January 6, 2026, 4:40 pm | Read time: 3 minutes
In many households, it happens that potatoes with small sprouts suddenly appear in the storage box. Especially with longer storage or suboptimal conditions, tubers sprout quickly. But can you still eat sprouting potatoes, or should you dispose of them immediately? myHOMEBOOK has the answers.
Why Do Potatoes Sprout in the Cupboard?
The sprouting of potatoes is a completely natural process. Botanically speaking, the tuber is a storage organ that holds energy for the growth of a new plant. When several factors come together, this reserve is activated.
Potatoes are sensitive to light, warmth, and moisture. Even small amounts of residual light in the kitchen or pantry can stimulate the tuber to produce growth-active substances. Temperatures above about seven to ten degrees Celsius further enhance this effect. From this range, the tuber sends out signals that promote sprouting. Longer storage times also play a role: The longer the potato sits, the more it breaks down natural inhibitors that are supposed to delay sprouting.
For these reasons, even initially flawless potatoes in a typical household often sprout. This is particularly evident during the heating season when living spaces and storage cupboards tend to be warmer than recommended.
Can You Still Eat Sprouting Potatoes?
Yes and no, it depends on the progress of the sprouting.
Small Sprouts on the Potato
Potatoes with short sprouts up to about one centimeter long and without green spots can still be processed after removing the sprouts and peeling thoroughly. The glycoalkaloid levels in such cases are generally not high enough to cause acute health problems, writes the aok.
Note: Glycoalkaloids are natural, bitter protective substances of the potato plant that can be harmful to health in higher concentrations. According to the Federal Institute for Risk Assessment (BfR), α-solanine and α-chaconine are primarily found in potatoes.
How to prevent potatoes from sprouting
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Strong Sprouting on the Potato
If the sprouts are longer, many shoots appear, or the skin shows a distinct green coloration, the potato should no longer be eaten. The same applies to soft, shriveled, or damaged tubers. Increased glycoalkaloid levels can lead to nausea, stomach pain, vomiting, and diarrhea, writes the BfR. Occasionally, neurological symptoms are also described.
Storage Tips
For the longest possible shelf life, potatoes should be stored in a dark, cool, and dry place. Ideal temperatures are between four and six degrees Celsius, as found in an unheated cellar or pantry. Light promotes both sprouting and the formation of green spots, which is why open shelves in the kitchen or translucent bags are unsuitable. Better options are breathable boxes, baskets, or paper bags where moisture cannot accumulate. It is also advisable to keep them away from apples, pears, or onions, as these foods release ethylene or moisture, accelerating the aging process of the potatoes. The supplies should be checked regularly so that damaged, soft, or already sprouting tubers can be sorted out in time. This keeps the remaining stored goods fresh and sprout-free for longer.