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you can still eat them(onions) but they will be quite soft and horrible. When potatoes shoot and go green they become very bitter and have a poison in them (?oxalic acid?)
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For green potatoes:
Green potatoes All potatoes contain natural toxins called glycoalkaloids, usually at low levels. But higher levels of glycoalkaloids can be found in green parts of potatoes, sprouted potatoes and potatoes stored in light. Severe glycoalkaloid poisoning is very rare, but it's important to store potatoes in a dark, cool and dry place and not to eat green or sprouting parts. If you've removed the green parts and the potatoes still taste bitter, don't eat them. And if you come across a green potato crisp, it's probably best not to eat it. |
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Solanine is the glycoalkoid poison present in potatoes (and other nightshade plants) which increases when tubers are exposed to light (indicated by greening).
http://en.wikipedia.org/wiki/Solanine |
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As for onions:
These shoots are the beginning of the onions second stage in life -- producing seeds. Onions are biannual vegetables that grow from seeds to bulbs the first year and bolt, or sprout seed stalks the second year. The seed stalks are edible Read more: How to Grow Onion Bulbs From the Supermarket | eHow.com http:// |
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if the onion is not soft and going bad and these shooting tops are nice and green you can use them just like the rest if the onion, i always do, and anything you can do with a spring onion you can do with these shoots.
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Question Author
thanks everyone, ill test them ouit
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