We’ve all been there—digging through the pantry, only to find an onion that’s sprouted little green shoots. The first instinct is often to toss it straight into the bin. But should you? As it turns out, sprouted onions aren’t just safe to eat—they can actually be a useful addition to your meals.
The edibility of sprouted onions
Unlike sprouted potatoes, which can produce harmful compounds, onions that sprout are still safe for consumption. In fact, those green shoots are edible and can be used much like spring onions. Chop them finely into omelettes, sprinkle over rice bowls, or add them to salads for a mild, fresh flavour.
Nutritionists point out that sprouts can even bring a slight nutritional boost, offering extra antioxidants. The only catch? A sprouted onion may be a little softer or less flavourful at its core, but it’s far from wasted food.
How to keep onions fresh longer
If you’d rather delay sprouting, proper storage is key. Onions should be kept in a cool, dark place, ideally between 18–20°C (64–68°F). Paper bags—particularly Kraft bags—help them breathe while preventing excess moisture.
One golden rule: check them regularly. A single spoiled onion can spread rot to the rest. Storing smaller quantities together also helps reduce the risk of contamination.
Growing your own sprouted onions
If your onion has sprouted, you don’t have to eat it—you can plant it. Place the bulb in loose soil about two-thirds deep, keep the soil moist, and let nature do its work. With patience, those sprouts will develop into fresh green shoots and eventually a new onion.
Gardeners often recommend enriching the soil with slow-release fertiliser or even organic waste like wood ash. Once the stalks dry and turn yellow, the onion is ready to harvest. It’s a simple way to get more out of what would otherwise go to waste.
Cooking with onions
Sprouted or not, onions remain one of the most versatile kitchen staples. They can form the base of hearty soups, add sweetness to a quiche, or bring depth to a slow-cooked stew. And while a sprouted onion might not look picture-perfect, it still delivers flavour and function.
The bottom line
Sprouted onions aren’t a sign of food gone bad. They’re safe, usable, and even growable if you’d like to start a kitchen garden. With the right storage and a little creativity, these humble bulbs prove once again why onions are the foundation of countless recipes.
