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Potatoes 'Anoé'

Potatoes 'Anoé'

Product number: 407982.1
Origin: Europe
Latin: Solanum tuberosum

ORGANICALLY GROWN POTATOES. (2003) Cross between 'Rozen' and 'Monalisa'. This typical French variety produces very tasty, long-oval tubers with a firm texture. The culinary world is very keen on this variety! Cooked, this delicacy is very popular both warm and cold: Because the variety is harvested early, it has a short dormancy period, so don't store them for too long. The yield is quite high!

WAXY ORGANIC VARIETY FOR GOURMETS.
We have grouped the waxy varieties together because their taste differs considerably from the rest. They remain very firm after cooking, so they definitely don't disintegrate, 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 light or in a large pot can be done earlier. Do not place them in too wet a spot, but in full sun. The average planting distance is 70x40 cm, we advise 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: White flowers with purple stamens
Average growth height: 60 to 90 cm
Bulb / tuber size: 30/40
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: Potato

“Potatoes just aren't what they used to be…” Do you know 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 special flavours, unique colours, unknown 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'll have to grow them yourself (or have them grown) for this "new" culinary journey of discovery. A quick culinary tip: because of their special colour or shape, don't peel them, but clean them well 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 expand this harvest presentation with unusual cucumbers, multi-coloured chard, pumpkins, red kale, blue corn: "rummage" 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 is 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, 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!