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