Spring onions are a great addition to any meal. They have a mild flavor and are best used raw, but they can be cooked as well. If you grow your own spring onions, then you may be wondering how to store them after harvesting. Storing spring onions is easy and doesn’t require much effort on your part. You just need to keep them in a cool place with plenty of air circulation. The best way to store spring onions is by hanging them from hooks or from string. This method will allow for better air circulation around the plants, which helps prevent rot from occurring on the bulbs and stems of the plant.

If you don’t want to hang your spring onions up, then you can still keep them fresh by storing them in paper bags with holes punched in them so that they get some airflow through them while they are stored away from direct sunlight in a cool place like an unheated garage or basement area where it won’t get too hot during summer months when temperatures rise above 90 degrees Fahrenheit outside.

Spring onions are a delicious vegetable that can be enjoyed fresh, raw, or cooked. They are the perfect addition to salads, sandwiches, and more. However, there is a limited window for harvesting spring onions before they go bad.

Spring onions are the young bulbs of the onion plant, harvested before they’ve formed a mature bulb. They’re milder than their mature counterparts and are available all year long. Though you may also hear them called scallions or green onions, these terms refer to all members of the genus Allium—including garlic, leeks, chives and shallots—that haven’t been fully matured yet.

When to harvest spring onion

When to harvest spring onion

The best time to harvest a spring onion crop is when the leaves are green and firm, and the bulb is about half the size of the bulb. This is usually when they are ready for harvesting between May and June. The closer you get to July, they will become increasingly large in size, so if you can eat them sooner rather than later then do so in order to avoid wasting any produce.

How to harvest spring onions

  • Pulling from the base: Simply pull up the onions and cut off any roots that are still attached.
  • Use a sharp knife to cut off the roots: Remove any dirt or soil with water, but don’t wash them.
  • Don’t cut them: They’re going to be used in recipes so we want their leaves intact.
  • Don’t cut off the green tops: You can use these for cooking and garnishes in recipes, too.
  • Don’t cut off the green leaves: The tops of spring onions are edible—but only when they’re young, so don’t bother trying to cook with them once they’ve started turning yellowish-green (like normal green onions).
  • Don’t cut off the bulb: That said, if you do want some delicious onion flavor without all those pesky carbs (or extra calories), consider peeling away some of your outer layers before using as needed—the more inner layers left on top will keep your bulbs fresh longer than usual while providing great taste without much effort required after cutting open an entire head just because one layer looks like it might have gone bad already.

How do you store spring onions after harvesting?

Once you’ve harvested your spring onions, there are a few different ways to store them. Some of these methods are as simple as placing them in a plastic bag or paper bag and storing in the refrigerator. It is also possible to place them in containers such as onion bags with holes or mesh fabric. Regardless of which method you use, make sure that it’s cool and dry before placing them inside. The best place to store spring onions after harvesting is somewhere between 55-60 degrees Fahrenheit (13-16 Celsius). If stored correctly, they will last 3-5 months.

You should keep spring onions in the fridge to get maximum freshness.

Spring onions should be stored in the crisper of your fridge. This will keep them fresh for up to two weeks. If you’ve ever had an onion go bad, then you know that it gets a little soft and loses its crispness quickly. That’s because when they start to rot, they produce ethylene gas which has a negative effect on other vegetables nearby.

Keep spring onions away from ethylene producers like apples and bananas (if you want your spring onion to stay as fresh as possible). You should also store them separately from regular onions, who are notorious for spoiling faster than most vegetables.

Lastly, if possible opt for refrigeration over freezing. While freezing does preserve some nutrients better than refrigeration does—especially vitamin C—it’s actually not great for keeping food fresh in general; this is because thawing frozen foods often results in loss of moisture content which creates dryness or staleness once thawed out again (this is why steaks seem less juicy after being frozen).

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