Spring is a transitional time for onions. It’s a time when storage, or long-day, onions are done for the season and short-day onions come on. The first onions of the spring season are called short-day because they are planted in the fall and their growing patterns are matched to days with shorter periods of sunlight. Long-day onions are planted in the spring and their growing patterns are matched to long days filled with sunshine. Understanding the qualities of short-day onions will help you educate customers and optimize handling, storing, and merchandising during this season.

(Short-Day Yellow Onions Pictured Above)

Short-Day Onions

• Thinner, lighter colored, and fewer layers of paper skins
• Sweeter flavor profile
• More mottled appearance and green veining
• Higher water ratio makes them softer
• Tendency to mark, nick or bruise easily
• Softer onions have a shorter shelf-life
• Best used fresh and not over-cooked

(Long-Day Yellow Onions Pictured Above)

Long-Day Onions

• Thicker, opaque glossy paper skins
• Less sweet flavor profile
• Evenly toned appearance
• Less water ratio makes then denser
• Firmer and less likely to nick or bruise
• Firmer onions have a longer shelf-life
• Hold up better in cooked dishes

Merchandising Tips:

• Keep onions dry and away from misters. Do not refrigerate.
• Remove loose skins from onions to keep your display looking neat.
• Consider placing red onions between yellow and white ones to create a striking color contrast.
• Use waterfall displays to create more space for your onion display.
• Cross merchandise with BBQ grilling supplies, stir-fry veggies, peppers, or potatoes.