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Potatoes 'Blue from Cordula'

Potatoes 'Blue from Cordula'

Product number: 408825.1
Origin: South America
Latin: Solanum tuberosum

You will find little information about this long-oval, deep purple potato. We are happy to offer this rare spud! The deep purple flesh (blue after cooking) has a fine-flowered texture and a fresh, light taste. Versatile in its application with a beautiful deep color.
WE SUPPLY SPECIAL VARIETIES LIKE THESE IN MIXED SEED POTATO SIZES; THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU CAN PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

BLACK OR PURPLE-SKINNED VARIETY FOR GOURMETS.
Black potatoes form an unfamiliar 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 warmed sufficiently. 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 80x40 cm to prevent diseases.

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

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White to light purple
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: Spud
English: Potato

“Potatoes aren’t what they used to be…” Do you recognize 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’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 these historic 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 discovery journey. A quick culinary tip: due to their special color or shape, don't peel them, but clean them thoroughly 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 enhance this harvest presentation with unusual cucumbers, multi-colored chard, pumpkins, red kale, blue corn: browse our seed guides for all those special (old but now trendy) vegetables. Potatoes that you’ve displayed for a while will slowly turn green and will no longer be 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 packaged in small portions (1 kg), and put a clear sign next to each separate type. Cook and evaluate 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!