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Potatoes 'Siena'

Potatoes 'Siena'

Product number: 408732.1
Origin: Europe
Latin: Solanum tuberosum

Parents: Cecile x Delianne
A tasty firm-cooking potato with a smooth skin, also harvestable early! The yield is high and Phytophthora does not easily affect the tuber. The special feature of this variety is its adaptation to all climate types in Europe: from north to south, this variety is on the rise.

FIRM-COOKING VARIETY FOR GOURMETS.
We have grouped the firm-cooking varieties together because they differ considerably in taste from the rest. 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, 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 the 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 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: White flowers, sometimes with a purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Easy

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

“Potatoes just aren't what they used to be…” Do you recognize 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’re back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, unknown shapes. Wouldn't it be great 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 journey of discovery. A quick 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 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: "sniff" 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 packed in small portions (1 kg), and place a clear sign with each separate 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): bon appétit!