grow them yourself (or have them grown) for this "new" culinary journey of discovery. Just a culinary tip: due to 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 you've 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 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!