Onions, just like spuds, are quite prone to sprout, particularly when they’re not stored properly. The aromatic bulbs are notorious for becoming brown, mushy and sometimes rotten, yet it’s the sprouting of tiny stems that often goes unnoticed.
For those spotting green shoots particularly on white onions, it can be a bit of a puzzle whether these veggies are still good to go. Pouring out her wisdom to The Spruce Eats, Ann Ziata, an experienced chef from the Institute of Culinary Education, reassured: “Sprouted onions are completely safe to eat – there are no harmful toxins present.”
She warned though: “The sprout will convert the sugar in the onion bulb for energy to grow, which will leave the onion with an unpleasantly bitter taste.”
But it’s not just a bitter zing that you’ll get from a sprouted onion, reports the Express. Over time, as Ann points out, the overall taste will “deteriorate” whilst the onion loses its moisture.
When confronted with sprouts, the top tip is to nip them right in the bud before tossing your onions into the pan, ensuring you keep that zesty onion tang we all know and love.
Despite being perfectly edible once they’ve begun to sprout, there’s a ticking clock according to Emilie Berner, another expert at the Institute of Culinary Education. She urges using sprouted onions quickly.
Her advice: “The texture and flavour will be a bit compromised, so cook them in recipes with lots of other strong ingredients, like chilli.”
Avoiding the sprouting spectacle isn’t rocket science – just a clever storage trick can do wonders, such as keeping them in a cool, dark place.
Just like potatoes, onions thrive best when stashed away in a dry, airy spot with little light exposure. Emilie pointed out: “Onions will want to sprout if they see sunlight because that’s their cue to grow!”
Should the only option be to store onions in a bag or bowl, it’s always savvier to choose mesh or wire for air flow promotion.
Regardless of their storage location, Ann highlighted some specific no-nos for onion neighbours.
She warned: “Keep onions away from potatoes and apples, as onions give off a gas that encourages them to spoil more quickly.”
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