| Availability: |
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BC Interior Dry Belt Onions are available mid-August to April |
| Selection: |
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Select onions with smooth round or oval shapes, dry, papery skins and a firm texture. Necks should be small and tight; an open or thick neck indicates over maturity or poor handling. Size does not determine the quality of the onion. Use larger onions for easier slicing |
| Grades: |
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Canada No. 1
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Clean, well-shaped minimum diameter 1¾" (4.4 cm)
maximum diameter 3" (7.6 cm)
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Canada No. 1 Jumbo
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Minimum diameter 3" (7.6 cm)
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Canada No. 1 Small |
Minimum diameter 1¼" (3.2 cm) maximum diameter 1¾" (4.4 cm) | |
| Care & Storage: |
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Store onions dry in a cool, well-ventilated location. Store at 34 - 45°F (1 - 7°C) at 65-70% relative humidity. Do not store near vegetables that absorb odors. Keep at room temperature for up to 3 weeks; or in a cool, dry location for up to 2 months. Dry storage is required to prevent root growth and bulb decay |
| Onion Trivia: |
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Onions are an edible branch of the Lily family
To prevent tears, peel onions under cold running water; chop with a sharp knife to prevent crushing cells
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| Measurement: |
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1 medium onion (8 -10 oz.)
= 2 cups coarsely chopped
= 1½ cups finely chopped |
