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Potatoes 'Jutlandia'

Potatoes 'Jutlandia'

Product number: 408340.1
Origin: Europe
Latin: Solanum tuberosum

(1998) Parents: Asva x Miranda, Breeder: Landbrugets Kartoffelfond (Denmark)
A true waxy potato, with a fine, waxy tuber structure. The harvest is rather late and quite large. They can be stored for a long time and are very resistant to Phytophthora (potato blight) during growth. Give them fertile soil; on sandy soil, pay extra attention to ensure they receive sufficient fertilizer.

WAXY VARIETY FOR GOURMETS.
We have grouped the waxy varieties 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 mid-early to late harvestable: taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a place, but ensure they get plenty of sun. The average planting distance is 70x40 cm; we recommend 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, 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: N/A
English: Potato

“These potatoes aren't what they used to be...” Do you recognise 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 special flavours, unique colours, unknown shapes. Wouldn't it be great 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 voyage of discovery. Here’s a culinary tip: because of their special colour or shape, don’t peel them, but clean them thoroughly and cook 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 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 gradually 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 put a clear sign next to each type. 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): bon appétit!