Pearl Onion - Red Selection Information | Nutritional Information | Tips & Trivia
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Pearl onions are found in many dishes such as stews and they pair well with potatoes. They can also be pickled and put into cocktails.
Good-quality pearl onions will be a uniformly small size and have firm, clear skin with no bruises or blemishes. Coloring includes white, yellow and red varieties.
Avoid pearl onions that are larger than bite-size when whole, are blemished or have 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.
Pearl Onions are a good source of dietary fiber and vitamin C but many of their calories come from sugar.
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).
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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