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When & How to Harvest Rosemary

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The smell and taste of freshly harvested rosemary from the garden have got to be the most refreshing things you can experience. While the process of harvesting is very simple and easy, it is important to know when & how to harvest rosemary the right way so that your plant keeps producing for you to have a long and continuous harvest.

Rosemary is a cut-and-come-again type of crop, meaning the more of it you pick, the more you will be able to harvest. This is provided you do it properly. If you want to learn how to harvest rosemary properly, and get tips on what to do with it afterward, keep reading.

The Rosemary Plant

Rosemary (Salvia rosmarinus) is a perennial herb that can be grown in so many different climates all year round even if they are flowering, as long as the environmental conditions are right.

The rosemary plant is a shrub with fragrant, evergreen, needle-shaped leaves. It can also have white, pink, purple, or blue flowers depending on where it is in its growth cycle. It is native to the Mediterranean region and will survive the winter in warmer climates.

Rosemary however very sensitive to extremely cold conditions such as freezing temperatures. If you have this kind of weather approaching, you might need to harvest all your rosemary before the cold kills it. Either pull the entire plant from the soil or gather the leaves and young stems. You can also just cut the plant all the way back.

If you have plants that are sure to withstand the winter cold, or you live in a place with a warm climate, having one or two will usually be enough for you to use throughout the summer and still have enough to store for use through the fall and winter months.

Rosemary is a herb that makes a great companion for many vegetable dishes such as cabbage, broccoli, and carrots. If you fancy growing and enjoying this herb, learn how to harvest rosemary without killing the plant.

How to Harvest Rosemary Without Killing the Plant

Rosemary has two parts of the plant that you can harvest, these are the new tips or sprigs, and the leave. Both parts of the plant are edible.

Most of the flavor and aromatic oils of rosemary are found in the leaves of the plant. This makes them ideal for use in cooking, making tea, and many other uses. The tender tips of the stems are the best ones to use for cooking. The older ones tend to get woody and tough and are best used to infuse flavors rather than eating.

If your rosemary plant is newly planted, you will need to have to wait until it has grown a bit of length and start to bush out before you start harvesting it.

Step-by-step guide

Step 1: Harvest the plant at the right time

The best time to harvest rosemary is in the spring and summer when the plant is actively growing. Avoid harvesting it in the winter season, when it is dormant.

Step 2: Harvets new shots that are at least 8 inches long

New shoots are best for cooking as they have a lot of flavors and are tender. Shoots that are still too young need to be given time to grow so that you can have a continuous harvest.

Step 3: Cut 3/4 of the plant stems at the maximum

Never harvest all the stems of your plant at any one time. Leaving the plant with some stems will allow it to regenerate.

Step 4: Leave at least a quarter of the branch intact with as many leaves as possible

Leaving branches with some leaves will help your plant to keep producing.

Step 5: Water the plant thoroughly

While harvesting your rosemary, make sure that you keep watering it so that it can continue to put out new shoots.

Step 6: Give the plant some fertilizer

Giving fertilizer to the plant will help it to recover after it gets harvested.

Step 7: Monitor your plant for any spots or signs of unusual development or stress

Keeping a careful eye on your plant will help you to quickly notice any unusual signs on your plant so you can remedy what you can to keep your plant healthy.

harvesting rosemary

How to Cut Rosemary From Plant

Most gardeners cut off full sprigs, and then strip off the leaves depending on the intended use. To strip off the leaves, simply run your fingers along the length of the stem from top to bottom. You can also just pinch them off with your fingers.

Instead of cutting off full sprigs of rosemary, you can also just take individual needles from the plant as needed.

However, you choose to harvest rosemary, always cut the tender, new tips or stems. The best ones to harvest are those that are 8 inches or longer. Identify those and cut off the top 2-3 inches with sharp pruning shears.

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How often you harvest your rosemary will depend on a few factors. These factors include the age or size of your plant and how much you harvest at a time.

If you are cutting a few sprigs here and there, you can harvest as often as you like with no fear of overharvesting your plant. If you take a large harvest at a time, about 1/3 of the plant’s total size at any one time, the plant will definitely need more time to recover.

Always use sharp pruners or kitchen scissors to cut off the stems instead of pulling or tugging on the branches. And be careful not to harvest too much at a time or your plant may not be able to recover.

