Potato Annabelle

The Annabelle potato is a variety obtained by Z.P.C. (Netherlands). It has been included in the French catalog since 2002. This variety is not very sensitive to diseases, as well as discharges and deworming. Annabelle potatoes have a firm, yellow skin and a very fine grain that gives this particular creaminess.

Characteristics

Tubercle: elongated shape, yellow skin, dark and soft texture.

Buds: red, conical, medium to strong hairiness.

Plant: medium size, intermediate type.

Stem: weak pigmentation.

Leaf: light green, semi bright, medium size; medium foliage and medium width.

Flowering: null or very weak.

Flower: White, cocoon weakly pigmented.

Fructification: absent or very rare.

The Annabelle potato is especially recommended for salads, steamed potatoes and French fries. It has a very good resistance to cooking. However, its conservation capacity is relatively poor.

Plantation

Choose a soil rich in organic matter, well drained and loose to plant the potatoes. Avoid the proximity of tomatoes, zucchini and eggplant. It is preferable to associate them with peas or beans. Loosen the soil well before planting.

The best time to plant the Annabelle potato is in spring, with grooves 15 cm deep and 65 cm apart. Next, place your pre-sprouted tubers on the bottom. Cover with a thin soil. When the plants reach 15 cm in height, cover them. Repeat the operation two weeks later.

How to harvest this variety of potatoes:

• 80 days after sowing for a new crop, the tubers should be consumed quickly;
• 110 days after sowing for a harvest destined to be conserved for winter consumption.

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