Delicious, versatile and healthy… but watch out for sprouts! Let’s find out together because it’s good to avoid eating sprouted potatoes, along with some tricks to preserve our stocks as best as possible.

Why don’t you eat sprouted potatoes?
Potatoes, like other Solanaceae, contain solanine, a toxic glycosidic alkaloid produced by plants to defend themselves against fungi and insects. When they are eaten in their perfect state of storage, the amount of solanine consumed is not a problem for our health. If potatoes sprout, they turn green or shrivel, so the concentration of this substance increases and it is a good idea to avoid eating them. There are a few tricks to preserve tubers in the best way and for longer.

How do you store potatoes?
Humidity, light and heat sources are the main enemies of potatoes. To preserve them, you therefore need to put them somewhere cool, dark and dry, opting for bags that allow them to breathe, with no airtight closures, just like those made from dark paper or jute. The temperature should not exceed 10°C, but the fridge can also be a risk, as the cold can alter the flavour and colour of our potatoes. The most suitable place is a cellar, provided that it’s not humid. One of the tricks to bear in mind for good storage is also the ‘company’ with which we keep our tubers: certain types of fruit, such as apples, pears and bananas, release ethylene, a gas which accelerates the ripening process and could cause early sprouting. It is therefore recommended not to keep fruit and potatoes in contact with each other or near to one another in any case.

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