How should I handle green potatoes after harvest?
Written by
Benjamin Miller
Reviewed by
Prof. Martin Thorne, Ph.D.Green potatoes can be a significant health hazard that many gardeners overlook. Solanine toxin is produced when tubers are exposed to sunlight (during growth or harvest). This natural toxin can cause nausea, headaches, and neurological problems. I recall becoming ill after consuming poorly stored green potatoes. But if they are managed correctly, these risks can be completely avoided.
Cutting Technique
- Margin removal: Cut away green areas plus 1/2-inch healthy flesh
- Tool selection: Use stainless steel knife to prevent oxidation
- Disposal: Compost pieces with green deeper than 1/4 inch
- Immediate cooking: Prepare within 2 hours after cutting
Protective Measures
- Glove requirement: Wear nitrile gloves during handling
- Surface cleaning: Sanitize counters with vinegar solution
- Storage separation: Isolate green tubers from unaffected potatoes
- Child/pet safety: Store out of reach before processing
Prevention starts before harvest. Maintain at least 3-4 inches of soil coverage over developing tubers. Harvest only on breezy, overcast days or in the very early morning hours. Cure the potatoes completely in darkness upon digging. I use blackout curtains in my curing area for protection.
Don't cook green potatoes, thinking that the heat will neutralize the solanine. Solanine will remain stable (resistant to heat) as long as its temperature is under 428°F (220°C). Even consuming 30mg of solanine can have negative effects, equivalent to just one very green medium-sized potato. Always be safe, not sorry - better to waste produce than risk your health.
Read the full article: When to Harvest Potatoes: 6 Key Signs
