FoodFood InformationVegetables
Onions are our most pungent vegetable. Some are quite mild while othersare strong in scent and flavor. They are primarily used in cooking to flavorother foods but are also used raw in salads. Those that are known as dryonions are bulbs that are harvested after the greens have started to decay;these greens are discarded. Green onions are types that are harvested whilethe greens are fresh, and the greens as well as the bulbs are used. Greenonions include leeks, scallions, and chives. All members of the onion familyare available year-round.
Dry onions, garlic, and shallots are very hardy and need not be refrigeratedunless temperatures exceed 70F; unlike most vegetables, these onions havea longer shelf life if they are not refrigerated. Leeks are perishable andrequire refrigeration.