Green within the garden may be a good sign of healthy, happy plants unless you’re a potato. Potatoes that are exposed to the sun will start to supply the green pigment, chlorophyll, at the surface of the potato. This process is named “greening”. the matter isn’t the chlorophyll but the opposite compound that’s produced alongside chlorophyll, solanine.
Solanine is sweet for the potato
Solanine is produced within the skin and not much deeper than about a 1/8”. It gives a bitter taste to the potato and is assumed to cause avoidance by insects and animals. So producing this compound is great if you’re a potato, but not good to eat. If eaten it can cause gastrointestinal irritation and if enough is consumed vomiting and diarrhea.
What to try to to with a green potato
The good news is that the majority of the solanine is often removed by simply peeling away the green skin. If there’s tons of green under the skin, the potato should be tossed into the compost heap.
Preventing “Greening” during storage
Potatoes can develop the solanine when growing within the garden and also during storage. Store during a cool dark place sort of a cellar or basement. Other stresses can cause solanine production like cold, heat or injury, so handle and store your potatoes away safely.
Preventing “Greening” during growth
Greening is often prevented if the potatoes are covered with soil or something like straw to stop sunlight from reaching the valuable tubers. still hill the potatoes as they grow and extra mulching with straw won’t only help conserve water but help keep the sunshine out from the potatoes that grow on the brink of the surface. Resources:
From Garden to Table: My Potatoes Turned Green. Now What?
Green Potatoes-Are they safe to eat?
Green Potatoes-Causes and Concerns