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Potatoes 'Rosaroter Panther'

Potatoes 'Rosaroter Panther'

Product number: 408695.1
Origin: Europe
Latin: Solanum tuberosum

This beautiful German variety originated in the late 20th century from one of the many crosses performed by Karsten Ellenberg (Biolandhof Ellenberg). The flavor of this waxy potato is very good and its appearance is striking: long tubers with pinkish-red skin and yellow flesh with a slight pink tinge. You harvest this variety mid-early.

WAXY VARIETY FOR GOURMETS.
We have grouped waxy varieties together because their taste differs significantly from the rest. They remain very firm after cooking, absolutely 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 harvestable mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but do plant them in full sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Denominations:
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 tinge
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: Aardappel

“These potatoes aren't what they used to be…” Do you recognize that lament? 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 flavors, special colors, 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 journey of discovery. Just a culinary tip: because of their special 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 you have displayed for a while will slowly turn green and will then no longer be 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 by each distinct type. Cook and evaluate 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!