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Potatoes 'Annabelle'

Potatoes 'Annabelle'

Product number: 407981.1
Origin: Europe
Latin: Solanum tuberosum

(±2000) Parents: Nicola x Monalisa. Breeder HZPC (NL)
What a delicacy, both hot and cold, eaten straight from the hand or in salads! The harvest for a firm variety is very early, and you can even harvest them extra early as young potatoes: delicious! Due to this early harvest, you won't suffer much from potato blight, which can cause problems if you wait too long to dig them up.
Photo from europotato.org

WAXY POTATO VARIETY FOR CONNOISSEURS.
We have grouped the waxy varieties together because they differ considerably in taste from the rest. They remain very firm after cooking, absolutely do not fall apart, and have a waxy, firm texture. After cooling, the tubers are still a delicacy and are used, for example, for salads. Most waxy varieties can be harvested mid-early to late: taste simply takes time to develop…! Plant 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 in full sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also: Vastkokende aardappel
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers, sometimes with a light purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/32
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: Europe
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Waxy potato
English: Aardappel

“These potatoes just aren’t as good as they used to be…” Do you recognize 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 these historic 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. Here's a culinary tip: because of their special color or shape, don’t peel them, but clean them thoroughly and cook them whole; often the color is retained after cooking – presentation matters, doesn't it? In the English tradition, harvested potatoes are carefully cleaned and displayed in baskets. You could expand this harvest presentation with unusual small cucumbers, multi-colored 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 packed in small portions (1 kg), and 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): enjoy your meal!