Potatoes aren’t the only vegetables that are prone to sprouting as onions are very similar.
The fragrant food is commonly known for turning brown, mushy and sometimes rotten when stored incorrectly, but small stems are another phenomenon.
Green stems are a surefire sign of sprouting on white onions in particular and can be a grey area when determining whether the vegetable is still safe to eat.
Sharing her advice with The Spruce Eats, Ann Ziata, a chef at the Institute of Culinary Education explained: “Sprouted onions are completely safe to eat; there are no harmful toxins present.
“The sprout will convert the sugar in the onion bulb for energy to grow, which will leave the onion with an unpleasantly bitter taste.”
It’s not just bitterness that is present in the flavour of sprouted onions. According to Ann, the general taste will “deteriorate” as the onion dries out over time.
In this instance, it’s best to remove the sprouts from the onion before cooking to preserve the trademark flavour of fresh onions.
While they are safe to eat when sprouted, time is of the essence when the green stems appear. Emilie Berner, another expert at the Institute of Culinary Education, said it’s best to use the vegetable as soon as possible.
She explained: “The texture and flavour will be a bit compromised, so cook them in recipes with lots of other strong ingredients, like chilli.”
Sprouting can be avoided with a simple food storage hack, all it takes is a cool, dark place.
Similar to potatoes, onions should be stored in a dry, well-ventilated area with minimal light. Emilie said: “Onions will want to sprout if they see sunlight because that’s their cue to grow!”
If there’s no alternative but to keep onions in a bag or bowl, always opt for mesh or wire to promote proper air circulation.
No matter where they’re kept, Ann warned that there are a few items onions should never be kept next to.
She said: “Keep onions away from potatoes and apples, as onions give off a gas that encourages them to spoil more quickly.”
