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Potatoes 'Blaue Von Carola Nitsch'

Potatoes 'Blaue Von Carola Nitsch'

Product number: 408824.1
Origin: South America
Latin: Solanum tuberosum

This truffle potato is very dark purple inside! In addition to its deep color, this variety cooks fairly firm. The yield of the beautiful, oval tubers is quite good and falls early to mid-early.

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 full sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Truffelaardappel
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: Potato Truffle
English: Aardappel

“These potatoes are not 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 flavours, unusual 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 unique colour or shape, don't peel them, but clean them thoroughly and cook them whole; often the colour remains after cooking, and the eyes want something too, don't they...? 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: "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 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): enjoy your meal!