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Potatoes 'Lerche'

Potatoes 'Lerche'

Product number: 407640.1
Origin: Europe
Latin: Solanum tuberosum

(1950) Breeder Paul Freiherr von Moreau. Cross between Inis II x Edelgard. This now historic German variety (Lerche = lark) yields a large harvest of well-storing, slightly oval-round, cream-yellow tubers. The flesh is creamy white and has a fine, floury texture. A versatile potato that (especially for such an old variety) is quite resistant to Phytophthora.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September. Harvesting a few weeks earlier is possible by planting earlier. The planting time is from mid-April, when the soil has sufficient warmth. Pre-sprouting in the light or in a large pot can be done earlier. Do not plant them in too wet a spot, but make sure they get plenty of sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventative measures are: wide planting, fertilizing with patentkali, do not spray water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm, we advise maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Lerche
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: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Lark
English: Aardappel

“Potatoes just aren't what they used to be…” Do you recognize that lament? 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 unusual shapes. Wouldn't it be wonderful 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 journey of discovery. Here's a culinary tip: because of 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 expand this harvest presentation with unusual gherkins, multicolored 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 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. Fun tip: just plant at least 5 varieties; they are packaged in small portions (1 kg). Put a clear sign next to each separate variety. Cook and taste them separately, and 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!