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Potatoes 'Sedafin'

Potatoes 'Sedafin'

Product number: 408730.1
Origin: South America
Latin: Solanum tuberosum

An unknown, and apparently quite rare, potato brought back to life! The round tubers are slightly flattened, and the first thing you notice is their excellent dormancy, meaning excellent storability. The cream-coloured flesh is under the yellow skin, and after cooking, its firm texture becomes apparent, making it a delicious salad potato with a very good flavour. The harvest is mid-early to mid-late.
SPECIAL VARIETIES LIKE THESE ARE SUPPLIED IN A MIXED SEED SIZE; THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

FIRM COOKING VARIETY FOR CONNOISSEURS.
We have grouped the firm-cooking varieties together because their taste differs considerably 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 firm-cooking varieties can be harvested from mid-early to late: flavour simply takes time to develop…! Plant from mid-April, when the soil has sufficient warmth. Pre-sprouting in the light or in a large pot can be done earlier. Do not place them in too wet a spot, but in good sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white
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: Moderate

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

"These potatoes aren't what they used to be..." Do you recognize 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, and unusual shapes. How wonderful it would be if all those 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 exploration. Just a culinary tip: because of their unique color or shape, don't peel them, but clean them well 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 enhance 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 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 the different types. Cook and taste 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!