Here's the best way to prevent potato sprouting, and science says so

If there is one food that is often found in large quantities in kitchens or basements, it is potatoes. However, sometimes we have the impression that they grow at the speed of light. How to avoid or delay this inconvenience? We will answer you!

To ensure that you can use your potatoes to prepare gratins, purees, and other stir-fries longer, make sure they are not in direct contact with natural light. So you can keep it in a closed room, in a closet, or in a bag. Be careful: they don't like temperature changes and heat either. Therefore, the ideal solution is to store them at room temperature, or in a cool room once summer arrives. Final precaution: potatoes must be ventilated. This will have the effect of delaying any germination or signs of rot. If you keep it in a bag, feel free to poke it a little so that these little holes make it easier for air to pass through.

Another way to maximize their preservation: place them near some fruits and vegetables such as apples, pears, apricots, grapes or tomatoes. These foods release a gas called ethylene, according to the British Daily Mail Indian studyTo better preserve the fiber contained in potatoes and thus slow down their germination. Conversely, some foods such as garlic and onions tend to accelerate it. If possible, try not to keep them together.

Although we are completely against waste, it happens that some foods have to be thrown away and you run the risk of causing a plethora of health issues. This is especially the case for potatoes. When it turns green, it is a sign that the vegetable is no longer edible, even cooked. We can even say that it is downright toxic. Its consumption can cause dizziness, stomach cramps, severe diarrhea, nausea, headache, burning of the throat and even hallucinations. Here are our tips for determining whether it's still there or not.