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Potatoes 'Blaue Anneliese'

Potatoes 'Blaue Anneliese'

Product number: 408808.1
Origin: South America
Latin: Solanum tuberosum

The oval tubers have a deep purple skin and fairly even, dark purple flesh. This variety promises to be a breakthrough, as we noted a very high yield (an average of 30 tubers per plant!) and a fine taste. The cooking quality is between waxy and floury, making it versatile in use…

WE SUPPLY SPECIAL VARIETIES LIKE THESE IN A MIXED SEED SIZE; THERE MAY BE (VERY) LARGE TUBERS AMONG THEM. YOU CAN PLANT THESE WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

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 has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not place them in too wet a spot, but ensure they get plenty of 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: Blaue Anneliese
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers with purple accents
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: Blue Anneliese
English: Aardappel

“These potatoes are nothing like they used to be...” Do you recognise 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 are back, those spuds of yesteryear! Old varieties from before 1950 with special flavours, unique colours, unknown shapes. How wonderful it would be if all those 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 voyage of discovery. Here's a culinary tip: because of their special colour or shape, don't peel them, but clean them thoroughly and cook them whole; often the colour 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, multi-coloured 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 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 put a clear sign next to each 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 for me to wish you a very good harvest and (for later): bon appétit!