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Potatoes 'Miss Blush'

Potatoes 'Miss Blush'

Product number: 408430.1
Origin: South America
Latin: Solanum tuberosum

(± 2005) An innovative variety from the Belgian branch of Potato Masters. They are committed to a high-quality potato assortment, with an exclusive taste and, if possible, a unique appearance. This mid-early, almost round potato is very tasty and firm when cooked. Therefore, in addition to a delicious boiled result, it also enriches salads (after cooling). Of course, cook with the skin on, showing off the beautiful skin color for as long as possible: yellow with pinkish-red spots. A striking description I found was: "growers' darling among potatoes".

WAXY VARIETY FOR CONNOISSEURS.
We have grouped the waxy varieties because their taste differs considerably 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 waxy varieties can be harvested mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in the light or in a large pot can be done earlier. Do not place 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
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: 28/35
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 don’t taste like they used to…” 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 potatoes of yesteryear! Old varieties from before 1950 with special flavours, unique colours, 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 special colour or shape, don't peel them, but clean them thoroughly and cook them whole; often the colour 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 unusual mini-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 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), and put a clear sign by each different type. Cook and evaluate them separately, make it a "Van Gogh Potato Eaters Feast"… If you know a "forgotten" variety, let us know. All that remains is for me to wish you a very good harvest and (for later): enjoy your meal!