- Also called green onions and scallions, we grow both green and red bunching onions.
Fill a jar with an inch or two of water. Remove the rubber band, stand the onions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, the onions stay crisp for about a week.
Bunching onions are a good source of Thiamin, Riboflavin, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Potassium and Manganese.
- Bunching Onions have far more antioxidant value than sweeter onions.
- In general, the more a variety makes you cry, you know you're adding a little extra something to your meal to help battle disease.
- The small white base and the leaves are both edible, and can be eaten raw or cooked.