Market Look-For’s

• Green/Spring Onions: firm texture all along the length of the stalk with little yellowing on the leaves
• Sweet onions: tight skin with no papery outside. Greens or no greens are fine.
• Storage: tight papery skin and firm all over when pressed. Small belly buttons; large loose tops are a sign of poor curing and a can be a source of rot in storage lots.

Storage

• Green and Sweet onions store in the fridge.
• Storage onions should be kept in a cellar or basement but not allowed to freeze.

Notes

• Sweet Onions simply have more water in their layers diluting the sulphenic acid making them seem sweeter. They have no more sugar in them then storage onions—just more water.
• Storage onions have less water and so are less volatile and better candidates for long term storage.