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Potatoes 'Rote Hörner'

Potatoes 'Rote Hörner'

Product number: 408705.1
Origin: Peru, Chile
Latin: Solanum tuberosum

This ancient variety combines a unique slender shape with a beautiful, pink-red color, with a slight hint of violet. This rare variety can be stored well, they are firm when cooked. The flesh is white to light yellow. We consider this variety to be an almost unaltered wild potato from Peru or Chile.

WAXY VARIETY FOR GOURMETS.
We have grouped the waxy varieties together because their taste differs considerably from the others. 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, in salads. Most waxy 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 the light or in a large pot can be done earlier. Do not place 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 'Rote Hörner'
English: Potato 'Rote Hörner'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple to violet
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: Peru, Chile
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato 'Rote Hörner'
Also known as: N/A
English: Potato 'Rote Hörner'

“These potatoes are not as good as they used to be…” Do you know 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 are back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, and unusual shapes. How wonderful it would be if all these historical 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. 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 the eye wants something too, 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 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). Put a clear sign next to each type. Cook and taste them separately, make it a “Van Gogh Potato Eaters Feast” out of it... If you know a “forgotten” variety, let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!