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Potatoes 'Lucera'

Potatoes 'Lucera'

Product number: 408410.1
Origin: South America
Latin: Solanum tuberosum

Parents: Laurene x Piccolo Star
It's great to embrace this champion! Its waxy texture reveals a very firm potato, the taste is amazing, I love it! What's striking is the very high yield; it's so high that even an early harvest of small tubers still produces many kilograms. The fully grown tubers can be stored well, allowing you to eat them year-round. Pre-sprouting the tubers before planting is beneficial; plant them further apart and deeper than usual. Its resistance to Phytophthora is moderately good.

WAXY POTATO VARIETY FOR CONNOISSEURS.
We have grouped the waxy varieties because their taste differs significantly from the rest. They remain very firm after cooking, 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: good taste simply takes time to develop…! Plant from mid-April when the soil is sufficiently warm. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but make sure 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
Also known as: Vastkokende aardappel
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers with an occasional purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: South America
Ease of cultivation: Moderate

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

"Potatoes aren't what they used to be..." Do you recognize 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 unique flavours, special colours, and unfamiliar shapes. Wouldn't it be great 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 journey of discovery. Here's a culinary tip: because of their unique colour or shape, don't peel them, but clean them well and cook them whole; often the colour remains after cooking, and 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 unusual cucumbers, multi-coloured 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 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 different 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 for me to wish you a very good harvest and (for later): bon appétit!