I like produce. I like to grow it. I like to eat it. I like to create recipes with it. I’m also kind of a nerd and like to get to know my produce. I like learning new or fun tidbits of info about the produce I’m growing/eating/baking. If you’re a weirdo like me then buckle up for this new series as I dive into a plethora of produce facts and share them with you. Here we go:
1. According to the National Onion Association, U.S. onion consumption has increased 50% in the last 20 years. Maybe it’s because we put sauteed onions on all sorts of things now?
2. Wild onions grow on nearly every continent. And, because onions are one of the few vegetables that can easily be stored for the winter many, their popularity across the world grew right along with them.
3. Onions have been around since the Bronze Age! The oldest know onion harvest dates back to around 5,000 BC, over 7,000 years ago!
4. The sulfuric compounds in onions cause is to cry when we chop them. To cut down on the crying, chill the onion and cut into the root end of the onion last. {Or maybe you have a better trick, if so, do tell!}
5. There are less than 1,000 onion farmers in the United States. That’s a pretty low number. Altogether, about 125,000 acres of onions are planted in the US each year.
6. The onion was worshiped by ancient Egyptians. They believed that its spherical shape and concentric rings symbolized eternity. They used to cover the tombs of their rulers with onion pictures and onions played a vital role in burial rituals. They believed that onions would help the dead succeed in the afterlife.
7. In an old English Rhyme, the thickness of an onion skin was thought to help predict the severity of the upcoming winter. Thin skins mean a mild winter is coming while thick skins indicate a rough winter ahead.
8. Eating parsley will help get rid of that pesky onion breath! Note to self.
9. Before it was known as the Big Apple, New York City was called the Big Onion because it was a place where you could peel off layer after layer without ever reaching the core.
10. The Guinness Book of World Records lists the largest onion ever grown as a whopping 10 pound, 14 ounce onion!
Had you heard any of those fun facts before? Do you have any of your own to add? Is there a particular produce item you want to know more about? I take requests!
Grow on,
~ Mavis
Jennifer says
I love onions, raw or cooked. Red onions are my favorite. Even though I was raised in SC just 100 miles away from where authentic Vidalia onions are grown, I don’t eat them anymore as they are not as good as they used to be. The soil just isn’t the same. Seriously, you used to be able to eat them like an apple.
My tip is one for pet owners. Onions are very toxic to both dogs and cats. I’m not sure about other animals, but I know it’s deadly to small dogs.
Rebecca in MD says
I started 72 onions from seed this year – – – a combination of red and yellow: Rossa di Milano, Talon F1, and New York Early. These are all new varieties I am trying this year and they are supposed to be good storage onions. The seedlings are doing well, and I will be planting them outside within the next two weeks.
For people interested in growing onions, it is important to know that there are short, intermediate, and long day onions. Based on where you live, you should pick the type that does best in your area. Here in MD I plant intermediate or long day onions.
Mel says
Also in Maryland, and I overwintered Spanish Globe Onions and Red Sun Shallots. They’re doing better than any onions I’ve tried to grow in summer, so I hope they make it.
Do you have tomatoes seeded? I have some that are just now getting true leaves and others that are over a foot tall. Both were started the same day and under the same lights, so I don’t know why there’s such a difference in growth this year.
Rebecca in MD says
Hi Mel,
Yes, I have started my tomato seeds – – – San Marzano Roma tomatoes, and two varieties of beefsteak. My babies are just 2 inches tall at this point.
Today I put out the onions on the porch to harden off. Will do so for the next 3 days and then plant in the ground.
I didn’t know we could overwinter onions here in zone 7a – – – will look into these varieties.
Thanks for the tips!
Mel says
I start our tomatoes mid-February and then re-pot twice before planting out. I bury the stems each time, so they have some monster root systems by the time they go in the garden. I’ve never had them grow at all different rates before though.
And yes, I don’t know if some varieties are better than others, but onions basically grow like garlic–plant in fall and harvest early summer. Most scallions are super hardy as well–they basically grow as perennials so you can cut and come again all year. I’m in 7b, but I think this would all be true for 7a.
Pam says
Light a candle while chopping onions. It burns away all those pesky compounds that make you cry.
Also, if using raw onion in a recipe, chop them and drop them in a heavily salted bowl of water and let sit 10 min. Then drain and rinse. All that is left is the sweet onion flavor without that heavy onion bite.
Beth says
Can you look into Jackfruit? It’s supposed to be a great meat substitute!
Jacqui Gauld says
When peeling/chopping onions, hold a wooden spoon between your teeth (handle end). Apart from stopping your tears, it gives anyone who sees you a good laugh seriously, this works, or at least, it does for me.
Katie Murphy says
When I make onion soup, which is my very favourite, I make gallons. To keep from crying through all that, I wear swim goggles. Works a treat!
Nanci L Brand says
OMG onions are my favorite vegetable…after potatoes, that is. My parents used to have slices of raw onion on the table every night with dinner. And my father ate peanut butter and onion sandwiches. They’re pretty good. Thanks for the fun facts.
charwelsh says
Wear your contact lenses while chopping onions. No tears!
kay says
Culinary student here!!!! when you’re cutting onions they look for the closest water source, so when cutting place a wet paper towel on the board or as close as possible and you feel nothing!!!!!! my whole building does it now and everyone is so excited.