Pomme de terre 'Banana' 'Banana'

'Banana' Potato (Solanum tuberosum) is distinguished by its elongated, fingerling-type tubers with yellow skin and flesh. Their narrow shape offers a different presentation than round potatoes and encourages cooking them whole when their size allows. In the garden, keep the planting well identified to separate this harvest from your other varieties. This will allow you to observe the shape of the tubers when you dig them up and choose the healthiest for your culinary preparations. The sachet contains 500 g of seed tubers, to be planted in your garden in spring.

Plant in spring when the ground is thawed, drained, and sufficiently warmed. Choose full sun and loose, fertile, well-drained soil. Prepare accessible rows for maintenance, then plant the seed tubers with the sprouts facing upwards. As they grow, bring soil around the base to keep the new tubers protected from light. Water regularly when the soil dries out, without saturating it. In containers, allow sufficient depth to add substrate gradually and keep drainage holes clear so that excess water can drain away.

Harvest carefully to avoid damaging the tubers with your tools. Set aside those that are damaged and prioritize consuming potatoes whose skin is still fragile. To store a mature harvest, choose a dark, cool, and aerated place that protects the tubers from light. The plants sold here are for planting; only harvested, healthy, and non-greened tubers should be eaten after cooking. Do not eat the leaves, stems, sprouts, or berries. Also check the condition of the potatoes during storage to remove any that are deteriorating.