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Potatoes 'Jelly'

Potatoes 'Jelly'

Product number: 407440.1
Origin: South America
Latin: Solanum tuberosum

Cultivation product from Europlant in Heerenveen. This is an important potato on the rise! Beautiful, smooth, large tubers with a very good taste. The yield of this slightly floury variety is very large! As a boiled or mashed potato, Jelly is truly fantastic, and you can make delicious fries from it. Especially its good resistance to potato blight (Phytophthora) makes this variety very interesting.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September. Early harvesting by a few weeks is possible by planting earlier. 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 certainly in full sun. Main crop 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 maintaining 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 with an occasional 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: Potato

“These potatoes are not 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 are back, those potatoes of yesteryear! Old varieties from before 1950 with special flavours, unique colours, 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 will have to grow them yourself (or have them grown) for this “new” culinary journey of discovery. Just a culinary tip: due to their special 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 neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unique cucumbers, multicoloured chard, pumpkins, red kale, blue corn: "browse" our seed guides for all those special (old but now trendy) vegetables. Potatoes that have been 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 different kind. 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!