Home
Potatoes 'Maori Blue'

Potatoes 'Maori Blue'

Product number: 408861.1
Origin: South America
Latin: Solanum tuberosum

I received this variety from my German gardening friend Astrid Storm; apparently, someone found it with the Maori in New Zealand. When cut open, the almost uniformly purple flesh immediately stands out: beautiful! The taste was very pleasing: floury and slightly aromatic. The shape of the tubers reveals ancient roots: quite elongated, deep eyes, and a dark purple skin.
SPECIAL VARIETIES LIKE THESE ARE DELIVERED IN A MIXED SEED SIZE; THERE MAY BE (VERY) LARGE TUBERS INCLUDED. PLANT THEM WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

BLACK OR PURPLE-SKINNED VARIETY FOR CONNOISSEURS.
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 color effect, 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 a large pot can be done earlier. Do not place them in a too wet spot, but well in the sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers, sometimes with a purple hue
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: South America
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: N/A
English: Potato

“These potatoes aren't 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 flavors, unique colors, 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 color or shape, don’t peel them, but clean them well 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 unique miniature cucumbers, multicolored Swiss chard, pumpkins, red kale, blue corn: “browse” through our seed guides for all those special (old but now trendy) vegetables. Potatoes that have been 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 packaged in small portions (1 kg), and place a clear sign next to each distinct type. Cook and taste them separately, turn it into a “Van Gogh Potato Eaters Feast”... If you know a “forgotten” variety, let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!