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Potatoes 'Mulln'

Potatoes 'Mulln'

Product number: 408450.1
Origin: Northern Europe
Latin: Solanum tuberosum

An old North German variety that is hard to find information about, so we just started tasting again... First of all, the smooth, thin skin stands out: often a precursor to a firm potato. With the exception of some slit-shaped eyes, the tuber is smooth, oval, and (often) tapers to a point. The nickname “fat mice” was quickly coined. The cream-yellow flesh of the tuber has (after cooking) a firm texture with a hint of flouriness, a touch of sweetness in the aroma, and when cooled, it makes a tasty snack. The baked slices were delicious! Another valuable regional variety saved from extinction.
WE SUPPLY SPECIAL VARIETIES LIKE THESE IN A MIXED PLANTING SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

FIRMWOOD VARIETY FOR CONNOISSEURS.
We have grouped the firm-cooking varieties together because they differ considerably in taste from the rest. They remain very firm after cooking, so they definitely do not fall apart, and have a waxy, firm structure. After cooling, the tubers are still a delicacy and are used, for example, for salads. Most firm-cooking varieties can be harvested from mid-early to late: 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 a too wet spot, but in full sun. The average planting distance is 70x40 cm, we recommend 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel 'Mulln'
Also known as: Vette Muizen
English: Potato 'Mulln'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white heart
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: Northern Europe
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato 'Mulln'
Also known as: Greasy Mice
English: Potato 'Mulln'

"Potatoes aren't what they used to be..." Do you recognize that lament? Perhaps you used to live (and taste!) more intensely, but when it comes to those old forgotten varieties, we have good news for you: they're back, those old spuds! Old varieties from before 1950 with special flavors, unique colors, unknown shapes. Wouldn't it be nice 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 unique color or shape, don't peel them, but clean them thoroughly and cook them whole; often the color 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, multicolored 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 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 packaged in small portions (1 kg), and put a clear sign by each distinct 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 to wish you a very good harvest and (for later): enjoy your meal!