When the potato has to go into the compost
It often happens quickly: potatoes bought just a few days ago have already started to sprout. What now? Can they simply be cut away, or should the potato go in the compost? As a nightshade plant, potatoes contain toxins that are harmful to health. The so-called solanine is mainly found in the skin and serves to keep predators away. It is also extremely heat-resistant - not even the deep fryer can render the toxin harmless.
To protect the next generation of potatoes, the concentration of solanine in the sprouts is particularly high. Although only slightly toxic to humans in small quantities, solanine can still lead to symptoms such as headaches, diarrhoea or vomiting. As a general rule, if the potato feels firm, small sprouts can simply be cut out generously. However, if the sprouts are longer than one centimetre or if the potato is shrivelled and soft, it should be thrown away. The same applies to potatoes with green spots, as these indicate an increased concentration of solanine.
Sprouting onions and garlic are also not uncommon in most households. In contrast to potatoes, eating them is not a problem. It only becomes a cause for concern when brown, soft spots are visible. These spots are usually the first signs of decay and are particularly susceptible to mould.
Mould spores are often not visible at first, but may have already spread inside. This particularly affects water-rich foods such as fruit and vegetables. For this reason, it is advisable to dispose of mouldy food. As mould also spreads through the air, it makes sense to wash adjacent products again or, if in doubt, dispose of them as well.
Be careful with ripe bananas
Brown spots on bananas are part of the ripening process and are not usually a cause for concern. However, heavily ripened bananas can start to ferment. As this produces alcohol, it is advisable to leave the consumption of these bananas to adults. You can recognise such bananas by the many dark spots and a dominant banana smell.
Cheese is a major exception when it comes to mould. Many soft cheeses are characterised by mould on the rind. This is noble mould, which contributes to the flavour but does not form any harmful mycotoxins. However, if the soft cheese develops further mould that differs in appearance from the noble mould, it is most likely wild mould - and the cheese should be disposed of. In certain cases, the affected area of hard cheese can be cut off over a large area. Due to the low water and high salt content, the mould can only spread with difficulty.
7 tips for everyday kitchen life
- Store your potatoes in a cool and dry place. This will prevent mould and delay germination. However, the tubers do not belong in the fridge. If the temperature is too cold, harmful substances can form when they are subsequently heated.
- Use different knives for cutting soft and hard cheeses. Residues of soft cheese on the blade can promote the formation of mould on hard cheese.
- Onion shoots are also a wonderful substitute for chives.
- Make a shopping list and a menu plan so that you only buy as much as you need.
- Cook ahead if you have bought too much. You can freeze the finished dishes for between three and six months - and always have a few menus in reserve for stressful periods.
- Look out for the label «To be used by» on dated products. These are usually perishable products that require special care. Use your senses to judge a food product. Changes in colour, consistency, smell or taste indicate bacterial decomposition of a food that is harmful to us.
- If you are unsure, it is advisable to dispose of more. This applies in particular during pregnancy, when breastfeeding or when small children or older people are eating with you.
Turning old into new
An ice bath usually works wonders to breathe new life into shrivelled vegetables. Place the vegetables in a bowl of ice water overnight and prepare a crispy salad the next day.
Old vegetables are also ideal for all kinds of sauces and soups. Steam the vegetables or roast them in the oven and then puree them. Add a dash of cream, a little pasta water and a few spices and you have already utilised the vegetables and also smuggled an extra portion of vegetables into the pasta sauce.
