Image of Yellow Onion

Scientific Binomial Name: Allium spp.

SELECTION INFORMATION
Usage

Raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches, hamburgers and in meat dishes.

Selection

Good-quality Onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin.

Some feel that sweeter onions will be flat-shaped from stem to root-end, not round.

Avoid

Avoid product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.

Storage

Onions should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless the onion is on the verge of spoiling.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Onions are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and an excellent source of Vitamin C.

  • Tips & Trivia
  • Keep onions and potatoes away from fluorescent lighting, which turns them green.

    To avoid teary eyes, peel onions under cold water. Water washes away volatile sulfur that causes teary eyes. Those who wear contacts tend not to be affected as much when cutting onions.

    Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.

    Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.

    The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the Allium family - the same as the narcissus (daffodils).

Write a review for Yellow Onion

tip of the day

Read More

Tip/Trivia of the Day  Archive

blog

View All

Locally Grown Is Complex

Friday, October 11, 2013

Read More