In reply to John Vanini ) who wrote this in
, I, Marvo, say :

I remember my mother, way back in the 1940s and 1950s, cutting and
throwing away the green, poisonous, portion of a potato and using the
rest of it in cooking - she assumed, obviously, that what was left
would be alright and safe to eat and I and my siblings are all alive
and well so she must have been right to a certain extent!



Recently, on a TV gardening program, however, we were told to throw
away the whole potato as it was all poisonous. However, in this day
and age, I don't trust everything I see and hear on TV.



This year, I had a very good crop of potatoes but some of the very
large ones are partially green. Was my mother right or should I throw
away the green ones? Having not had the problem because all our
potatoes came from the greengrocer or supermarket until I got my
allotment a couple of years ago, I'm not sure what to do.



I'd be grateful for any advice, please.

I eat them green, as long as they cook all right and will still mash. I
haven't died yet, to my knowledge, nor become ill.

Mind, I haven't died of smoking 20 Marlboro a day since I was 14, nor
drinking wifebeater to excess, driving an unfeasibly large motorbike, hang
gliding or testing the HT on the back of televisions using my fingers.

I shall probably be run over by a bus later. If I am, La Puce wants my
Bougainvillea. Everyone else can have what's left in the fridge :-)