How to Tell if an Onion Is Bad or Spoiled – There are three ways to tell if your onions have gone bad: color, feel, and smell. Spoiled onions may develop dark spots, which will eventually begin to grow mold. You’ll also want to avoid onions that have started sprouting, as this indicates they’re beginning to go bad.

You can also feel your onions to check how fresh they are. Onions with soft or mushy spots are starting to go bad. And finally, who could forget the sniff test? Naturally, onions will begin to change scent as they spoil. Of course, some of us don’t find the scent of raw onion pleasant to begin with, so let’s just say that if your onions begin to smell like anything other than onion, it’s probably time to say out with the old and in with the new.

Be sure to browse our entire collection of Onion Recipes.

Can you still use a bad onion?

Is it safe to eat an onion with a brown layer? – Sometimes an onion might feel and smell totally fine, but when you cut into it, you see that one or two of the rings have gone brown and might be a bit mushy or slimy. While not appealing, this layer is not an indication that the whole onion is bad, and it is not dangerous to the rest of the bulb.

What’s a bad onion look like?

Signs of Rot in Onions – Look for these signs to see if an onion has gone bad.

Mold – older onions may develop white, green, or black mold. Sometimes it grows on the papery skin exterior of the onion or it may be closer to the center of the onion. Soft Spots – the easiest way to spot a bad onion is if it has mushy spots, brown spots, black spots, or a slimy texture. These may look like indentations or they may just be discolorations. Sprouting – sprouting may be visible before or after cutting into the onion. Onions that are sprouting will look like they have fingers growing up through them and may have green sprouts growing out of them. Smell – if the onion has a strong smell that’s acrid or ammonia-like, it may be past its prime.

A white onion with soft spots and dark spots. A red onion with white mold.

How long are onions good for?

How Long Do Onions Last? – According to the National Onion Association, whole onions will last an average of one to three months if you store them properly. Cut onions on the other hand, only last one to two weeks. In the freezer, chopped onions can last about eight months.

Is it safe to eat sprouted onions?

Can You Eat Sprouted Onions? – You sure can. A bright green tentacle through the center might look like something out of a sci-fi movie, but there isn’t anything dangerous or poisonous about it. The onion will be a bit softer and likely a bit more bitter, but reserving sprouted bulbs for cooked dishes is a simple fix.

What does a bad onion smell like?

How to Tell if an Onion is Bad After Cooking – Much like in its raw state, a cooked onion has a couple of key signs of ageing. While cooked onions will usually last a few days in the fridge, they can go bad within a day or two if stored improperly. If you’re unsure about the onions in your fridge, the quickest and easiest way to tell is to use your senses: smell and sight – do not taste! Rotten, or spoiled, onions will have a noticeably ‘off’ aroma, much like rotting compost.

The sweet hint of caramelisation will be gone, in its place will be a sour decaying smell. This smell is unavoidable and breath-takingly pungent. Cooked onions that have gone bad will also look different, depending on their stage of decomposition. They can appear tighter and slimy, or loose and with a liquid around them that has strands of white through them.

Onions with this appearance are breaking down and should be discarded immediately.

Is it OK to cut off moldy part of onion?

Cut off, clean off or peel off the affected areas – If the mold is obviously superficial, you can peel or cut off the affected areas. The U.S. Department of Agriculture says you’re good to rinse off small amounts under cool, running tap water. As long as the rest of the onion is crisp and not showing signs of rot, it should be fine to use. If the onion is covered in mold, compost it. Black mold often forms near an onion’s stem. This type of mold is at home among dead leaves and easily grows on the papery outer layer of onions.

What color is a bad onion?

Sprout Formation – Flickr | Theen Moy Another sign that your onion is about to go bad is when it starts forming sprouts, Though to clarify, it’s perfectly safe to eat onions with sprouts. If it has started to form mushy spots, just remove those mushy layers and you’re good to eat it.

  1. T he sprouts are also edible but they can be a bit bitter so others prefer them removed.
  2. Generally, it’s the onion’s discolored skin and appearance that is the major indicator of what is happening inside.
  3. Besides its appearance, another way you can check if your onion is bad is by feeling it.
  4. To do that, give your onion a squeeze.

If your onion is squishy, mushy, and soft, there’s a huge chance that your onion has already spoiled or started to go bad, A good and fresh onion should be nice and firm with a flesh that is crunchy rather than mushy.

Do onions go bad in fridge?

