Choosing onions: 7 rules

      Onion makes dishes more aromatic and tasty, protects the body from diseases, and contains many beneficial substances. Onion is one of the most common vegetables in the world. Its homeland is considered to be Southwest Asia, where related wild species can still be found. Onion is an indispensable product. It contains a large amount of phytoncides and has antimicrobial properties. Raw onion is considered the most beneficial for the body, as it contains all the healing elements in their maximum form. Fried onion, on the other hand, loses most of its vitamins during cooking.

      However, alongside its beneficial properties, onion also has a negative aspect. It should not be consumed by people suffering from digestive system diseases, as it increases the acidity of gastric juice. This vegetable is also not recommended for kidney and liver diseases, and gastritis.

      What is important to remember when choosing onions:

      - The surface should be dry and firm.

      - The bulb should be heavy enough (if the weight of the bulb does not correspond to its size, it may be dry inside).

      - The skin and surface of the bulb should not have spots, dots, or signs of insect activity (there should also be no mechanical damage on the bulb).

      - The surface of the onion should not have moist areas (if such places have a strong smell, the onion is definitely spoiled).

      - In the area of the roots, good onions should not have any coating, signs of mold, or excessive accumulation of soil.

      - The lighter the onion, the sharper its taste will be.

      Red onions have a shorter shelf life than white and yellow ones – this nuance should be considered if the onion is purchased for long-term storage.

      Onions can be stored just like garlic heads – braided and hung in a dry room at room temperature. If this storage method is not convenient, place them in a dry box or basket with good ventilation. Before storage, it is important to dry the onion, especially its neck. A cut onion does not keep well, but it can be wrapped in cling film, placed in the refrigerator, and used after some time.

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