Over in the culinary arts discussion forum, we were talking about how (and in turn, where) to store potatoes, onions and garlic. Turns out, a cool and dark place with plenty of air circulation is best.
What is solanine?
Photo © Antti Lindström
And while dark isn't so important in the case of onions and garlic, it's pretty critical with potatoes. That's because of an alkaloid compound called solaine that occurs naturally in potatoes — and can be toxic in very small amounts. And exposure to light is one of the ways the solanine in potatoes can become active.
Maybe you've seen a potato with a slight greenish tint. If so, that's a sign of high concentrations of solanine. Learn more about solanine, like how to avoid it and what to do if your potatoes turn green. Also, here's the forum discussion about how to store onions, potatoes and garlic.
What is solanine?
Photo © Antti Lindström
And while dark isn't so important in the case of onions and garlic, it's pretty critical with potatoes. That's because of an alkaloid compound called solaine that occurs naturally in potatoes — and can be toxic in very small amounts. And exposure to light is one of the ways the solanine in potatoes can become active.
Maybe you've seen a potato with a slight greenish tint. If so, that's a sign of high concentrations of solanine. Learn more about solanine, like how to avoid it and what to do if your potatoes turn green. Also, here's the forum discussion about how to store onions, potatoes and garlic.
Comments
One of the most used food guides in my collection is “Keeping Food Fresh” by Janet Bailey. Great reference for what to keep, how to keep it, and what to watch out for