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Potatoes 'Cherie'

Potatoes 'Cherie'

Product number: 408110.1
Origin: South America
Latin: Solanum tuberosum

(1997) Roseval x Coderas. The rather elongated oval tubers have a bright red, ultra-smooth skin and beautiful firm flesh. The yield consists of a large number of medium-sized tubers. This early to mid-early potato is very popular in French and Hungarian cuisine. From a customer in 2016: this variety proved remarkably resistant to waterlogging and was barely affected by Phytophthora.

WAXY POTATO VARIETY FOR CONNOISSEURS.
We have grouped the waxy varieties together because their taste differs considerably 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 are harvestable from mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in the light or in a large pot can be done earlier. Do not plant them in too wet a spot, but do put them in full sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

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

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: 30/40
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Moderate

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

“These potatoes don’t taste like they used to…” Do you recognise that sigh? Perhaps you lived (and tasted!) more intensely back then, 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, 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 expedition. Just a culinary tip: due to 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 feast too, doesn’t it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further develop this harvest presentation with unique small 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 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 packaged in small portions (1 kg). Put a clear sign by each separate variety. Cook and taste them separately, make it 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!