Onions for fresh use can be harvested anytime during their growth. Onions for dry storage should be left in the ground until 20 to 50% of the tops have fallen over.

Use Storage Method 3. Dig the onions and lay them, tops attached, out of direct sunlight (to prevent sunburn)

to dry and cure for 3 to 7 days at 60 to 80°F and 40 to 50% relative humidity. Before storing, cut or remove dried tops 1 to 3 inches above the onion, remove any loose dirt, and trim the roots. Do not remove any of the protective, dry skin from the onion. Cured onions will store for 1 to 8 months.

Nutrition note: 1/2 cup cooked onion contains 46 calories, 1.5 grams of fiber, and small amounts of vitamin C (9% DV), calcium (2% DV), and iron (1% DV). Color = white, green, red.

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