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Potatoes 'Sarpo Axona Peau'

Potatoes 'Sarpo Axona Peau'

Product number: 407917.1
Origin: Europe
Latin: Solanum tuberosum

Parents: Sarpo Axona x a red-fleshed variety
Sarpo Axona is frequently cross-bred because it is resistant to Phytophthora. One of the beautiful end products can be seen here: the long-oval tubers have a red crackled skin with a pinkish-red growth point. The flesh of the tuber is pink-white marbled. Like one of its parents, the variety is also very resistant and yields a high harvest! The texture is finely floury (almost waxy) and tastes exceptionally good with a sweet hint.
SPECIAL VARIETIES LIKE THESE ARE DELIVERED IN MIXED SEED SIZES; THERE MAY BE (VERY) LARGE TUBERS AMONG THEM. PLANT THESE 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. Early harvesting by a few weeks is possible by planting earlier. The 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 in full sun. Main crop varieties can be affected by the dreaded potato blight (Phytophthora infestans). Some preventive measures are: spacious 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 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: Light purple with white
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: Europe
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: N/A
English: Aardappel

“Potatoes just aren't what they used to be…” Do you know 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’re back, those spuds of yesteryear! Old varieties from before 1950 with unique flavors, special colors, unfamiliar shapes. How wonderful it would be if all those 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 journey of discovery. Just a culinary tip: because of their special color or shape, don't peel them, but clean them well and cook them whole; often the color 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 enhance this harvest presentation with special cucumbers, multicolored chard, pumpkins, red kale, blue corn: "sniff" through 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 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. Fun tip: just plant at least 5 varieties; they are packaged in small portions (1 kg). Put a clear sign next to each different type. 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!