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Potatoes 'Blue Neuseelander'

Potatoes 'Blue Neuseelander'

Product number: 408815.1
Origin: South America
Latin: Solanum tuberosum

These beautiful, deep purple potatoes are oblong in shape and are purple inside, with some white marbling. Grow them on ridges so that water drains well; they do not like wet soil. The reward: a generous harvest of floury potatoes!

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 make sure 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: Pieper
English: Potato

Planting time:

April
May

Soil type:

Sandy
Loamy

Location:

Flower colour: White flowers with a purple hue sometimes
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Annual
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Potato
English: Aardappel

“Potatoes aren’t what they used to be...” Do you recognise 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 flavours, unique colours, and unknown shapes. How wonderful it would be if all these historical 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. Just 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 the eye wants something too, right? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further develop 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'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 by each different type. 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!