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Potatoes 'Valfi' / ‘Königsblau’ / 'Schwarzer Tengel'

Potatoes 'Valfi' / ‘Königsblau’ / 'Schwarzer Tengel'

Potatoes 'Valfi' / ‘Königsblau’ / 'Schwarzer Tengel'

Product number: 408896.1
Origin: Europe
Latin: Solanum tuberosum

(2005) A Czech variety with oval-round tubers, deep purple skin, and uniformly purple flesh. The pleasant taste of this floury potato makes it an excellent variety for purées, chips, and other baking applications. Expect an early and very large harvest!
SPECIAL VARIETIES LIKE THESE ARE DELIVERED IN A MIXED SEED SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED. YOU CAN PLANT THESE WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

BLACK- OR PURPLE-SKINNED VARIETY FOR CONNOISSEURS.
Black potatoes are 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 is sufficiently warm. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but ensure they receive 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: Königsblau, Schwarzer Tengel
English: Potato

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: Europe
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Königsblau, Black Tengel
English: Potato

"These potatoes just 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, unfamiliar shapes. How wonderful it would be if all these historical varieties were available on a special shelf at the greengrocer's... but for now, you'll have to grow them yourself (or have them grown) for this "new" culinary voyage of discovery. Here's a culinary tip: because of their special colour or shape, don't peel them, but clean them thoroughly and boil them whole. Often, the colour is retained after cooking; presentation matters, doesn't it? In English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance 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've 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). Put a clear sign by each distinct 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 for me to wish you a very good harvest and (for later): bon appétit!