Onions

If you are growing onions in your garden, you know the joy of seeing those beautiful spherical flowers adorning the tops signaling the end of their lifecycle. If not, I’m sorry.

Currently my onions are in between stages right now where there are still a few flower stalks that haven’t fallen over to dry, but for the most part both our yellow and red onions we planted earlier this spring are ready for harvesting. The best thing about onions and pretty much most alliums for that matter is that they can be harvested and eaten at any stage. But if you plan on storing them, you’ll need to do a little prep work.

That thin, papery skin you see on the onions in the store develop from a process of drying them in the sun for a few weeks. This is easily accomplished by trampling down the flower stalks and leaves to the ground or simply cutting them off about six to eight inches from the top of the onion itself. This part will shrink and the outside will develop a few more layers of paper to protect the delicate vegetable inside for months in a cool, dark place. I leave most of mine in the ground, although some do find themselves toppled over, and do not water them during this time.

While it is said that an onion can only be kept at room temperature for a few weeks, I’ve had some for months before they showed signs of decay. Cool, dry air seems to preserve them better than hot, humid air, and depending on where you live will determine your shelf life, and any cut onion should be stored in the fridge. I keep mine in Ziploc bags to prevent any odor absorption. Green onions and leeks should also be stored in the fridge, but I’ve noticed they stay fresher longer if I keep a barely moist paper towel wrapped around the base and keep them in plastic bags as well. I’ve also noticed using this method that you can get a couple extra growths of green onions if you only cut most of them off and put them back into the fridge, as they will grow new shoots.

I know some people just don’t like onions, and I feel sad for them because the onion is so incredibly versatile and used in nearly every cuisine the world over. Caramelized onions on a burger or baked chicken; crisp red onions on a sandwich; green onions added to a salad; chives and blossoms on a sour cream covered baked potato; Walla Walla sweets eaten like an apple; the humble onion has a way of making simple dish delectable.