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Grow your own potatoes by using seed potatoes. Grow directly in the garden in the vegetable garden or, for example, in a potato cultivation bag on the balcony.
Wide range of seed potatoes:
- different colors of red or yellow
- crumbly or waxy
- shape oval or round
- shelf life
When to plant seed potatoes?
Potato varieties are divided into early, medium early and late varieties.
- Early potatoes: Plant from early March to April.
- Medium early potatoes: Planting from mid-March to the end of April.
- Late potatoes: Plant from the beginning of April to the end of May.
You can also pre-sprout seed potatoes to harvest 2 weeks earlier. Place the seed potatoes in the daylight at room temperature so that they grow short purple shoots. After 4 weeks you can then plant the seed potatoes in the open ground with a good head start.
How do you plant seed potatoes?
Plant the small seed potatoes in loosened soil in rows of 60cm spaced 40cm apart. Plant the seed potatoes about 10cm deep with the shoots up.
After about 6 weeks you have to add some ground to the potato plants, which means that you make sure that the potatoes are not exposed. Push a pile of soil against the plant, this will also make sure the plant creates more runners and therefore more potatoes. Also make sure you remove the weed regularly.
When to harvest potatoes?
The potatoes can be harvested from June until the end of October at the latest. Pre-sprouted potatoes can be harvested approximately 2 weeks earlier. Scoop the potato plant upwards with a fork and remove all the potatoes from the ground. Let the potatoes dry outside for a day before taking them inside. It is important that you get all the potatoes out of the ground, as this prevents the transmission of diseases to the following year.
Which potato type should I take?
Potatoes are widely sold by cooking type. There are 4 types of cooking types. Waxy, fairly waxy, floury and very floury.
- Waxy potatoes; these potatoes have a firm structure and retain their shape after cooking. They are suitable for cooking, baking, salads and casseroles.
- Fairly firm potatoes; these potatoes will remain whole when cooked, but the outside will become a little crumbly. They are suitable for cooking, baking, frying, salads and casseroles.
- Floury potatoes; these potatoes more or less disintegrate during cooking. These potatoes are suitable for almost any application such as cooking, baking, deep-frying, roasting, mashing, for salads and oven dishes.
- Very floury potatoes; these potatoes disintegrate quickly after cooking. They are very suitable for stews and soups.