Only pick the healthy stems that have green leaves. If you notice any yellowing, browning, or dry needles, do not harvest them as they may not taste good. You can however cut them off and give the plant a chance to grow healthy foliage.

Regularly trim the plant even if you do not harvest for use. Doing this every two weeks will help to encourage new plant growth. You can freeze some of your trimmed-off rosemary for long-term storage in an airtight container or ziploc bag.

When to Harvest Rosemary

The best time to pick rosemary is in the spring and summer when the plant is actively putting on new growth. It is best to pick the sprigs in the morning after the dew has evaporated before the afternoon heat has set in.

As soon as your plant is established and is putting out new growth, you can harvest it during these time periods. Look out for supple green stems emerging from the already existing branches to know when the plant is ready for harvest.

Are Rosemary Flowers Edible?

Rosemary buds are tiny flowers that appear when the rosemary plant is in bloom. These flowers are edible and can be used for many different things.

They have a slightly sweeter flavor than the leaves. They are perfect for garnishing various dishes and adding colors to salads. They have a similar flavor and aroma to the leaves and stems, only taste a bit sweeter.

What to Do With Freshly Harvested Rosemary

Refrigeration

Freshly picked rosemary can be enjoyed right away but chopping it up and adding it to soups, stews, sauces, or even roasts, or infused into other foods. Any leftovers can be safely stored in a small glass or vase and kept in the fridge for use within a few days. If it is whole sprigs, keep the ends submerged in clean water and they can last for up to two weeks.

Refrigeration is a good short-term storage solution and will keep rosemary fresh for about 2-3 weeks. There is no need to wash the sprigs for refrigeration, it might actually help them store longer. Simply clean them with a damp towel. Place your cleaned sprigs in a container and store them in the crisp drawer of the refrigerator.

Freezing

If you want to store your rosemary for longer, you can freeze it. These silicone ice cube trays are great and easy to use to turn rosemary into ice cubes and store them in an airtight container or ziploc bag so they do not get any off flavors.

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Drying

Another long-term storage option for rosemary is drying it. Unlike other herbs such as parsley and basil, rosemary does not lose its flavor when dried.

Using a food dehydrator is one quick way of drying the herb. You can dry whole sprigs using a low setting that is suitable for herbs. If you do not own a food dehydrator, use the traditional method of air drying.

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For drying, it is best to harvest stems of about 6-8 inches, but any length will do. Hang them up in bunches in a dark, dry, and warm place, or lay them flat on wire racks, and make sure you do not tack them in layers as this may delay drying or even make them rot. Place a tray under the drying herbs so it will help to catch any bits that fall off as the herbs dry.

Keep in mind that dry rosemary is much harder and woody than when it is soft. You can crush or grind the dried leaves to make them easier to cook with, but they retain flavor better if they are kept whole.

How Long is Rosemary Good For?

This fragrant, vigorous, and evergreen herb can be harvested all year round, although the best time to harvest it is in the summer and spring, just before it flowers and when the aromatic oils are at their best and the plant essence is best preserved.

If you take good care of your plant, it will keep producing healthy, and if you harvest it the right way might keep it around for about 15 years or more.

Once harvested, you have multiple options on how to store it:

  • Refrigerating for up to three weeks
  • Freezing for up to six months
  • Drying for as long as you desire

If you do any of these the right way, your rosemary will stay good.

Tips to Improve Your Rosemary Harvest

  1. Rosemary is a relatively drought-tolerant plant, but you must water it regularly if it is in a spot or pot that does not get a lot of rain. This will surely keep your rosemary harvest good. The plant also hates getting too wet, so make sure you grow it in well-draining soil to avoid any water-logged conditions that may kill the plant.
  2. If you are in a colder zone, plant your rosemary in containers so that you can bring them in during the cold winter months.
  3. If your previously healthy plants are getting less vigorous over the growing seasons, take cuttings from them and grow new plants to replace them. They may be losing vigor due to age.

Quick Summary: How to Harvest Rosemary

Knowing and using the right method of harvesting rosemary is key to maintaining the productivity and vigor of your plant, and will determine how long your plant will last. If you want only a little bit to prepare a dish, you can simply just pluck individual needles directly from the plant as needed.

Most gardeners snip off full sprigs and then strip the leaves when they harvest rosemary. This way they only get what they need and leave the plant to keep growing.

