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Potatoes 'Dunastar'

Potatoes 'Dunastar'

Product number: 407198.1
Origin: South America
Latin: Solanum tuberosum

The first thing you notice are the slightly elongated, smooth tubers with bright red skin. When cut open, we see bright yellow flesh.
Enjoy a large yield; this good-tasting potato is slightly mealy and firm, a nice middle ground that offers many possibilities. Its resistance to potato blight (Phytophthora) in foliage and tuber is high.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September onwards. Early harvesting is possible by planting earlier. The 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 plant them in a too wet spot; ensure they get plenty of sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacing plants widely, fertilizing with patentkali, avoiding 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.

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: 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: Aardappel

“These potatoes don't compare to the old days...” Do you recognize that sigh? Perhaps you lived (and tasted!) more intensely in the past, but when it comes to those forgotten old varieties, we have good news for you: they're back, those spuds of yesteryear! Old varieties from before 1950 with unique flavors, special colors, 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: because of their special color or shape, don't peel them, but clean them thoroughly and cook them whole; often the color 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 elaborate this harvest presentation with special cucumbers, multicolored 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 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 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 for me to wish you a very good harvest and (for later): bon appétit!