You’re halfway through dinner prep when you grab an onion—only to find it has a bright green sprout popping out the top. Or maybe your potatoes have grown little white tentacles in the pantry. Is it still safe to eat?
The short answer: usually, yes. But here’s what to know about sprouting produce and when to use it, toss it, or trim it down.
🥔 Potatoes
- Sprouting potatoes are safe to eat—as long as you remove the sprouts and any green areas.
- Those sprouts (and green patches) contain solanine, a natural toxin that can cause nausea or headaches if consumed in large amounts.
- If the potato is firm, cut away the sprouts and green skin and cook as usual. If it’s soft, shriveled, or smells off, compost it instead.
🧅 Onions
- Sprouted onions are totally safe to eat.
- The bulb might be a little softer or have a sharper flavor, but it’s still great for cooking.
- The green sprout is edible too—think of it like a bonus scallion!
🧄 Garlic
- Safe to eat, but the sprout can be bitter.
- For a milder flavor, slice the clove in half and remove the green shoot—especially if you’re using garlic raw.
🥕 Root Veggies (Carrots, Beets, Parsnips)
- Sprouting here usually just means little greens from the top.
- The root is still good to eat if it’s firm and not slimy or soft.
- Bonus: Carrot tops and beet greens are edible and great in pesto, sautés, or soups.
🌱 Ginger
- Yes, sprouting ginger is safe to use.
- You can even plant sprouted ginger and grow more!
🚫 When to Toss It
- It’s soft, mushy, slimy, or moldy.
- It smells “off” or rotten.
- It’s dried out or shriveled beyond saving.
The Bottom Line
Sprouting produce isn’t a failure—it’s a second chance. With a few quick trims, many fruits and veggies are perfectly safe (and delicious) to eat. So go ahead, save that sprouted spud or garlic clove from the compost bin. Your dinner—and your wallet—will thank you.