Harvest rosemary by snipping sprigs with pruners or kitchen scissors, and avoid any pulling which may damage the plant. Harvest the new growth on the plant to get the best flavor for cooking. New growth will be flexible and lighter green while older growth will be woodier and darker.

We hope you found this article informative and that you will now confidently grow and harvest your rosemary the right way.

Happy growing!

How to Harvest Parsley Without Killing the Plant – 8 Easy Tips

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Parsley is one of the most widely used herbs in the world. It is extremely easy to grow and harvest, meaning you can plant in and always have parsley when needed. It is however key to know how to harvest parsley without killing the plant.

Once harvested, it stores extremely well and you can preserve it in many different ways to ensure a continuous supply of this herb all year round. Although usually used as a garnish, it has amazing flavors that can take both cooked and raw dishes to the next level. To keep enjoying this plant, keep reading to learn the exact way to harvest it without killing the plant.

The Parsely Herb

Parsley (Petroselinum crispum) is a flowering plant belonging to the Apiaceae family. It is native to the Mediterranean regions of Greece, Morocco, and the former Yugoslavia. It has since been introduced to Europe and all other areas in the world where the climate is suitable for its growth. It is widely cultivated as a herb and used in various dishes.

The plant is bright green and is a biennial with feather-shaped leaves. It prefers temperate climates but does well in a range of conditions.

There are two primary varieties of parsley, that is flat leaf and curly parsley. The curly leaf is the more popular of the two, but both varieties are used for culinary purposes. The flat leaf parsley is also known as Italian parsley.

Both varieties of parsley have a refreshing earthy taste and a subtle scent and are mostly used in vegetable dishes, stews, soups, salads, and sauces. Parsley is more commonly used in traditional Middle-Eastern and Greek foods.

In addition to having a great state, parsley has various nutritional benefits. It is rich in many nutrients, especially vitamins A and C, and iron.

The ideal growing conditions for parsley include moist, well-drained, and loamy soils, and full to partial sunlight. It prefers warmer climates but can withstand light frost without too much damage, and will re-emerge in the spring. It is also an easy plant to grow from seed and has high rates of germination.

If you are a lover of butterflies, parsley has n added benefit for you and your garden. It is an excellent host for swallowtail caterpillars (Papilionidae) and will multiply in your garden if you grow parsley.

How to Cut Parsley Plant

The parsley plant is harvested for its flavourful leaves as well as its seeds. When doing this, it is best to cut the younger plants for leaves. Younger stems have a stronger flavor. The older plants, which may maybe be in their second growing season are better suited for harvesting seeds.

Does Parsley Grow Back?

Parsely takes about two to three weeks to grow back after harvest. As a result, you need to plan your harvests accordingly to give your herbs enough time to grow again before the next harvest.

If you cut down the parsley plant entirely, it will eventually grow back. It will just take a long time to do so. Only cut what you need at any time to allow the plant to continue growing and producing for a long time.

parsley fun facts

How to Prune Parsley

Parsely should be pruned back regularly to increase yield. Even if you do not plan on using the herb, you need to prime it once every couple of weeks. The more you cut, the bushier your plant will grow back.

Here are simple tips on how to prune parsley for a better harvest:

  • Whenever you harvest your parsley for use, also snip off some stems on the outside of the plant
  • Trim off any yellow or brown leaves and stems to encourage new, healthy growth
  • Trim the plant at the base of the stem, closer to the soil. If you trim higher, you may slow down plant growth
  • The plant prefers a clean cut, so when you cut, use a sharp pair of scissors instead of pinching off the plant

When to Harvest Parsley

Parsley takes about 70-90 days to grow before it s ready for harvesting. You do not have to wait this long before you can start harvesting some leaves. It is however advisable to wait until the plant has produced ample foliage before you start harvesting the leaves.

If all this sounds confusing and you are still unsure, just wait until your plants start getting bushy and have lots of branching leaves before you start to harvest them.

Parsley is a biennial plant that is often grown as an annual and grows back when cut or harvested. When grown in temperate climates, it can be harvested all year round because the temperature stays right for it to keep growing. In other regions, the growing season of the herb is from spring right through fall.

The best time of day to harvest parsley is in the morning before it gets too hot in the day. The plant has the most potent flavor during this period during the high content of essential oils.

