Onions! You know, the edible ones!?

Dutch Onions are yellow. they are sometime harvested early as green oinions.

Onions, as members of the allium family, are cousins of garlic, chives, leeks and shallots. They're mostly biennials, growing vegetatively the first year then blooming the second.

ons are edible at any stage. Immature bulb-forming onions can be thinned from the garden and eaten.

Onions are ripe when ¼ to ½ of the tops have fallen over and bulbs have developed a papery skin. (For storage onions, 50% or more to the tops should have fallen over.) Gently push down the other plants, taking care to not break the stalks. Leave the onions in the ground for several days then pull them and let them cure in a warm, airy place out of the elements for a week or two.

When properly dried for storage, onions will have a dry, shrunken neck and dry outer skin. When storage onions are dry, braid their tops together or hang them in mesh bags or old nylons, and store them in a cool, dry site.

Mature, cured onions are physiologically dormant. The length of dormancy depends on what cultivar you've planted. Cool storage will prolong dormancy. The recommended storage temperature is 32 degrees. Do not let them freeze. Onions will start to sprout at temperatures over 40 degrees.

There is absolutely no truth to the story that potatoes and onions should not be stored together because one makes the other sprout. The truth is, they have different storage temperature requirements. The optimal storage temperature for potatoes is 40 degrees, the temperature at which onions sprout.

Normally when onion leaves start to turn brown, they are almost ready to dig out. Once they are turned brown, you can safely dig these out.