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Potatoes 'Gourmandine'

Potatoes 'Gourmandine'

Product number: 408200.1
Origin: South America
Latin: Solanum tuberosum

(Charlotte x Estima) It took Agrico 11 years of intensive breeding work to find the combination of good cultivation results and ideal taste. The result is impressive: this firm potato rightly won the French 'Taste of the Year' in 2009 and 2012! The smooth skin makes for easy preparation, the light yellow tubers (darker in color on sandy soil) are delicious after boiling and baking. The potatoes are long-oval in shape and can be stored for a very long time. Due to this characteristic (long dormancy), forcing in the greenhouse is not successful. The tubers and plants are moderately susceptible to Phytophthora, so cultivation is fairly safe.

FIRM-COOKING VARIETY FOR CONNOISSEURS.
We have grouped the firm-cooking varieties together because they differ significantly in taste from the rest. They remain very firm after cooking, do not fall apart at all, 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 can be harvested from 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 plant them in too wet a spot, but well in the sun. The average planting distance is 70x40 cm; we recommend a distance of 80x40 cm to prevent diseases.

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

Planting time:

April
May

Soil type:

Sandy
Loamy

Location:

Flower colour: White flowers with an occasional purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 35/45
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
Also known as: N/A
English: Aardappel

“These potatoes 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 special flavors, unique colors, unknown shapes. Wouldn't it be great if all these 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 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, and the eye wants something too, 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, multicolored 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. 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 evaluate 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): bon appétit!