How to Pick Parsley – 8 Simple Steps

When it comes to harvesting parsley, you want to make sure that you do it in a way that will keep your plant growing. Follow these eight simple steps to ensure this.

Step 1: Choose younger plants

Younger plants have the best and strongest flavor. These can be harvested after the first year of growth. These can be harvested even in the first year of growth provided that are big enough. This will help the plant to keep putting out new growth.

Step 2: Only harvest plant stems that have at least three segments

Stems that have three segments are considered mature enough for harvest. Those that have only one or two should be left alone.

Step 3: Cut at the base of the stem

It is better to cut the plant at the base than at the top of the stem. This will help the plant to bush out better when it grows back.

Step 4: Cut leaves from the outer parts of the plant

Harvesting the older outer leaves of the plants will help the plant to direct its energy toward new growth.

Step 5: Harvest continually

Harvest your parsley in small batches throughout the growing season. Doing this will help the plant to have enough leaves and stems on it to keep regenerating for a continuous harvest. A good rule of thumb is to always leave ½ – ⅔ of the plant intact when harvesting. Always give your plant about a week to recover between harvests.

Step 6: Bulk harvest at the end of the season

If parsley is planted outside and it is in a cold climate, it is most likely going to get killed by the winter. So right before the winter comes, harvest all your plants and store them. This will give the plant a chance to grow back in the next season.

Step 7: Use your harvested parsley

You can use your parsley freshly harvested

Step 8: Store your harvested parsley

You can store it by refrigerating, freezing, or drying it for long-term storage.

Harvesting Parsley Seeds

After a parsley plant has grown and matured, it produces seeds. This does not happen in the first year of growth. If you would like to harvest seeds from your parsley plants, closely monitor them when they enter the second year of growth. This is when they typically flower ad produce seeds, at the end of their life cycle.

To get a good crop as the growing seasons go by, remove any weak, unhealthy, or imperfect parts of the plant at the end of the first season. This will allow the second-year growth to be much stronger, and healthier and produce good-quality seeds.

You will see that the seeds are ready to harvest when they have darkened. At this point, you can cut them from the plant by removing the stem right below the seed head. You can use sharp scissors to do this, or simply use your fingers to pinch off the seed heads.

Do not move the seed heads too much while harvesting as shaking them will cause the seeds to scatter. Because the seeds are very small, they will be hard to recover. Place the harvested seeds in a paper bag and let them dry. Once they are dry, shake the bag to separate the seeds from their heads. and then you can store them in a cool dry place until they are ready to use.

How to Store Fresh Parsley

Fresh parsley can be stored at room temperature for short-term storage. To do this, bundle the stems together and snip the ends. Then place the stems in a glass or vase filled with water. This way, your parsley will last for about 2-3 days. Wash the parsley before you use it.

You can also store them in the refrigerator for short-term storage. To store them this way, wash your harvested stems and remove any dirt or dust from them. Use a paper town or a dry kitchen cloth to dab them dry. Place them in the vegetable crisper section of your refrigerator, and they will stay fresh for up to 10 days.

Freezing is an option for a longer-term storage solution. You can freeze whole sprigs or cut the leaves small and freeze them with some water in ice cube trays. Frozen parsley will retain its flavor but lose its crispiness. Keep this in mind if you freeze it.  Frozen parsley can store for up to six months.

One of the best ways to store parsley for a long time is to dry it. Hang harvested and washed whole sprigs upside down in a warm, dark, and well-ventilated area for them to air dry. It will take about 7-10 days to dry completely. Once completely dry, crumble the leaves and store them in an airtight container or bag.

Another drying option is to use a food dehydrator to dry your parsley quickly and easily. Only use the air drying option as high heat can negatively impact the flavor of the herbs. Store your dried herbs in a mason jar sealed with a food saver and jar sealer attachment.  Use dried parsley within 2-3 years.

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Quick Summary – How to Harvest Parsley without Killing the Plant

Harvesting parsley is an extremely easy and quick process, and can be done in a way that will allow you to harvest continually throughout the growing season. To do this, just take what you need each time you harvest.  Don’t cut the plant all the way back, and don’t pull the plant. – just snip off a stem or two or three. This will allow your plant to grow back healthier and bushier.

