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I’ve had onions start sending up green shoots even though the bulbs still feel firm and look usable. They aren’t soft or obviously spoiled, so I’m wondering what causes sprouting before the onion seems to go bad.
Does it mainly depend on how long the onions were stored, or can warmth and light trigger it quickly at home? I’d also be interested to know whether a sprouted onion is still fine to cook with, or if the taste and texture change much.
