Home
Potatoes 'Yellow-flowered Strain'

Potatoes 'Yellow-flowered Strain'

Product number: 407390.1
Origin: South America
Latin: Solanum tuberosum

The yield is remarkably high! These well-storing tubers are slightly flattened-round with creamy flesh. The texture is floury and the taste is very pleasant with a sweet hint. The name suggests that this is a yellow-flowering variety, which is quite possible.
SPECIAL VARIETIES LIKE THIS ARE SUPPLIED IN A MIXED SEED SIZE; THERE MAY BE (VERY) LARGE TUBERS AMONG THEM. PLANT THEM WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September onwards. Harvesting a few weeks earlier is possible by planting earlier. Planting time is from mid-April, when the soil has warmed up sufficiently. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but in full sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with patentkali, no overhead watering of the plant, and possibly organic spraying with sulphur or silinal. The average planting distance is 70x40 cm; we recommend maintaining 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: Yellow
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately 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 as good as they used to be…” Does that lament sound familiar? 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 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 expedition. 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 expand 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 are 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 packed in small portions (1 kg), and put 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 for me to wish you a very good harvest and (for later): enjoy your meal!