Onions are arguably one of the most indispensable ingredients in the kitchen. They come in many sizes, shapes and colors, each with their unique uses in cooking. Being a culinary staple, people tend to buy them in bulk. Unfortunately, they often go soft or start sprouting before you get around to using them.

  1. To avoid waste and save money, people often wonder about the best way to store onions.
  2. This article tells you everything you need to know about how to store onions.
  3. Regular, yellow onions are available throughout the year.
  4. According to the National Onion Association (NOA), they are best stored in a cool, dry, dark and well-ventilated room, such as a pantry, cellar, basement or garage ( 1 ).

This is because they easily absorb moisture. If temperatures or humidity are too high, they may start to sprout or rot ( 2 ). One study found that storing onions at 40–50°F (4–10°C) is ideal. At these temperatures, they best maintain their characteristics ( 3 ).

  • It’s also important to ensure proper ventilation to prevent molding and rotting.
  • An open basket, bamboo steamer, mesh bag, netted bag or even pantyhose will do.
  • Avoid leaving onions in plastic bags, as this may make them spoil quickly due to poor ventilation.
  • Furthermore, darkness helps them last longer.

The lack of sunlight reduces changes in temperature and humidity, two factors that can cause them to go bad faster. Summary It’s best to store regular onions in a cool, dry, dark and well-ventilated room. Places that may provide these conditions include a cellar, pantry, basement or garage.

  • Store-bought onions have papery skin, as they have been cured soon after harvesting.
  • Curing helps remove excess moisture, allowing them to last longer.
  • That’s why onions are best stored in a cool but dry, dark and well-ventilated place.
  • These conditions ensure that they don’t absorb too much moisture or experience heat or humidity.
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Storing whole onions in the fridge exposes them to cold, humid conditions. Since they absorb moisture very easily, they may become mushy and spoil faster. However, this does not apply to peeled, sliced or diced onions. Peeled onions can be stored in the fridge for up to two weeks, while diced or sliced onions will only last for 7–10 days ( 4 ).

Summary Avoid storing whole, unpeeled onions in the fridge, as they easily absorb moisture. Doing so may cause them to become mushy and spoil faster. Shallots are closely related to onions but have a milder and sweeter taste. Like regular onions, shallots should be stored in a cool, dry, dark and well-ventilated place.

This includes rooms such as the pantry, basement, cellar or garage. Store shallots in a mesh bag, bamboo steamer, open basket or pantyhose to ensure they stay well ventilated. Shallots stored this way should last for up to 30 days. Alternatively, shallots can be stored in the freezer for up to six months.

  • To freeze shallots, first peel off the skin and separate the cloves.
  • Then place the peeled shallots in a resealable bag or airtight container and store them in the freezer.
  • Summary Shallots are closely related to onions and can be stored in a similar way, namely in a cool, dry, dark and well-ventilated place such as the pantry, cellar, basement or garage.

To ensure that your onions last as long as possible, proper storage is essential. Here are the best ways to store them at different processing stages.

How long do unpeeled onions last in the fridge?

Do unpeeled onions go bad in the fridge? – For maximum freshness, onions should be peeled before refrigeration. If stored whole and unpeeled in the fridge, they will spoil within 7-10 days due to moisture absorption which can cause them to become mushy. It is best practice to store diced or sliced onions for up to two weeks for optimal flavor preservation.

Can you eat onions a week out of date?

How long do onions last after the best-before date? – Onions can last between up to 3 months after their best-before date if they have been stored correctly. It varies between onion varieties, and it’s important to check them individually before eating.

Can onions last 6 months?

How Long Onions Last – How long onions last depends on where they’ve been stored. Cooper says that in the refrigerator, peeled onions will last 10 to 14 days and chopped onions will last for seven to 10 days. While the refrigerator is not the best place to store whole onions, Cooper says they will generally last there for two months.

Can onions last a week?

How long do onions last? – Fresh whole onions can last for up to 6 weeks but can keep for up 2 months if stored in the fridge. If refrigerated, fresh chopped onions can last in the fridge for 1 week. Onions can last for up to 8 months in the freezer. WATCH NOW: How to caramelise onion. Getty Whole raw onions will last for up to 2 months in the fridge. Chopped raw onions will last for up to a week in the fridge, or up to 8 months in the freezer. Once cooked, onions will usually last for up to 5 days in the fridge, and up to 12 months in the freezer. Getty

Can you eat an onion that has sprouted and turned brown?

