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Potatoes 'Bergerac'

Potatoes 'Bergerac'

Product number: 408800.1
Origin: South America
Latin: Solanum tuberosum

Evert Boerhave is responsible for this modernization of the Vitelotte Noir. He cross-bred it with modern potatoes to achieve a smoother skin, earlier harvest, and a healthier plant. Behold the result. We naturally miss the "wild" form of the true Vitelotte, so the choice is up to the grower!

BLACK- OR PURPLE-SKINNED VARIETY FOR GOURMETS.
Black potatoes are an unknown group in our assortment. The skin is deep purple to almost black, and the flesh is purple, marbled, or white. To preserve the surprising effect of the color, we recommend not peeling the tubers but washing them before cooking. 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 in good sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Bergerac potato
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: 28/32
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: Bergerac potato
English: Potato

"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 unique flavors, special colors, unfamiliar shapes. How wonderful it would be if all those historic 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 voyage of discovery. Here's a culinary tip: because of their special color or shape, don't peel them, just clean them well and cook them whole; often the color remains 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 unique miniature cucumbers, multicolored chard, pumpkins, red kale, blue corn: "rummage" 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 will then no longer be edible. For the grower, it is important to know that these older 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 different variety. 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 for me to wish you a very good harvest and (for later): bon appétit!