Be gentle when harvesting. Use sharp scissors or knives but do not give in to the temptation to pull or tug on the plant, even if it is a bit hard to cut. Pulling may damage the plant and ultimately kill it.

Remember also to harvest the older leaves first, to allow the plant to direct energy into growing new foliage. As a result, your plant will keep producing parsley all season long.

Harvest your herb continually, even if you do not plan n using it. Pruning the plant, and taking off the outer leaves and stems will encourage new growth and will cause your plant to grow better.

We hope this article has provided you with everything you needed to know about how to harvest parsley without killing the plant.

Happy growing!

How to Harvest Thyme Without Killing the Plant [Best Tips]

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Thyme is one of the most commonly grown household herbs due to its ease of growth. To get a prolonged harvest and enjoy more of this herb, you need to know how to harvest thyme without killing the plant.

Thyme grows really fast and well if provided with the right growing conditions, and is an extremely versatile herb for adding flavor in cooking and baking. Keep reading to learn more about this incredible herb.

The Thyme Herb

Thyme, scientific name Thymus vulgaris, is a plant native to the Mediterranean but is currently grown almost everywhere in the world. It is a hardy, perennial plant belonging to the mint family that is extremely easy to grow. Because of this and its size, it can be grown in a variety of areas such as in the garden, on the porch, and in any indoor environment.

This wonderful herb has a pleasant, pungent clover flavor that brings some people, good memories of summer!

Thyme comes in at least 50 varieties with different flavors and fragrances. Different thyme varieties are used for different purposes. These are the fragrant ornamental and culinary varieties. The culinary varieties of thyme are usually evergreen, and the English variety is mostly used in cooking.

Taking care of or maintenance of this herb is quite simple. It does not require much care and develops easily. For starters, it is drought friendly so it has low watering needs. If you are into bees, you will love it even more because it will attract bees to your garden. It is usually harvested in the summer months but depending on the climate where you live, you can easily harvest it late into the fall.

Harvesting Thyme Herb

Harvesting thyme the right way is of utmost importance. It is difficult not to know when the right time to harvest thyme is, as it can be quite easy to tell. The most important thing with harvesting thyme is to wait until the plant has grown to 8″ – 10″ in height. Once it has reached this height, you can safely harvest the herb without the risk of killing the plant.

Only trim a few stems at a time for cooking. If you want to do a larger harvest, you should wait until the plant has developed more and produced larger biomass. Regardless of what stage of growth you harvest your thyme at, always leave a few leaves on the plant for it to regenerate.

When harvesting thyme, do it right before the plant starts to flower. This is when the flavor is the most intense. It reduces after the plant flowers. If you can, always harvest thyme in the morning when the plant’s dew has dried from the leaves. The flavorful essential oils are at their peak at this time.

facts about thyme

How to harvest thyme so it keeps growing

Just as important as knowing when to harvest thyme, you need to know exactly how to harvest it without killing the plant. Here are the steps that you need to follow:

  1. If you want enough to cook one dish, simply cut one or two stems by clipping the stems back to the woody section of the plant.
  2. If you want only a few leaves for a smaller meal, rinse the whole stem while it is still on the plant. Then use your fingers or a herb stripper to pull the leaves off the stem.
  3. To harvest thyme for drying, use a pair of garden clippers or scissors to cut off the top 5-8″ of growth and leave the tough and woody plants behind.
  4. Whatever purpose you want to harvest your thyme for, you can cut back as much as you want from the plants but always leave about 4-5″ of growth behind so that your plants can regenerate. If you harvest your thyme in this way, you will be able to easily get 2-3 harvests from the same plant before the winter arrives.
  5. Trim your plants regularly. Trimming your plants regularly is very good for them so do not be afraid to do it. It will encourage new growth to keep coming, while also helping keep the plant in a compact shape. This is especially desirable if you are growing your plant indoors or in a compact space. When you trip, always be careful to leave at least five inches of growth. This will keep your plant thriving.
  6. The first time you harvest your thyme, do not harvest more than a third of the plant. This way your plant will keep growing and establish well, then you will be able to harvest more from it in the future. If you overharvest it early on, it may not recover.
  7. Trim your thyme plant whenever it gets leggy to encourage continuous growth.

How to Preserve Thyme

As we have already mentioned, a healthy maintained thyme plant can produce so much herb that you can harvest and store, even more, if you have multiple growing plants. Depending on how long you wish to store your thyme, there are various ways that you can preserve it.