Can You Still Eat an Onion That Has Sprouted? – As for whether or not you can still eat a sprouted onion, Nikki Cervone, associate editor at Foodal, relates, “Hubby and I had a mini fight about this the other day with sprouted garlic. There’s nothing toxic or unsafe about consuming either sprouted onions or garlic.” She goes on to advise, “I wouldn’t use either of them in any raw application, since they’re no longer at their ‘perfectly prime’ state.

Other than eliminating a raw application, and perhaps avoiding a recipe where it’s the main feature, I have no other limits with a sprouted onion. That ugly duckling will be loved.” The biggest controversy about eating a sprouted onion seems to revolve around its taste and texture. Since the onion bulb uses its stored sugars to sprout a stem, a sprouted onion may taste less sweet and more bitter, especially when raw.

And its texture can border on leathery. While some cooks may find the flavor off-putting, others may embrace its strong flavor. Krysia Villon, chef-owner of Chiqui’s Kitchen in Newton, Massachusetts, shares, “While it is very strong—like red onions tend to be—I actually like the taste.

Why did my onion sprout in the fridge?

Triggers That Cause Onions to Sprout in the Pantry – There are a few different factors that will cause onions to “wake up” from their dormancy. Onions are processed for dry, dark storage by commercial farms and homesteads alike after harvest. When an onion spends time in a dry, dark, cool space, any environmental change can have a magnified effect,

Temperature Fluctuations: If an onion is in a warm place, or the onion goes from warm to cold consistently, the bulb may commence sprouting as if spring has arrived. Moisture: The soil is moist in spring, which triggers the bulb to produce roots and sprout when the bulb receives adequate moisture. This moisture is usually in the form of humidity indoors, which may occur in a pantry without an air vent. Humidity generally accompanies heat. Or, you have spilled water or leaking food packages; this will cause a bulb to spring to life after a period of dry storage. Light: If light is reaching your onions, they will react by producing green growth to photosynthesize the sunlight. This, like the previous two, is amplified if your onions are taken back and forth from a dark pantry to a well lit counter top frequently.

If all else fails Why not eat the tops as green onions, or in place of chives?

Why are my stored onions sprouting?

02 /6 Why do onions sprout in summer? – Onions tend to sprout more often in the summer months due to warm temperatures and increased humidity levels. As temperatures rise, the onion bulb’s stored energy is used up more quickly, causing the onion to begin to sprout.

The heat and humidity also create an ideal environment for mould and bacteria to grow, which can further accelerate the sprouting process. Additionally, onions that have been harvested and stored for long periods of time are more likely to sprout, as they have already begun to use up their stored energy.

If onions are stored in a warm or humid environment, this can further hasten the sprouting process. Here are a few ways which can help you prevent onions from sprouting. readmore

Do old onions smell stronger?

How to Store Cut or Chopped Onion – You can store extra cut or chopped onion in an airtight container or plastic bag in your fridge, but make sure to use it within five to seven days. The longer onions sit in there, the stronger they smell, and you don’t want your fridge to reek of onions, infusing everything else in there.

Are old onions stronger?

Onions when chopped or sliced release sulfur-containing amino acids that react with enzymes to form volatile compounds which irritate the eyes and tongue. The older the onion, the stronger these compounds are. Once cooked, these compounds become milder.

What is the GREY mold on my onion?

by Vern Grubinger Vegetable and Berry Specialist University of Vermont Extension – Onions are prone to several different diseases, especially in wet growing seasons. These often get started on their leaves, and if severe, can reduce bulb growth and yield.

  1. Another way onion diseases can cause damage is when they infect bulbs later in the season, which may lead to losses in storage.
  2. The following is an overview of onion diseases that are common in the Northeast.
  3. Much of the information was adapted from an excellen fact sheet by H.F.
  4. Schwartz, Colorado State University Extension.
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Three Common Disease s. Although they can be hard to tell apart without careful examination, there are three different onion diseases commonly seen in commercial fields in the Northeast and other temperate growing areas: botrytis, downy mildew, and purple blotch. Botrytis diseases of onion are caused by several different species of Botrytis, leading to neck rot, gray mold, or leaf and flower blast of onions and garlic. Another type of botrytis can infect onion seed heads and cause brown stain on bulbs. Botrytis spores kill leaf cells, causing a small, yellow to white, oval, sunken spot on green foliage, usually late in the season.

