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Potatoes 'Aga'

Potatoes 'Aga'

Product number: 406925.1
Origin: South America
Latin: Solanum tuberosum

(1960) Parents: Panther x coderas
A remarkably fertile potato, which can now be called historic. The round to oval-round tubers have a light beige skin, cream-yellow flesh and fairly firm (slightly floury) flesh with a fine taste. The plants grow quite large, give them space. In our trials, this is the potato with the highest yield!
WE SUPPLY SPECIAL VARIETIES LIKE THESE IN A MIXED SEED SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, YOU PLANT THESE WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September. Early planting can move up the harvest by a few 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 good sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: planting spaciously, fertilizing with patentkali, not spraying water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel 'Aga'
English: Potato 'Aga'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white
Average growth height: 60 to 90 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 'Aga'
Also known as: N/A
English: Potato 'Aga'

“These potatoes are nothing like they used to be...” Does that lament 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 unique flavours, special colours, and unfamiliar 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 voyage of discovery. Here’s a culinary tip: due to their unique colour or shape, don't peel them but clean them thoroughly and cook them whole; often the colour remains after cooking, and the eye wants something too, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unusual cucumbers, multi-coloured Swiss chard, pumpkins, red kale, blue corn: "rummage" through 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 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), and place a clear sign next to each type. Cook and taste them separately, make it a "Van Gogh Potato Eaters Feast"... If you know a "forgotten" variety, let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!