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Potatoes 'Charlotte'

Potatoes 'Charlotte'

Product number: 408100.1
Origin: Europe
Latin: Solanum tuberosum

(1981) Parents: Hansa x Danae. Pear-shaped, relatively new variety from France, praised for its firm texture (salad potato), high yield, and long storability. A modern Roseval. Mid-early harvest.

WAXY POTATO VARIETY FOR CONNOISSEURS.
We have grouped waxy varieties together because they differ considerably in taste from the rest. They remain very firm after cooking, so they definitely 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 a too wet spot, but well in the sun. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Charlotte
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers with purple accents
Average growth height: 60 to 90 cm
Bulb / tuber size: 25/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Charlotte
English: Potato

“Potatoes just aren't what 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 flavours, special colours, and unknown shapes. How wonderful it would be if all these historic 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. Here’s a culinary tip: because of their unique colour or shape, don't peel them, but clean them thoroughly and boil them whole. Often, the colour is retained after cooking, and presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could expand 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 place a clear sign next to each type. Cook and evaluate them separately, make it a “Van Gogh Potato Eaters Feast” of it… 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!