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Potatoes 'Sarpo Axona Child Rot'

Potatoes 'Sarpo Axona Child Rot'

Product number: 407916.1
Origin: Europe
Latin: Solanum tuberosum

A fun cross with the resistant Sarpo Axona. This disease resistance to Phytophthora is retained, the skin is pink-red and the flesh is light yellow with light red marbling. You can expect very large tubers, the floury texture is very fine and pleasant in the mouth.

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means that it can be harvested from September. You can harvest it a few weeks earlier 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 put them in a place that is too wet, but well in the sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with patentkali, no spraying water over the plant and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm, we advise to maintain 80x40 cm to prevent diseases.

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

Planting time:

April

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: N/A
English: Potato

"Those potatoes are nothing like 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 spuds of yesteryear! Old varieties from before 1950 with special flavours, unique colours, unfamiliar shapes. Wouldn't it be great if all these historical 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. 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 remains after cooking, and the eye wants its share too, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unusual 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 packaged in small portions (1 kg), and put a clear sign next to each separate variety. 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 to wish you a very good harvest and (for later): bon appétit!