BEHR Gemüsegarten: Products

Young potatoes "Annabelle"

The potato originally comes from South America and was cultivated there by the Incas about 2,000 years ago. It arrived in Europe towards the end of the 16th century. In Germany, it did not become popular as a foodstuff until some 200 years later, when it quickly developed into a staple food.

Potatoes are the thickened parts of the underground shoots of an annual plant. One plant produces about 10 to 25 tubers, i.e. potatoes. Propagation does not take place via the flowers, but by planting “seed potatoes,” which have previously wintered in a cool, dark place.

The potato belongs to the nightshade or Solanaceae family, which also includes tomatoes, aubergines and peppers. There are a great many potato varieties, with different shapes and colours. The spectrum ranges from yellow to dark purple potatoes, which can be soft to waxy.

Our patatoes Annabelle variety is a very early, waxy variety. These early varieties are "thin-skinned", which means that the potatoes are harvested early before a thick skin can develop. This has the great advantage of not having to peel the potato before eating. Scrubbing or rubbing is enough to remove the peel.

Potatoes Annabelle are elongated oval-shaped and of predominantly medium size. They have a yellowish, creamy and delicate flesh, combined with an aromatic, very delicate flavour.

Cultivation and harvesting

As a producer with the possibility of growing vegetables in sunny Spain, it was a matter close to our hearts to be able to offer this tasty, early potato during the German asparagus season. And so from April to June, we dig up our tasty Annabelle potatoes in Spain, in Balsapintada (Murcia). From July onwards, our potatoes Annabelle are harvested in Germany, where we grow the potatoes in our fields around Seevetal/Ohlendorf (Lower Saxony).

Potatoes generally find the ideal growing conditions in light, sandy soils. These soils warm up quickly in spring and are therefore particularly suitable for growing early varieties. The seed potatoes are planted around April, as the potato is generally sensitive to frost.

The young potatoes Annabelle have not yet formed a thick peel at the harvest date, so the harvest can only take place with the greatest care, that is, with a lot of manual work. The use of conventional harvesting technology with vibrating sieve belts would inevitably lead to damage. In addition, we do not wash our potatoes Annabelle. This is better for the potatoes and sustainable for nature.

Preparation and freshness tips

Preparing new potatoes Annabelle is very easy. You can eat their peel without hesitation, so you only have to rinse the potatoes in water. You can also use a vegetable brush to help scrub any soil off the skin. After washing, the potatoes should be boiled or stored in cold water, otherwise they may turn greyish brown.

This young, tasty potato variety is excellent for boiling, baking, steaming and grilling. However, serving them with fresh asparagus during the asparagus season is a special taste experience!

New potatoes should be used up quite quickly. If you need to keep them for a short time, store them in a dark, dry, cool place with an air temperature of 4–12 °C.

Darkness is necessary to prevent them from turning green, which is when toxic solanine builds up. Cool temperatures prevent the premature germination of the potato. However, storage temperatures should not be too low, otherwise increased sugar build-up will occur and the taste of the potato will be negatively affected.