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Potatoes 'Sarpo Una'

Potatoes 'Sarpo Una'

Product number: 408715.1
Origin: South America
Latin: Solanum tuberosum

Sarpo varieties are characterized by good resistance to Phytophthora, including this Una. This rather early variety (yet very well storable) is oval-round with pink skin and cream flesh. The cooking quality is firm, almost waxy; harvested later, they become slightly better for baking. A very finely flavored potato, also particularly suitable for growing in pots and resistant to drought periods.
SPECIAL VARIETIES LIKE THIS ARE DELIVERED IN A MIXED SEED SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, THESE YOU PLANT WHOLE OR YOU CUT THEM INTO PIECES WITH SPROUTS.

FIRM-COOKING VARIETY FOR CONNOISSEURS.
We have grouped the firm-cooking varieties because their taste differs considerably 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 place them in too wet a spot, but well in the sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel 'Sarpo Una'
English: Potato 'Sarpo Una'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with a white heart
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: South America
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato 'Sarpo Una'
Also known as: N/A
English: Potato 'Sarpo Una'

“Potatoes just 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 these historic 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. 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 further expand this harvest presentation with unusual cucumbers, 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'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 packaged in small portions (1 kg), and put a clear sign with each type. Cook and taste them separately, make it a "Van Gogh Potato Eaters Feast" out of it... Do you know a "forgotten" variety? Let us know. All that remains is for me to wish you a very good harvest and (for later): bon appétit!