![]() If all of this leaves you concerned, choose certified organic or locally grown onions and talk to your local farmer about his or her growing practices.įresh market onions (aka, “Spring” and “green” onions) are available from March through August. All of this adds up to a lot of likely pesticide use in conventionally grown onions, which make an appearance on the Environmental Working Group’s Shopper’s Guide to Pesticides in Produce. In addition, they don’t compete well with weeds. Onions are also very susceptible to nematodes and other insect pests and to a number of different fungi that can cause the bulbs to rot. The good news is that you should be able to find onions - both the dry and spring types, depending on season - at just about any local farmers’ market, year-round. As an aside: onions that have been exposed to environmental stresses like drought tend to be far more pungent. Onions are a pretty water-intensive commercial crop, which makes them less than ideal if sourced from drought-impacted areas. They are far less sharp than the other types of onions. Examples are Vidalia and Walla Walla onions. ![]() Sweet onions: are usually specially grown in certain parts of the country that have soil and climate that produces a mild, sweet type of onion.Yellow onions are great all-purpose onions. They have yellowish, papery skin and a creamy white interior. Yellow onions: (aka Spanish onions) are the most common types seen in grocery stores.They are also a bit more tender than the other types. White onions: (aka Bermuda onions) are more pungent than their yellow or red cousins.They tend to be sweeter than either white or yellow onions and are often quite large. Red onions:(aka purple onions): have reddish to purple skin and red-tinged interiors.Red, yellow and white types are available as both spring and dry onions. ![]() ![]() Onions are divided into four major types based on their color and flavor: red, yellow, white and sweet. For fresh spring onions, look for glossy skin and, if their greens are still attached, perky, fresh green tops. Also choose onions that feel heavy for their size and are not sprouting. For dry onions, avoid any mushy or brown spots, as these can cause the entire onion to rot quickly. ![]()
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