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

[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.