While organizing a pantry, it is not uncommon to discover potatoes that have begun to sprout. Long shoots and visible growth can make anyone pause and question whether those potatoes are still suitable to eat. This reaction is understandable, as sprouting is a clear sign that the potato is aging. The topic is more nuanced than a simple yes or no, and understanding what sprouting means can help you make a safe decision.
As potatoes sprout, they naturally produce compounds known as glycoalkaloids, including solanine and chaconine. These substances help protect the plant as it grows, but in larger amounts they can cause digestive discomfort, such as nausea or stomach upset. Sprouts themselves are a visual signal that these compounds may be increasing, which is why sprouted potatoes should always be inspected carefully before use.
In some cases, sprouted potatoes can still be eaten safely. If the potato is firm, has only small sprouts, and shows no extensive green coloring, the sprouts and any green or damaged areas can be removed before cooking. However, potatoes that feel soft, appear shriveled, have a strong odor, or show widespread green patches should be discarded, as these signs indicate higher levels of unwanted compounds.
Preventing sprouting starts with proper storage. Potatoes should be kept in a cool, dark, dry place with good air circulation and should not be exposed to sunlight or sealed in airtight containers. Storing them away from onions can also help slow sprouting, as onions release natural gases that encourage growth. With the right storage habits, potatoes last longer, and when sprouting does occur, you can make informed choices about whether to use them or replace them.