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Potatoes 'Hansa'

Potatoes 'Hansa'

Product number: 408240.1
Origin: Europe
Latin: Solanum tuberosum

(1957) Parents: Oberarnbacher Frühe x Flava. This waxy potato is the German ancestor of many successful varieties such as 'Linda' and 'Charlotte'. The taste is very good, slightly sweet with a lot of aroma and a firm mouthfeel. The yield is large and mid-early; during growth, they are well-resistant to heat and drought. They have reasonably good storage properties. Give the plants space, so they dry quickly after rain, as they are susceptible to potato blight. In case of high disease pressure, simply harvest a bit earlier.

WAXY 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 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 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 advise to maintain 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Vastkokende aardappel (Waxy potato)
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers, sometimes with a purple hue
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: Europe
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Waxy potato
English: Aardappel

“These potatoes don’t taste like they used to…” Does that lament sound familiar? 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, 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: because of their unique 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 develop this harvest presentation with special miniature cucumbers, colorful Swiss chard, pumpkins, red kale, blue corn: “browse” our seed guides for all those special (old but now trendy) vegetables. Potatoes that have been 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 diseases: 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 clear labels by the different types. 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!