Whether you’re growing organic potatoes in soil or straw, you need to make a special effort to ensure that no part of a spud is ever naked to the sun. If it is, it’s likely to turn green—and green potatoes are toxic, because they contain high levels of a chemical called solanine that can cause neurological problems, headaches, and nausea. (Solanine is produced at the same time as chlorophyll, which is what turns the potatoes green in the first place.) Therefore, always cut away green portions of any potato, and if you detect a bitter taste, don’t eat it. Potato poisoning is rare, but it does happen.
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