Onion Growing Regions

onion growing

How to Choose
Choose firm dry onions with shiny skins. Avoid ones that look too dry, discolored, or have soft spots - they are not fresh

How to Prepare
To prevent your eyes from tearing up and/or stinging from the vapors released when cutting an onion, try either putting the cutting board under a vent, fan or running water to redirect the gases. You can also try soaking a peeled onion in cold water for about 30 minutes before you cut it, however this may result in a milder-tasting onion.

Onions can be diced, sliced, julienned or chopped. No matter how it is prepared, it is always best to start with a sharp chef’s knife. Make sure to make radial cuts - slicing the onion from end to end, rather than across.

How to Store
Keep onions in a cool, dry, dark place as light causes onions to turn bitter. Do not store next to potatoes which give off a gas that cause onions to prematurely decay. Dry onions will keep three to four weeks.


Pacific offers onions conventionally grown.