The germination and flowering of tubers depends on various factors, including weather conditions and the variety. 

For optimal germination and flowering, potatoes require special conditions, such as fertile soil, an adequate amount of water and sunlight and mild temperatures. If you put a potato in the sunlight on your balcony, it will then encourage it to grow. This explains why March is the perfect time to germinate tubers linked to climate conditions and the variety you are sowing. Depending on the geographical area and climate, sowing potatoes generally starts in the first weeks of March and ends in May.

In March, temperatures get higher and days get longer, encouraging the development process of tubers. Furthermore, by planting potatoes in March, you benefit from harvesting before the start of summer, when the excessively hot climate could damage plants or cause certain diseases. In any case, it is fundamentally important to follow a few specific tips depending on the geographical area you are sowing in and the potato variety you have decided to plant, so that you sow at the perfect time and can guarantee a good yield.

This is why Romagnoli’s innovation into potato varieties is at the heart of an ongoing study carried out in close collaboration with the main seed potato producers in Europe, creating over 100 distributed potato varieties. The premium varieties include potatoes that are good for both your health, considering their excellent nutritional profile, and the environment, thanks to lower use of chemicals, for sustainable, residue-free production.

Here are several examples:

• Constance – A mid-to-early variety with intense yellow skin and flesh, with outstanding organoleptic properties and an excellent flavour, also tolerant to downy mildew. High production yields. Also available as èVita Residuo Zero.
• Levante – A semi-late Next-Generation variety with yellow flesh and bright yellow skin, resistant to downy mildew, suitable for both conventional and organic growing. Excellent flavour. Also available as èVita Residuo Zero .
• Melrose – A mid-to-early variety with intense yellow flesh and pink skin with outstanding organoleptic properties and an excellent flavour. Excellent for making gnocchi and crispy fries.
• Monique – A semi-late variety with firm, intense yellow flesh and bright yellow skin, with good organoleptic properties and an excellent flavour.

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