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Potatoes 'Montreal'

Potatoes 'Montreal'

Product number: 408437.1
Origin: South America
Latin: Solanum tuberosum

(2010) Parents: Amalia x Amora.
The result of clever breeding is this very early harvestable, wonderfully firm potato with an enormous yield! It has high resistance to Phytophthora in the tubers! Despite the early harvest, the smooth, round to oval-round, fairly large tubers can be stored for a long time. Light yellow skin with light yellow flesh.

WAXY VARIETY FOR GOURMETS.
We have grouped the waxy varieties together, as their taste deviates 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 sufficiently warm. Pre-sprouting in the light or in a large pot can be done earlier. Do not plant them in too wet a spot, but in full sun. The average planting distance is 70x40 cm; we recommend maintaining 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: Light purple with white
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: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: N/A
English: Aardappel

“These potatoes are not 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 special flavors, unique colors, unfamiliar shapes. How wonderful it would be if all these historic varieties were available on a special shelf at the greengrocer… but for now, you will 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, do not peel them, but clean them thoroughly and cook them whole; often the color is retained after cooking, and the eye wants its share 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 unique gherkins, multi-colored 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 is 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!