Potato question

JoeyEmma

How do I stop my spuds from sprouting. I keep them in a cool dry cellar, in the original paper bag. I roll over the top of the bag, folding the paper up as I use them. I buy dirty spuds as well, yet they still sprout! Its a pain when I want a nice jacket spud as they all are sprouting!

spaghetti_monster

I'm all for eating everything too, but maybe now I'll be a bit more careful about the green bits!

Was saying this on the throwing food away thread... my OH is also squeamish about anything that looks remotely imperfect or past sell-by-date - and he definitely won't eat potatoes that have sprouted...... so lucky he doesn't usually get to see them before I cook them!!!!

Also in our supermarket (in Holland) many bags of potatoes are already sprouting!

Swan_2

JoeyEmma wrote: »

How do I stop my spuds from sprouting. I keep them in a cool dry cellar, in the original paper bag. I roll over the top of the bag, folding the paper up as I use them. I buy dirty spuds as well, yet they still sprout! Its a pain when I want a nice jacket spud as they all are sprouting!

they'll sprout when they want

I used to live in a farmhouse with a proper north-facing dark pantry & they'd sprout there ... & they'd also sprout in the wash-house in the steading

ony thing I could think of is to build a clamp ... ie put them in a pile & cover them with earth
not very practical though


EDIT ... I live in a flat in the city now & I have to keep them under my sink in my North-facing kitchen ... no more sacks o tatties for me

kate83

The sprouting bits in potatoes contain the same substance as in green potatoes, however you'd have to eat a lot for it to have any effect and cooking reduces it anyway. So as long as they're not too squashy I'd just cut off the sprouting bits and use them. (probably best not for anybody to use them for baby or childrens food though - as they'd need to ingest less to suffer any bad effects)

Although this is taken from the british nutrition foundation website

STORAGE
Green and sprouted potatoes contain alkaloids, called chaconine and solanine. Any potato which has patches of green on it or is sprouting should be discarded as these compounds have a negative effect on health. Potatoes should be stored in dark, cool and dry conditions. This prevents them sprouting, becoming mouldy and changing colour.

http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=428&parentSection=322&which=undefined

Lyndsay_21

i always eat sprouting potatoes i just cut the sprouts off as others have said.