Potato storage secrets: Keep tubers firm and fresh till spring

Follow these potato storage methods, and the tubers will remain firm for a long time. You also won't have to worry about wrinkled or green skins or sprouts. Thanks to my grandfather's simple trick, nothing will endanger your potatoes.

How can you handle an ample supply of potatoes? Providing the tubers with the right conditions will remain firm until spring, won't sprout, and won't turn green. The rules are simple but must be strictly followed; otherwise, the potato skin will start to wrinkle, and rot may even appear. I also recommend my grandfather's method. Few are aware of this storage technique for tubers.

Potatoes need a dark, cool place and not too humid. Such a place can be a basement, pantry, or garage. If the temperature is too high, potatoes may start to sprout or rot (the optimal temperature for storing potatoes is between 7-10 degrees Celsius). Humidity should be moderate, around 80-90% (if it's too dry, potatoes can dry out and wrinkle, and if it's too humid, they can start to mould). Additionally, exposure to sunlight should be minimised. My grandfather mixes potatoes with acorns and chestnuts collected in the autumn. This method helps eliminate unnecessary moisture and prevents the tubers from sprouting.

There are many ways to store potatoes. The simplest is to place them in wooden crates or baskets that are ventilated and stable. The tubers should be arranged loosely without pressing them together. They can also be spread out on the floor or shelves, covered with a straw, paper, or cloth layer. It is important not to mix different varieties of potatoes, as they may have different shelf lives and affect each other. Also, remember to regularly check and remove any diseased, damaged, or sprouting potatoes.

Potatoes stored improperly can lose their nutritional value, flavour, and texture and become hazardous to health. Heat, light, and moisture all contribute to potatoes starting to sprout. Such potatoes lose starch and vitamins, become soft and bitter, and the sprouts contain a lot of toxic solanine. Sprouting can be prevented by maintaining a low temperature and limiting light exposure.

Potatoes that are poorly stored can also turn green. This process is caused by exposure to sunlight, which stimulates the production of chlorophyll and solanine. Another consequence of poor potato storage is rotting—the breakdown caused by bacteria, fungi, or viruses. Rotting can be prevented by keeping the storage area dry and clean, avoiding mechanical damage, and removing diseased and damaged potatoes.