Soil-line lesions may also develop. Heavy infections lead to rapid browning and death (blast) of onion tops, reducing bulb size. The fungus sporulates on leaf tissue and can then spread to other plants and fields. Neck rot symptoms characteristic of botrytis often appear after bulbs are stored for several weeks.

The fungus grows down through the inner scales and may partially rot the bulb before external injury appears. Infected scales become soft, brownish and spongy. Gray mold or thin and irregularly-shaped black sclerotia (like small hard peas) may form between scales or, more commonly, at the neck area.

  • The neck area becomes sunken and the entire bulb can become dried out.
  • Secondary invasion by soft rot bacteria may cause a watery rot.
  • Downy mildew of onion is caused by Peronospora descructor.
  • Symptoms appear on older leaves as oval patches that vary in size and are slightly paler than the rest of the foliage.

With moisture, these areas become covered with violet-gray fungal strands (mycelium) that contain spores which can spread to healthy tissue. The infected areas may be violet to purple, so they are easily confused with the initial oval lesions of purple blotch.

Leaves gradually become pale green and later yellow. Diseased parts, such as leaf tips, fold over and collapse. Infected bulbs become soft, shrivelled and watery. Purple blotch of onion is caused by the fungus Alternaria porri. It also causes disease in leek, garlic and chives. Spores germinate on onion leaves and produce a small, water-soaked spot that turns brown.

The oval-shaped lesion enlarges, becomes purplish, and forms the target spot appearance that is typical of alternaria on many other crops (like early blight on tomato). The margin may be surrounded by a yellow zone. During moist weather, the surface of the lesion may be covered by brown to black masses of fungal spores.

  • Lesions may merge or become so numerous that they kill the leaf.
  • Leaves become yellow then brown, and wilt downward two to four weeks after initial infection.
  • Purple blotch infection often follows the small whitish spots caused by Botrytis, or injury caused by thrips, hail, wind-blown soil, or air pollution.

Spores may be blown or washed down to the neck and infect the outer scales of bulbs. A yellow to wine-red, semi-watery decay may occur. Diseased tissue turns brown to black and dries out in the field or, more commonly, in storage. Weather conditions influence which diseases are likely to be most problematic.

  • Dry weather helps limit all of these diseases.
  • Warm, moist weather after midseason favors purple blotch.
  • Cool, moist conditions near harvest favor problems with botrytis and downy mildew.
  • Management to prevent these diseases,
  • As with most pests, a multi-pronged approach is the most effective.
  • During production, these include: crop rotation, sanitation, weed management, using disease-free seed and transplants, moderate fertility programs, and if necessary, fungicides.

Follow a three- to four-year rotation to with Allium crops to prevent these diseases. Proper sanitation of onion debris, especially culled onions, is very important. Incorporate all debris into the soil immediately after harvest. No exposed culls should be present anywhere in the area when the next crop is planted.

Dispose of culls and trash from storage sheds at landfills or by burying in deep trenches before spring. Plant only high-quality onion seed and carefully inspect transplants for signs of contamination. Follow fertility recommendations carefully and avoid excess N or late applications of nitrogen. Split nitrogen applications are recommended.

Manage weeds so as to allow good air movement and thus drying of the crop canopy. Late season applications of labeled fungicides may provide some foliage protection and reduce neck contamination, especially when conditions are conducive to infection. See the New England Vegetable Management Guide (

  • Overwintering and Spread,
  • These fungi survive on organic matter and previously infected debris in soil, onion cull piles, and dirt or trash in storage sheds.
  • Spores can spread to onion foliage and bulbs in the field or storage shed by wind, water splashing, implements and insects or workers.
  • Harvest, Curing ad Storage,

Use care during lifting and processing to minimize bruising or cutting of bulbs. Do not irrigate for 10 to 14 before lifting. Discard thick-necked onions, scallions, rots, doubles, splits, bruised, sunburned or frozen bulbs. Dry necks down before topping and cure bulbs thoroughly before storing.

If additional curing or drying of bulk or crated onions is required, circulate ambient or warm air (90 to 95 degrees) for five to 10 days or more. Storage decay is reduced by exposing freshly harvested onions to infrared irradiation for six minutes (6-inch distance from lamps to onions). During storage, promote air circulation by leaving space between crates or bulked onions and outer walls of the shed.

Do not stack onion bins in direct sunlight before storing or shipping, because translucent scales may occur or moisture may accumulate at the necks of bulbs. Maintain the storage temperature at 32 to 40 degrees F, and maintain humidity at 65 to 70 percent.

