White Boiler Onions Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Boiled or roasted and used in casseroles, soups stews or creamed.
Good-quality boiler onions will be a uniformly medium size and have firm, clear skin with no bruises or blemishes. The coloring includes white, yellow and red varieties.
Avoid product that is too big, is blemished or has spots that are soft or moldy.
Onions should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless the onion is on the verge of spoiling.
In general, vegetables will not ripen further after harvest.
Keep onions and potatoes away from fluorescent lighting, which turns them green.
To avoid teary eyes, peel onions under cold water. Water washes away volatile sulfur that causes teary eyes. Those who wear contacts tend not to be affected as much when cutting onions.
Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.
Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the Allium family - the same as the narcissus (daffodils).
The Massachusett Native American word for "eaten raw" is "Askutasquash." An important Native American food, few shared the desire to eat squash raw, (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013