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Potatoes 'Lily Rose'

Potatoes 'Lily Rose'

Product number: 407650.1
Origin: South America
Latin: Solanum tuberosum

A beautiful, uniformly red potato perfect for attractive crisps, distinctive fries, lovely salads, and delicious boiled potatoes. They are firm-cooking yet bake well. They store well. Their disease resistance to Phytophthora is better than most other red-fleshed potatoes!

MAIN CROP VARIETY FOR GOURMETS.
A main crop variety means it can be harvested from September. Early planting can advance the harvest by several 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 plant them in too wet a spot, but in full sun. Main crop varieties can be susceptible to the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacious planting, 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 maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also: Pieper
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers sometimes with a purple hue
Average growth height: 30 to 60 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: Potato
English: Aardappel

“These potatoes aren't what they used to be...” Do you recognise 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 potatoes of yesteryear! Old varieties from before 1950 with unique flavours, special colours, unknown shapes. How wonderful it would be if all these 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 expedition. 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 remains after cooking, and presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further develop this harvest presentation with special cucumbers, multi-coloured 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 then 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 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 to wish you a very good harvest and (for later): bon appétit!