History
Onions have been cultivated for over 5,000 years, originating in Central Asia. They were prized by ancient Egyptians, Greeks, and Romans for their flavor, medicinal properties, and storability.
How to grow
Plant sets or seedlings in well-drained soil in early spring.
Space 10–15 cm apart in rows 30 cm apart.
Keep well-watered during bulb formation.
Harvest when tops fall over and dry; cure before storage.
Choosing and storing
Choose firm, dry onions with papery, crackly skins.
Avoid onions with soft spots, mold, or green sprouts.
Store in a cool, dry, well-ventilated place.
Keep away from potatoes — they cause each other to spoil.
Refrigerate cut onions in an airtight container for up to 4 days.
Preparation
Peel and cut just before cooking for the freshest flavor.
Chill onions for 15 minutes before cutting to reduce tearing.
Slice thinly for caramelizing; dice for soups and stews.