potatoes
Are sprouting vegetables still edible?
Not an uncommon sight: potatoes often germinate after some time in storage.
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Onions and other vegetables may develop shoots. Some of them are better to stay away from.
Don’t worry about germinating onions
Onion fans don’t have to worry if they find their onion with sprouts: the tuber can also be processed further when it has been sprouted. During the germination process, the onion does not accumulate toxic liquids. Quite the opposite: when finely chopped, the sprouts can even refine dishes. The only disadvantage: If the onion lies for so long that it sprouts, it often becomes very soft inside – a consistency that is less suitable for cooking.
Be careful with budding potatoes and tomatoes
Potatoes are known for their long shelf life – best stored in dark and cool rooms. But if it is too warm in the apartment, it is not uncommon for buds to grow out of the potatoes. Over time, the tuber becomes wrinkled and produces a substance called solanine that is toxic to humans. The more shoots there are on the potato, the more solanine it contains.
But you don’t necessarily have to throw the potatoes in the trash straight away: If the potatoes are still fairly plump and only sprouted in a few places, you can cut them away generously, peel off the skin and use them for cooking.
The situation is similar with tomatoes; like potatoes, they belong to the nightshade family and also produce solanine. However, the sprouts of tomatoes only become visible when you cut them open – they grow from the seeds of the fruit. In principle, the small germs are considered harmless because the amount of solanine they contain is too small to actually cause symptoms of poisoning. However, for people who generally suffer from a sensitive stomach, they can lead to abdominal pain or other digestive problems.
Enjoy garlic without hesitation
As with the onion, the same applies to its “little brother”: Garlic with shoots can be eaten without any concerns. The green plants are particularly spicy and can give dishes an intense flavor. Garlic is only inedible when it has turned green or purple or has developed a green core – then it’s best to stay away from it!