Potatoes: storage and earthing‑up methods to prevent green toxic tubers

The Food Standards Agency advises keeping potatoes in a cool, dry, dark place below 10 °C, such as a refrigerator, pantry or cupboard, and storing them separately from moisture‑rich produce that emits ethylene. Potatoes should be removed from plastic packaging, placed in breathable containers, and kept dry to avoid sprouting and greening, which can increase acrylamide formation.

Gardener Alan Titchmarsh recommends earthing up potato rows as shoots appear. By pulling soil around the stems and repeating the process, the developing tubers stay underground and dark, preventing chlorophyll production and the associated rise in solanine, a natural toxin that can reach 1‑2 mg per gram in green potatoes. Earthing up also protects young shoots from frost and boosts overall yield. The routine includes chitting seed potatoes in trays, planting in straight rows, and building soil ridges of 15‑20 cm as the plants grow.