The variety belongs to the early or mid-early group and has yellow flesh. The tubers have a sufficiently firm structure, which makes them suitable for various methods of culinary processing, including boiling, baking, and frying.
During studies of the physiological characteristics of the variety, it was established that the dormancy period of Arsy tubers lasts longer compared to a number of other varieties, which requires more time for breaking it.
Sources8
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Countries of admission
3 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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