I purchased a bunch of red onions and then went a week or two without using them. When I went to use them last night, I discovered that most of them had grown lots of green and white mold.
This is strange to me - I'm used to onions lasting really long. In fact, the white onions in the same container were a few weeks older and had no mold or rot. The white onions aren't even moldy in the presence of the super moldy red onions, and neither are the potatoes or garlic in the same container!
The most interesting part, though, is that only the dry outer skin of the red onions are affected. The fleshier, shiny layers of skin have no mold.
- What kind of mold grows so fast on dry onion skins?
- Can we save anything in the bin?