Store fresh spring

Keep a fresh spring or sprigs of thyme in a glass of cool water, like you would keep flowers in a vase. Change the water regularly and make sure that the glass never runs dry. You can keep them fresh for a couple of weeks this way.

Refrigeration

Fresh thyme leaves that are still attached to the stem can be kept fresh in the refrigerator for about a week or two before they go bad or loses their flavor. Store fresh thyme leaves in the refrigerator in an airtight container with damp paper towels. They will help to maintain freshness.

Drying

If you want to store the herbs for a longer period though, drying might be the best way to do it. The good news is that thyme is one of the easier herbs to dry. If the temperatures are warm enough, you can even let it air dry.

To dry your thyme:

  • Gently rinse off harvested thyme stems in cool water from the tap or fill a sink or bowl and wash them thoroughly.
  • Pat them dry with a paper towel or a clean towel and then let them air out for about two years or until they are completely dry.
  • Gather the stems into bundles that you can use per dish that you prepare. Tie the stalks of the bundles together at their ends using a string or twine. Hang the bundles in a dark, warm, and well-ventilated area. Spread them out on a paper towel, rack, or tray in a single layer, especially in a humid area. Keep them away from direct sunlight.
  • You can place the herb bundles in paper bags with slits if you wish. This will protect the herbs as they dry and catch leaves that may fall off.
  • Expect to wait about 2-3 weeks for the herbs to dry. The exact amount of time will depend on the humidity levels and other environmental conditions. Because thyme leaves a quite small, check on them regularly as they may dry quicker than expected. You will know that the leaves are sufficiently dry when they turn crispy and start crumbling. At this stage, you can take and store them in storage containers, and label and use them as you go. Stored this way, your thyme can last for up to two years. The one disadvantage of dried thyme is that it does not have as strong of a flavor as its fresh counterpart. But you will still get to enjoy it.
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Freezing

Another option for long-term storage option for thyme is freezing. You can do this by chopping the leaves up into small pieces, putting them in ice cube trays, and then filling them up with water all the way. Frozen thyme can store for a few months. If however, your thyme starts to turn brown before you use it, it is best to toss it as consuming it in that state may be unsafe.

You can also make herb oil cubes. Pick thyme leaves from the stems and place them in an ice cube tray. Cover the leaves with olive oil and store them in the freezer. These cubes will last for a few months and will be convenient for easy cooking as you can take one or two cubes and toss them into a pan to cook.

Conclusion – How to Harvest Thyme Without Killing the Plant

Thyme is an incredibly versatile herb that is so easy to grow and enjoy. To keep enjoying the long-term benefits of growing this plant, it is important to know how to harvest thyme without killing the plant. If you follow the advice provided in this article, you should confidently be able to grow, harvest and store your thyme so you can enjoy it for as long as you like, whether it is in or out of season.

We hope you found this article helpful.

Happy growing and harvesting!

Can You Eat Potato Leaves? [Potato Leaves Facts]

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Potatoes are some of the most versatile and commonly consumed foods around the world. There are so many ways in which this root vegetable can be prepared. But can you eat potato leaves in addition to the root?

The harvested root of the potato plant is used for many culinary purposes such as making salads, chips, crisps, and many other dishes and snacks. It can even be ground into flour to make various baked goods. Keep reading to find out if the leaves of the potato plant are as versatile as the root.

What Are Potatoes?

Potatoes (Solanum tuberosum) are a perennial vegetable belonging to the Solanaceae or nightshade family. Native to the Americas, they were domesticated by Native Americans in multiple locations. Wild species of potatoes can be found in various areas of the United States and Chile.

Potatoes have now been introduced and are cultivated in just about every continent in the world and are one of the world’s largest food crops.

All the different types and species of potatoes make a delicious and nutritious addition to any diet. They are a great source of vitamins C and B6 and have twice as much potassium as those found in a banana.

However, not all parts of the potato plants should be eaten. Just like other plants in the nightshade family such as tomatoes, eggplants, and peppers, some parts of the potato plant are poisonous if consumed.

Vegetables in the nightshade family produce fruits that are healthy and safe for consumption, but other parts of the plants and their foliage may contain a high concentration of a compound called solanine that is toxic to humans and many animals.

Are Potato Leaves Edible?

