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Potatoes 'Bonita Ojo de Perdiz'

Potatoes 'Bonita Ojo de Perdiz'

Product number: 409007.1
Origin: South America
Latin: Solanum tuberosum

This historic potato has been part of the heritage of the Canary Islands for hundreds of years. Especially on Tenerife, potatoes are still grown as they were brought by the Spanish in the 16th century from Peru and Bolivia.
You can tell by the shape alone that it is a historic variety: a kind of round, slightly lumpy shape, similar to what we know from the Opperdoezer, Friese Geeltjes, and Keizerinnen. The pale yellow, waxy flesh of the tuber harbors an aromatic, powerful flavor; we detected notes of millet and chestnut.

RARE VARIETY FOR GOURMETS
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 a spot that is too wet, but in full sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also known as: Bonita Ojo de Perdiz
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Annual
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Bonita Partridge Eye
English: Potato

“These potatoes aren't what they used to be…” Do you recognize that lament? 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. 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 expedition. Just a culinary tip: because of 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 expand this harvest presentation with unusual mini cucumbers, multicolored chard, pumpkins, red kale, blue corn: “browse” 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. 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”... If 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!