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Young Red onions are small in size, about half the size of a pencil, and are long, narrow, and straight. The leaves are bright green, crisp, and hollow, connecting into a deep burgundy base that is firm, dense, and juicy measuring approximately four centimeters in length. Attached to the red base, there are many fine root-hairs that are light brown to pale yellow in color. Young Red onions are crunchy, aromatic, and tender with a mild, pungent flavor.
Seasons/Availability
Young Red onions are available year-round.
Current Facts
Young Red onions, botanically classified as Allium cepa, are the young versions of many different varieties of red onions and are members of the Amaryllidaceae family. Young Red onions are favored for their tender texture and mild flavor and are used similarly to chives.
Nutritional Value
Young Red onions contain vitamin C, fiber, iron, and calcium.
Applications
Young Red onions are best suited for raw preparations as their tender texture, and mild flavor is showcased when used fresh. Both the leaves and the slender base can be sliced and used in salads, grain bowls, in beans, overcooked vegetables, and added to roasted meats for a light onion flavor. They can also be sprinkled over soups, layered on vegetable platters, or used as a fresh garnish. Young Red onions pair well with eggs, avocados, olive oil, pine nuts, grilled meats, melting and fresh cheeses, acidic ingredients such as citrus, vinegar, and tomatoes, vibrant herbs including basil, sage, cilantro, parsley, and tarragon. They will keep 5-7 days when wrapped in paper towels, sealed in a plastic bag, and stored in the refrigerator.
Ethnic/Cultural Info
Young Red onions are favored in the United States for their fresh, herbaceous flavor and are often used as a garnish. With the growing microgreen trend becoming increasingly popular since the late 1990s, more greens are being harvested at younger stages for use as a garnish to add depth of flavor to dishes. The Young Red onions pictured in the photo above were locally and organically grown at McGrath Family Farms in Camarillo, California.
Geography/History
Red onions are native to three distinctly different regions, Turda in Romania, Tropea in Italy, and Wethersfield, Connecticut within the United States. Since their cultivated origins, established planting regions have been created throughout the northern, western, and southern hemispheres, and they are most prominently planted throughout the Americas and Europe. Today Young Red onions are available at farmers markets and specialty grocers in North America, Central America, South America, Europe, Asia, and Australia.
JR Organics
Escondido, CA
Young Red onions are typically half the size of a pencil and feature a bright green, hollow, and crisp leaf that connects to a firm, dense, and juicy burgundy base measuring around four centimeters long. The base is adorned with fine root hairs ranging in color from light brown to pale yellow. Their mild, pungent flavor complements their crunchy and aromatic texture, making them a versatile addition to various dishes.
JR Organics
Escondido, CA
Young Red Onions are celebrated for their adaptability, bringing a mild flavor and tender texture to raw preparations. They can enhance salads, grain bowls, and soups, or serve as fresh garnishes. Pair them with eggs, avocados, citrus, grilled meats, or herbs like cilantro and tarragon for dynamic flavors. To maintain freshness, store them wrapped in paper towels, sealed in a plastic bag, in the refrigerator for 5-7 days.
From Yao Cheng Farm…Young Red onions are botanically classified as Allium cepa and belong to the Amaryllidaceae family. They are the tender young versions of various red onion varieties and are prized for their mild flavor and delicate texture. These onions are nutrient-rich, offering vitamin C, fiber, iron, and calcium. Their usage is often compared to chives with applications in fresh dishes and garnishes.
Tekka Center
665 Buffalo Rd Little India 210665
Red onions: Red onions originate from three main regions: Turda in Romania, Tropea in Italy, and Wethersfield, Connecticut in the United States. Over time, they’ve been cultivated across the northern, western, and southern hemispheres. They are now prominently grown in the Americas and Europe, and Young Red onions can be found at farmers markets and specialty grocers across continents, including North America, South America, Europe, Asia, and Australia.
Vang Family Garden
3741 Richmond Ave Apt. 4 Anchorage ALASKA 99508
(907) 903-6722
Young Red onions are appreciated in the United States for their fresh, herbaceous flavor and are often utilized as garnishes in culinary dishes. Their growth aligns with the rising popularity of the microgreen trend, which has been growing since the late 1990s. These onions can add depth and layers of flavor to meals. The pictured Young Red onions were organically grown at McGrath Family Farms in Camarillo, California.
Hayward Farmers Market
15886 W US Hwy 63
Young Red onions: These slender vegetables are roughly half the diameter of a pencil, featuring vibrant green leaves that are crisp and hollow. Their deep burgundy bases measure about four centimeters and are dense, juicy, and firm. These onions are crunchy and tender, with a mild yet pungent flavor, making them ideal for adding subtle sharpness and aroma to dishes.
Anthony - Maciel Farms
+17605210643
Young Red onions are versatile and best enjoyed raw, where their tender texture and mild flavor shine. Their leaves and bases can complement salads, grain bowls, and roasted meats or act as garnishes for soups and vegetable platters. They pair well with ingredients like eggs, avocados, citrus, vinegar, and herbs like basil and parsley. To maintain freshness, store them in a plastic bag wrapped in paper towels in the refrigerator for 5-7 days.
Weiser Family Farms
Young Red onions belong to the Amaryllidaceae family and are appreciated for their tender texture and mild flavor. These onions can be used much like chives in various dishes. Additionally, they are a nutritious choice, offering vitamin C, fiber, iron, and calcium, contributing to both flavor and health benefits in meals.
125 E Woodin Ave, Chelan
(509) 682-5535
Young Red Onions: These onions are native to Romania, Italy, and Connecticut, showing their versatility in origin. Their cultivation has since spread globally, with planting regions in all hemispheres. Today, Young Red Onions can be found at farmers markets and specialty grocers across North America, Central America, South America, Europe, Asia, and Australia, making them a truly worldwide springtime treat.
2001 15th Avenue W, Seattle 98119
2063525440
Young Red onions are highly valued in the U.S. for their fresh, herbaceous taste and are frequently used as garnishes. The trend of using microgreens, including young vegetables like these, has been rising since the late 1990s. Harvested at an earlier stage, they provide a depth of flavor to various dishes. The Young Red onions mentioned were organically grown locally in Camarillo, California, at McGrath Family Farms.
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