The simple and straightforward answer is no! “Irish” potato leaves are not edible and should not be consumed at any cost. Generally, however, depending on the variety of potatoes you can and can not eat potato leaves.  Irish potato leaves produce steroidal alkaloids, solanine, and chaconine. These toxic compounds can be present in high concentrations in the leaves of potatoes, which could be harmful if consumed by both animals and humans. Sweet potato leaves however are perfectly safe to eat.

Solanine and chaconine are produced by plants as natural pesticides to protect themselves from insects devouring them. These two compounds, therefore, make the plants bitter tasting. This also helps the nightshade plants avoid being eaten by herbivores and various pathogens.

Solanine is present in all parts of the potato plant, but it is more concentrated in the leaves and stems, which are the parts of the plants that have to do with photosynthesis.

Some people are more sensitive to solanine and even a small amount can cause them to get sick. Children and small pets are also at a higher risk of solanine poisoning due to their small size. A concentration of 20mg of solanine per 100g of plant consumed can be toxic. Potato leaves are not and should not be used in the kitchen. Keeping them out of your kitchen will help you avoid accidental ingestion.

If you eat any part of a potato and it tastes bitter, you need to stop immediately. That bitter taste could be an indication that there is solanine present. If you ever accidentally consume it accidentally, however, there is no need to panic. Just drink plenty of fluids to try and flush it out. Monitor your symptoms over time. If you continue to feel worse, contact a doctor immediately. Potato leaves should never be eaten

Can You Eat Potato Greens?

Are potato leaves poisonous? Can you eat them? Absolutely not. The only part of the potato plant that you should eat is the root. Any part of the potato that is or has a green color should by no means be eaten. If eaten, it can lead to serious health issues and even death due to solanine poisoning.

potato leaves edible

Are Potato Plants Poisonous?

The whole potato plant is not poisonous. There are only certain parts of the potato plant that are poisonous. Potato leaves and plant parts that are not the actual potato are not edible and can be poisonous.

The leaves stem and any new shoots and buds of the potato plant contain high amounts of solanine. In addition to this, potato tubers (the actual potato) that have been exposed to sunlight for an extended period of time and turned green also contain high amounts of solanine and should not be eaten.

The only part of the potato plant that is safe to eat is the underground tuber which has not been exposed to the sun and has no green color on it. If you have stored your potatoes and they start to sprout, you must remove the sprouts before eating them. As long as the potatoes have no green pigment, they should be perfectly fine to eat.

If your stored potatoes have a small patch of green on the surface, you can simply trim it away and wash the potato and cook it. If you find that the flesh is also green, however, you should toss the whole potato.

Another part of the potato plant that should not be eaten is the little fruit that the flowers produce. These fruits look like small tomatoes and may be confusing especially to small children. They should not be eaten because they are also poisonous.

Animals should also be kept from eating any green parts of the potato plant. To keep your animals safe, fence off any areas where the plants are. Remove any leaves that fall onto the land where they may be accessed and consumed by livestock.

If you suspect that an animal has eaten any poisonous part of the potato plant, immediately seek veterinary care, and with the proper treatment, the animal should be fine.

Solanine poisoning rarely ever leads to death because you would have to eat extremely large quantities for it to have that effect. If you consume small quantities of solanine, here are some symptoms of poisoning that you may experience;

  • Gastrointestinal pain such as a burning sensation in the mouth and throat, pain in the abdomen, loose bowels, nausea, and vomiting.
  • Skin discomforts such as an itchy neck and overly sensitive skin
  • Headaches
  • Difficulty with breathing
  • Fatigue
  • Feeling weak
  • Weak or rapid pulse
  • Hallucinations
  • Delirium
  • Coma
  • and in rare cases, death

Never make the mistake of thinking that cooking will destroy solanine from potato plants because it does not. It does not matter whether the potato is raw or cooked, they’re both toxic. Any part of the potato plant that is green is not fit for consumption, and uncooked potato tubers are inedible even if they do not have a green color.

Solanine poisoning

Solanine poisoning is mostly displayed via gastrointestinal and neurological complications. Symptoms usually occur between 8 and 12 hours after ingestion of high-solanine foods.

Some scientific studies have shown that there is a correlation between the consumption of potatoes that have late blight, which increases the levels of solanine and other glycoalkaloids, and the occurrence of congenital spina bifida.  birth defect in humans.

