How To Select And Store your Onions?

How To Select And Store Your Onions?

Selection: Both dry and green onions are available all the year round. While buying onions, choose the ones that are clean, well-shaped, with no opening at the neck. Their necks should be tightly closed and should not have a thick woody center. They should be firm with crisp, dry, bright and shiny outer skin with a crackly feel. The base should be whitish in color, measuring about 2 to 3 inches. Avoid the ones with soft spots, damp and moldy patches as this is an indication of inferior quality. Sprouting onions should be avoided as this indicates age and poor storage. However, if sweet onions have sprouted in your pantry, you can use the green sprouts as a substitute for scallions. There should not be dark powdery patches under the skin as this is an indication of mould that may spoil the flesh. They should have a mild smell.

Storage: Dry onions can be stored for several months. Whole onions should be stored in a cool, dry, well-ventilated place where they will last for about 4 weeks. Avoid refrigerating them as this will turn them soft. As they absorb moisture, they should not be stored below the sink. Often, partial onions remain after the preparation of meals. These onions can be stored for reuse. They should be wrapped in plastic or placed in a tightly sealed container and refrigerated for use within 2 to 3 days. Besides proper storage, onions should be inspected regularly. Slimy or discolored onions should be discarded. Sprouting onions can be eaten after chopping away the green portion. Spring onions can be refrigerated for up to a week.