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 This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, VitaminB6, Folate, Potassium and Manganese, and a very good source of Vitamin C. The onion is a very important bulb vegetable in terms of its healing properties.  It increases blood circulation; can relax the muscles; may help to reduce serum cholesterol after a fatty meal.  Taken daily, it may help reduce cancer of the digestive track and reduce nervous debility.
(An Endless Harvest: Betty Levine)

The young onions can be stored for a short time in the refrigerator but should be used within a week or so.  But sometimes in later summer you will start getting mature onions,  One of the great things about onions is that they store so well and taste as fresh as onions do after storage.

When you receive your mature onions you will probably notice that the stalks of some onions are much thicker than others are.  Thick stemmed onions do not store as well as the ones whose stalks have shriveled away completely, so I advise using these first.  Also, don't try storing the immature or soft ones, they may rot or start sprouting.  If any do start sprouting, don't throw them out; just use them as you would spring onions or scallions.  Onions are ready to store when the skins rattle and the roots are dry and wiry.  Do not wash them before storing!  Onions will keep best in a very dry place and at temperatures between 32F and 40F and the closer to 32F the better.  The temperature in a root cellar is usually a little higher.  That's okay; root cellar temperature is a compromise anyway.  You can't please all the vegetables.  Refrigerator temperature is about right, although, it is probably too humid for storing too long.  Either, place your onions in a mesh bag for hanging,. Or spread them in a flat box, but pile no more than two deep.  Without air circulation they're apt to start new growth in the dampness or, worse yet, they may rot.

Another method for long-term storage is to cook them up in a recipe and freeze or can them.



Sautéed Onions
~Tassajara Cooking, by Norval Delwyn Carlson


Slice, dice or section the onions.  Sauté the onions from two to five minutes.  Allow longer cooking time for bigger onion sections.  The onions will  first turn translucent, and then begin to brown.