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Potatoes 'Blue Gold'

Potatoes 'Blue Gold'

Product number: 408852.1
Origin: South America
Latin: Solanum tuberosum

We're not sure if this spud is true 'Blue Gold,' but our batch of potatoes is certainly special! Our 'Blue Gold' is round to oval-round, has a purple skin and purple-marbled flesh with a white ring around the skin. We noticed the very fine-grained texture, which means this blue potato can almost be called waxy and firm. The harvest is surprisingly large every year.
WE SUPPLY SPECIAL VARIETIES LIKE THIS IN A MIXED SEED SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

BLACK OR PURPLE-SKINNED VARIETY FOR GOURMETS.
Black potatoes form 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 ensure they get plenty of sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel 'Blue Gold'
English: Potato 'Blue Gold'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple to white
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 'Blue Gold'
Also known as: N/A
English: Potato 'Blue Gold'

“These potatoes aren't what they used to be…” Do you know 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 unique flavors, special colors, unfamiliar shapes. How wonderful it would be if all those 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 exploration. A culinary tip: due to their special color or shape, don’t peel them but clean them thoroughly and boil them whole. Often, the color 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 elaborate on this harvest presentation with unique gherkins, multicolored 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’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. Fun tip: simply plant at least 5 varieties; they are packed in small portions (1 kg). Place 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 to wish you a very good harvest and (for later): bon appétit!