Onions are known for their long shelf life, but they can start sprouting under certain conditions. Sprouting occurs when an onion is exposed to warmth and light, triggering the growth of green shoots from the center of the bulb.
During the sprouting process, some nutrients in onions may undergo changes. The onion's energy is redirected towards supporting the growth of the shoot, potentially leading to a decrease in certain nutrients
In general, sprouted onions are safe to eat. The shoots and the rest of the onion are still edible, although some people prefer to trim the shoots or remove the green parts due to their stronger taste.
While sprouted onions are safe, be prepared for a potential change in flavor. The shoots can have a more assertive taste compared to the onion bulb. If you enjoy a milder onion flavor, you may want to remove the sprouts.
Certain onion varieties are more prone to sprouting than others. Sweet onions, for example, tend to sprout more quickly. Storing onions in a cool, dark place can help slow down the sprouting process.
For individuals with sensitive stomachs or digestive issues, sprouted onions might pose a challenge. The shoots contain compounds that could be less tolerable for some people, leading to digestive discomfort.
Instead of discarding sprouted onions, consider incorporating them into your cooking. Chop the shoots finely and use them in salads, soups, or stir-fries. Their unique flavor can add a distinctive touch to your dishes.