  • Onions will freeze at 30.6 degrees F.
  • Monitor storage temperatures regularly.
  • Poor ventilation, high humidity and temperatures greater than 40 degrees F can produce storage rot.
  • Condensation on onions brought from cold storage into warm, moist air can increase rot losses during transportation or display.

Published: July 2009. Revised April 2015

Can mold infect a cut?

Introduction – Invasive fungal diseases caused by moulds are associated with high mortality, They may develop, with different spectra of prevalence, involved organisms, and clinical presentations, in patients with congenital/acquired immune defects and in patients with uncontrolled diabetes mellitus or other chronic/acute comorbid conditions (e.g., mucormycosis in patients with uncontrolled diabetes mellitus or invasive pulmonary aspergillosis in patients with chronic obstructive pulmonary disease or in patients with severe influenza),

Mould infections may also follow traumatic injuries, with direct fungal inoculum in the site of injury and subsequent angioinvasion, possibly resulting in vessel thrombosis and tissue necrosis, In this regard, penetrating traumas are a well-known risk factor for mucormycosis, especially amongst soldiers during campaigns war, although mould infections may also be observed in civilians experiencing severe trauma,

Owing to the ubiquitous nature of moulds, there are a variety of settings where traumatic injuries can result in mould infections, such as agricultural traumas, motor vehicles crashes, blast traumas, and natural disasters, In such settings, contamination of open wounds with organic/environmental material and moulds can be followed by severe, necrotizing mould infections that, according to some published series, may need for surgical debridement or amputations in more than half of patients,

In similar situations, a high clinical suspicion and a timely diagnosis are pivotal to decrease mortality and avoid sequelae, In addition, in some cases moulds can also disseminate through the bloodstream, leading to fungal meningitis, ophthalmitis, sinusitis, or osteomyelitis, The aim of this review is to give a brief overview of the epidemiology, diagnosis, and treatment of wound mould infections following traumatic injuries.

This article is based on previously conducted studies and does not contain any studies with human or animal subjects performed by either of the authors.

Is it OK to eat an onion with blue mold on the outside?

Is this onion too moldy? – “Basically you shouldn’t be eating food with mold on it,” Dr. Gourama warns. But there are some situations where mold can safely be cut off and the remaining food saved. “It depends on the texture,” Dr. Gourama says. Onions being hard textured, they fall into the salvageable camp.

  • If it’s only a few spores of the mold, you can remove the moldy layers, then wash the onion very well.” Verdict: Not too moldy! Photo by Chelsea Kyle Dr.
  • Gourama has stern warnings about mold and “soft cheese, yogurt, anything that is soft.” With these foods, even if “you remove the surface contamination, if the mold is producing any toxic chemcial, it can easily diffuse into the product, and the mold will not be visible.” This is why any soft food that has visible mold on it should be thrown away—even the parts that don’t appear moldy at all.
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: Is This Food Too Moldy?

Can you still use an onion if it’s soft?

Signs Your Onion Has Spoiled – If your onion has gone bad, it will be pretty obvious. Squishy onions should be tossed into the trash without a second’s thought. The same can be said for stinky onions or onions that have excess moisture. The less obvious signs are small wet spots, brown spots, or a softened texture.

If these spots can be removed from a section of the onion, leaving the rest of the onion looking “normal,” it’s probably safe to cook with it. The same can be said for a sprouted onion that has no other signs of spoilage. It’s okay if you don’t want to eat the sprouted part; you can cut the onion in half to remove the sprout and any remnants of the shoot.

But if you observe any signs of mold, or if you have any doubt at all if the onion is still safe to eat, it’s best to toss it. By the way, sprouted garlic is usually safe to eat, too.

Do old onions smell stronger?

How to Store Cut or Chopped Onion – You can store extra cut or chopped onion in an airtight container or plastic bag in your fridge, but make sure to use it within five to seven days. The longer onions sit in there, the stronger they smell, and you don’t want your fridge to reek of onions, infusing everything else in there.

Why are my onions rotting from the inside?

By USU Extension – | Nov 13, 2021 – Courtesy Meredith Seaver Decaying layers like this can show up in both home grown and store purchased onions. The normal, healthy part of the onion can be used for cooking once the affected layers are trimmed off. Why do some of my onions get rotten layers on the inside? It’s always on the inside and there are always some layers that look normal.

