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Potatoes 'Darling'

Potatoes 'Darling'

Product number: 408120.1
Origin: South America
Latin: Solanum tuberosum

A firm-cooking, modern potato from the Danish company Danespo. The beige-coloured tubers are ready for harvest in mid-early season and grow well in clay and sandy soil. They have very good storability and the plants are very resistant to Phytophthora (potato blight). Expect a large harvest, their versatility is broad because they are just floury enough to bake well.

FIRM-COOKING VARIETY FOR CONNOISSEURS.
We have grouped the firm-cooking varieties together because their flavour 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 firm-cooking varieties are ready for harvest from mid-early to late season: flavour simply takes time to develop…! Plant from mid-April, when the soil has warmed up sufficiently. Pre-sprouting in light or in a large pot can be done earlier. Do not place them in too wet a spot, but ensure they get plenty of sun. The average planting distance is 70x40 cm, we advise 80x40 cm to prevent diseases.

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

Planting time:

April
May

Soil type:

Clayey
Sandy

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: Not frost hardy
Origin: South America
Ease of cultivation: Easy

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

“These potatoes just aren’t what they used to be…” Do you recognize 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 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. Just 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 neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unique gherkins, multicolored Swiss 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 packed in small portions (1 kg), and place a clear sign next to each separate kind. 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!