In 2000, Michigan farmers grew more than 94.5 million pounds of onions, ranking Michigan ninth nationally in production.

Most of the onions grown in Michigan are of the yellow globe variety. Major onion producing counties in the state are Allegan, Ingham, Newaygo, Ottawa and Muskegon.

Horticulturally-related leeks, scallions, and chives also have the same excellent nutritional profiles as onions. In fact, green onions with developed, small bulbs contain up to 5,000 times the vitamin A content of white onions. Onions are also rich in vitamins C and B6 and potassium. Cooked onions change in taste because heat transforms sulfuric compounds into sugars.

Hold onions under running water or refrigerate prior to peeling or cutting to neutralize culprit sulfur atoms that cause watery eyes. Rubbing hands with a sliced lemon will remove the onion smell. Onions will keep if they are stored where air can circulate around them -- hanging them in a string bag is an excellent storage technique.

For more information about Michigan onions, contact:

Michigan Asparagus, Plum and Onion Committees