What can I do to protect the rest of my onions? Are the normal layers safe to eat? This sounds like it could be Botrytis neck rot, a fungal disease, or Bacterial soft rot, another common disease of onions. Both can look similar on the inside of an onion bulb at first. The infections occur during or shortly before harvest, so prevention is the only solution.

With Bacterial soft rot, the infection begins in the garden before harvest. Affected layers show symptoms at the neck of the bulb first and the decay can move down to the base of the layers over time. There may be just one layer, or two or three adjacent layers affected.

  1. The decaying layers may also have a bad odor when you cut into the onion.
  2. Even though a Bacterial soft rot infection happens before or while you’re harvesting your onions, you won’t start seeing decayed layers in your onions until the bulbs have been in storage for a while.
  3. You may not see any signs of disease until you cut open an infected onion.

The fungus that causes Botrytis neck rot can be in onion seeds, in the soil or carried in the wind. Onion bulbs are at greatest risk of infection during harvest when the bulbs are more likely to be wounded or if onion tops are still green, fleshy and more susceptible to infection. Courtesy Meredith Seaver Over time, decay caused by Bacterial soft rot or Botrytis can extend to the base of the layers.

If the damage to the onion isn’t too extensive, the decayed portions can be trimmed away and the normal parts can still be used for cooking.Bacterial soft rot and Botrytis neck rot are two different diseases, one bacterial and the other fungal, but there are some basic things home gardeners can do to reduce the chances of seeing either disease in their stored onions.

Rotate your onion plantings from year to year Use disease-free seeds if you start your onions from seed Water deeply, consistently, but not frequently Avoid overhead irrigation and overspray from nearby sprinklers Stop watering when onion tops fall over Lift and loosen your onions from the soil after the top fall over with a spading fork instead of pulling them from the soil by their tops Leave the onions in the garden to dry for a week or two Once the tops are dry, trim them to about an inch or two long Make sure your storage area is cold and has good ventilation Set aside any bulbs that were damaged, blemished or still have some green in their tops and use them first

I noticed a couple of months ago that my Fragrant sumac has some kind of fungus. What can I spray so that the fungus doesn’t come back next year? Your sumac leaves didn’t have a fungal infection. The bumps on the leaves are galls caused by eriophyid mites.

Their feeding and saliva cause the leaves to develop the galls (excess growth). The mites are much smaller than spider mites and you wouldn’t be able to see them without a microscope or a very good hand lens. There are many different eriophyid mites that can affect plants in our area. For example, the small black spots that you might see on pear leaves are caused by an eriophyid mite called the Pearleaf blister mite, and eriophyid mite activity can cause stunted or deformed petals on some flower species.

Eriophyid mites are host-specific, meaning each species of mite feeds only on a certain species or family of plants or a certain part of a plant. Your Fragrant sumac leaf gall mites aren’t going to damage other plants in your landscape. Courtesy Meredith Seaver Eriophyid mite feeding caused stunted and missing petals on this echinacea. Promptly removing infested flowers and good fall cleanup can reduce this problem. Your mites were living inside the galls on the leaves and the galls provided protection from predators and the elements.

Eriophyid mites leave their snug little homes in the fall before the leaves drop and move back onto their host plants for the winter. In the spring when the leaves come out the mites will move back onto the leaves. Eriophyid mite damage doesn’t generally affect the health of their host plants, so chemical controls aren’t recommended, but an application of dormant oil in the early spring at bud break can reduce their numbers while also protecting beneficial insects.

Decaying layers like this can show up in both home grown and store purchased onions. The normal, healthy part of the onion can be used for cooking once the affected layers are trimmed off. Over time, decay caused by Bacterial soft rot or Botrytis can extend to the base of the layers. Eriophyid mites caused the galls on these sumac leaves. Their feeding doesn’t affect the health of the sumac. Join thousands already receiving our daily newsletter. : Garden Help Desk: What to do about rotting layers in your onions

Can you eat brown onion raw?

Brown onions – This is the most common cooking onion available in Australia. With its crisp white flesh and papery brown skin, the brown onion’s distinct, well-rounded onion flavour makes it perfect for all cooking uses. Usually too strong to be eaten raw, the brown onion should be cooked with medium to medium-high heat to bring out its sweetness. Recipes using brown onions:

French Onion Soup with Parmesan Sage Croutons Butter Chicken Roti Bowls Slow Cooked Lamb Ragu with Pappardelle One-pan Creamy Chicken Pasta