Although the mechanism of solanine poisoning is still to be well understood, it is best to avoid any vegetables that could potentially lead to poisoning.

Are Sweet Potato Leaves Edible?

Sweet potatoes (Ipomoea batatas) are often mistaken for nightshade because of the name similarity with potato, it might be tempting to think they are from the same family. Despite the name being similar, sweet potato does not belong to the nightshade or Solanaceae family and are not related to regular potatoes.

Unlike potato leaves, sweet potato leaves are edible. They do not contain any solanine and are not toxic. The leaves can be eaten raw in salads or cooled and served as a side vegetable like spinach. They can also be added to stir-fries. Sweet potato leaves are a common ingredient in many Asian-style dishes.

Sweet potato leaves are an excellent source of vitamins and minerals and therefore can be an excellent addition to your diet. They are rich in vitamins A, C, and B6, as well as manganese and potassium. The composition of these nutrients will depend on the variety of sweet potatoes.

Potato vs Sweet Potato Leaves

To avoid mistaking potato leaves for sweet potato leaves, it might be helpful to know how to clearly distinguish between the two by knowing their descriptions.

Potato leaves have a smooth leaf edge compared to the serrated edge of regular leaves. The leaf has an oval shape and may have notches that separate large lobes. They have a dark green color and would be bitter if you tasted them.

Sweet potato leaves on the other hand form a trailing vine. They are heart-shaped or have deep notches The leaves have a glossy green appearance that may also have a reddish tint. They have prominent veins that radiate from the base of the leaf. They can be medium to large in size and have a cordate or heart shape with pointed tips.

Sweet potato leaves grow in an alternating pattern and may have multiple lobes, known as palmate, depending on the variety. The colors of sweet potato leaves can range from dark to yellow green, and purple, and they usually have a darker surface and be lighter on the underside of the leave. They glow on green, slender terms on creeping vines that can grow up to four meters in length. The top 10 cm of the leaves and stems are the most tender parts of the vine and are the most commonly consumed.

What to Do With Potato Leaves?

Since you cannot eat potato leaves, what can you do with them? One thing you can do with potato leaves is to compost them. Composted potato leaves can be an excellent source of nutrients to help enrich or improve the quality of your soil. If you decide to do this, be careful not to add too many of these leaves to your compost heap as they can cause the compost to become acidic. This would limit the number of plants you would be able to use your compost on.

Another thing you can do with potato plant leaves is to simply throw them away. Throw them away in a place that your animals will not be able to reach, as this may lead to various health problems. If you can, dig a hole in the ground and bury the leaves in there. Just remember not to plant anything in that area that does not like acidic soil or it will not grow well and may even die.

Can You Get Poisoned By Touching Potato Leaves?

Since we have explained extensively the problems associated with potato leaf consumption and solanine poisoning, you may be wondering if it is possible to get poisoned by touching or handling them. There is no need to worry about this because handling potato foliage poses no risk to you or your pets.

You would only get poisoned if you infested considerable amounts of the poisonous parts of the plant. You can safely handle or carry all the green parts of the potato plant without worrying about any possibility of poisoning.

Conclusion – Can You Eat Potato Leaves?

Potatoes are a popular and versatile vegetable that is consumed by all cultures throughout the world. This amazing vegetable however has certain parts of it that are not fit for consumption as they can lead to terrible health effects and even health if consumed in large enough quantities.

The stems and leaves of potatoes, along with those of all the plants in the nightshade family should not be consumed by humans or animals. The solanine contained in them is toxic. This also goes for any potato tuber that may have a green pigment on its flesh. It should be gotten rid of or used for composting.

You cannot destroy the solanine contained in potato greens by cooking. Under no circumstances should potato greens be consumed.

Sweet potatoes are from a different family to “Irish potatoes”. Even though it might be easy to think they are related, sweet potato leaves can be safely consumed and actually have various health benefits.

To avoid accidentally consuming poisonous potato leaves, learn how to distinguish between the two. You can read the guidelines provided in this article or use other resources to assist you in this regard.

We hope this article has been of great help in improving your understanding of potato plants and their dangers. While the risk of death from solanine poisoning is quite low, it is better to be safe than sorry. In conclusion, avoid any green parts of the potato plant.

Stay safe and happy gardening.