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'Roseval' potatoes

'Roseval' potatoes

Product number: 408700.1
Origin: Europe
Latin: Solanum tuberosum

(1950) Parents: Vale x Rosa. A typical French variety with long-oval, deep pink to dark red tubers. The taste is slightly less strong than 'Ratte' and has an equally firm, waxy tuber structure. Under certain growing conditions, an elegant pink-red marbling appears internally in the tuber flesh. Tip for an excess of small tubers: clean thoroughly, boil briefly and freeze! Mid-early.

WAXY VARIETY FOR GOURMETS.
We have grouped the waxy varieties together because their taste differs considerably from the rest. They remain very firm after cooking, so they definitely do not fall apart, and have a firm, waxy structure. 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 is warm enough. Pre-sprouting in light or in a large pot can be done earlier. Do not plant 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 'Roseval'
English: Potato 'Roseval'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white accents
Average growth height: 60 to 90 cm
Bulb / tuber size: 32/40
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 'Roseval'
Also known as: N/A
English: Potato 'Roseval'

“These potatoes aren't what they used to be...” Do you know that sigh? Perhaps you lived (and tasted!) more intensely back then, 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, unknown shapes. Wouldn't it be wonderful if all these historical 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 journey of discovery. Here’s 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" through 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'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 next to each type. Cook and taste them separately, turn it into 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): enjoy your meal!