Harvesting potatoes
The edible part of a potato plant (Solanum tuberosum) is its underground tubers or, put simply, potatoes. These are full of goodness, containing health-giving fibre, antioxidents, vitamins and minerals. But it is only the tubers that are edible, as all parts of the plant growing above ground contain poisons. The most significant of these is called solanine, an alkaloid named after the potato genus, Solanum. Solanine can also build up in the tubers when they’re badly stored and exposed to light. Turning green (making chlorophyll through photosynthesis) and sprouting are the signs that tell you to leave a potato alone, as it will contain high levels of solanine.
In 1969, 78 London schoolboys returned to school for the autumn term and were given potatoes left over from the previous summer term. They developed abdominal pain, vomiting and diarrhoea, and some had worse symptoms, with 17 being admitted to hospital. All eventually recovered. School meals have improved since then, but green potatoes are still dangerous, so check yours when you’re harvesting and discard any green ones from the soil surface. Enjoy your crop – freshly harvested potatoes are one of the most delicious rewards of the veg plot!