Yes, those juicy, crisp, sweet to mild onions you love so much in salads, salsas, relishes and burgers are here just in time for warmer weather. Every year about this time, I start thinking about grilling, having picnics, and eating all kinds of salads and other treats made with my favorite veggie. Probably because onions this time of year, are perfect for all those things and so much more!
Growers in Texas, Georgia, and California are busy bringing in the spring onion crop this month. These onions have a higher water content and milder flavor than the onions harvested in the US during the fall and winter. Their sweet to mild taste makes them perfect for eating raw in all kinds of spring and summer dishes, but handle them with care! Because of their higher water content, spring/summer onions bruise easily and have a shorter shelf life. If you want to enjoy them as long as possible during their season, follow these simple tips.
Spring/Summer Onion Storage Tips:
Store onions in a cool, dry, ventilated place, away from direct sunlight.
Do not store whole onions in plastic bags. Lack of air movement reduces storage life.
Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.
For more tips and recipe ideas go to: //www.onions-usa.org/about/faq.php#storage