Only Onions

[robby]

I have a closet full of hanging onions, and now the trick is to see if they will last. It would be best to keep them at 40F degrees, but that's not practical during a California summer. I stopped watering them a few weeks before harvest and dried them in the garage for a couple weeks, and now they are hanging on long strings, in the coolest, darkest place that I have.

My fallback position is to dehydrate them, but that will be a hassle and the quality is never the same.

I like the red ones best, and should eat them first anyway, because they are sweeter and probably will go bad first. The yellows are strong tasting and are likely to last the longest.

I'm almost done picking the green bunching onions, and will plant more red, yellow, and green onions this fall.

 

Comments

[ccjohn.livejournal.com]

I like white onions. The strips. Good bite. Do not know if yellow and white are synonymous.

Red onions, I am told some people don't like them. I never thought about the difference much.

Green onions ... those are leeks? I don't know. Leeks are cool though. Growing onions, what do you do, bury them? They are bulbs, right?

[robby.livejournal.com]

No, yellow onions are stronger tasting than white, and probably more geared towards cooking, but can be stored longer. I've gone through a number of steps to try and keep them edible and hope they will last through next spring. In the old days, people put them in cool underground root cellars. Green onions have little bulbs, but are good for their edible green onion tops. I grow onions from seed, but some people buy little bulbs and plant them.

[ccjohn.livejournal.com]

Onions from seed. Didn't know you could do that.

Basil has microscopic seeds almost. I planted some.

Root cellars yeah. That's some old memory. Cool in the summer, smell interesting.

[sammason.livejournal.com]

I hope your onion strings last well. They look great! If they don't seem to be keeping, you might consider the methods people have been suggesting on my LJ page: peel and chop the onions then freeze them, with or without blanching or frying. I'm new to these particular methods but some people say they work all right.

[robby.livejournal.com]

I have limited freezer space, so I would blanch and chop them and then dry them in my dehyrator, so I could store them on the shelf. I also saw a recipe for fried onion rings that can be dehyrated and stored like that. Both lots of bother, so I'm hoping the hanging method works. It's warm, but the air is very dry here, which may work in my favor.