Is there anyway which prevents onions from sprouting so fast?
I usually buy a 2KG prepacked onion pack at micros or coop or wherever. Since the past few weeks these bulbs have been sprouting out so fast though i store them inside a dark box in the cellar.the cellar is dark, dry and cool.I have planted out most of the onions instead of throwing Them away and have a ?huge onion plantation' on the balcony.
Good question.
This happens to me with all the root veg; potatoes, carrots, onions etc, they sprout and or go bad within days. I think this is why the Swiss shop everyday rather than buy in bulk. This habit of buying in bulk I brought from the UK results in a lot of wasted food here.
I have a special draw in my fridge to store onions, it also helps to stop you crying when cutting them up because they are cold
Well first option would be to buy less and not the 2 kg pack. Secondly, If they sprout there is not problem. I do not care what people say, they taste fine. The problem is when they are not firm enough and then you might not want to use them raw e.g in burgers or salads, but they will still work in currys.
+1. Since we're just two people even though it is cheap we generally don't bother with the 2kg pack. Also, sprouts are not a big deal. If you don't like them, just remove that part when you cut the onion in half. We store in a wooden basket (to let air circulate) along with garlic, just on the kitchen counter.
They need fresh air - I normally hang a few around my neck, when I go cycling.
I thought you're supposed to do that with garlic?
Onions must be kept dry. The cellar is too damp/moist for them. Moisture and dark will make them sprout, and go slowly yuggy in layers.
The onions being sold now, I believe are from last years crops, so they all seem to be wanting to sprout themselves anyway.
Ever seen those photos/pictures of old farm houses where the onions (and garlic) hang in plaits from the ceiling near the fireplace? That is how to store them correctly.
Only when there are Vampires around...duh!!
Garlic is to keep Vampires away.
Edit: Snap!
We are everywhere
Knowledge update: Vampires don't like garlic flavored blood.
All the advice so far is spot on when it comes to storing onions:
very Cool
Very dark
Dry
If you are following this already, then the chances are that it's not your fault.
More likely, the case will be the fault of the product handlers before you purchased.
Your onions were probably already exposed to higher temps and sunlight well prior to your purchase, so the 'trigger' to sprout was already in motion.
No cutting off the green doesnt really work...since they start rotting in layers and whether you do cook them or not it hampers the taste.
do you sometimes bike down to zurich? i could lend you the onions to dry them whilst you cycle around- against a cuppa and piece of cake!
But isn't the green part good in salads?
A few more interesting facts about Onions
Also,
An onion should keep anywhere from 1 to 8 months after harvest.
This is goverened by:
a) The Quality of the Onion in the first place
b) The variety of the Onion
c) How tight the 'post harvest' conditions are maintained.
1-8 months is pretty broad, so don't beat yourself up if Onions are not keeping as long as they should. Just do the best you can by keeping a cool, dark, dry place to store them.
I think you're thinking of Spring Onions, or chives, etc.
although it doesn't really matter. It's not toxic, and as Sam ali said earlier, you can still eat it.
Once the 'sprouting' stage begins, the onion..... well, starts to become and Onion plant, and the process is irreversible.
turning green isn't bad, but you should eat them as soon as possible.
Make sure they are not near potatoes