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Frequently Asked Questions

What do I do with “green” or “sprouting” potatoes?

Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and, if eaten in large quantities, can cause illness.

If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
Cut the sprouts away before cooking or eating the potato.

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