Onion

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Background

Onions are medium to large in size and are globular in shape with rounded or slightly tapered ends. The bulb is encased in a bright papery, parchment-like skin that is flaky, dry, and thin. Underneath the skin, the white, almost translucent flesh is firm, crisp, and juicy with many layers of thin white rings. Onions are crunchy and tender with a pungent, mildly sweet flavor and have a mellow, non-abrasive aftertaste.

Nutritional Value

• Fiber important for digestive health and keeps you feeling full
• Vitamin C important for the immune system, healthy skin, and wound healing
• Potassium helps lower blood pressure and helps muscles contract
• Iron important in red blood cell formation
• Calcium good for healthy bones

How to Shop

When selecting an onion choose ones that are firm with dry, papery skins. Avoid onions that have brown or soft spots or onions with any emerging sprouts.

How to Grow

If you have the space and desire, starting onions from seeds indoors is not difficult, it simply adds an average of two months to your planting process. Starting with an indoor container approximately 4 to 6 inches deep (your width and length will depend on the amount of seeds you would like to start), fill the container almost entirely to the top with a quality organic seed starter soil. Sow the seeds ¼ inch deep in even rows and cover lightly. Keep the soil moist and warm, and within a couple of weeks, you should begin to see green shoots emerge.

How to Store

Whole onions and shallots are best stored in a cool, dry, dark and well-ventilated room. Ideal places include the pantry, cellar, basement or garage. Peeled onions can be stored in the fridge for 10–14 days, while sliced or cut onions can be refrigerated for 7–10 days.