Can someone tell me if onion starting to sprout like on the picture can still be used for cooking. I was wondering if I could trow out the yellow part in the middle and use the rest. I am sure they have loss much of their flavor but I hate to waste food and was wondering if there are things I could do with them to salvage them? Use them for a veggie broth? Any suggestions?
I've used sprouting onions and garlic plenty of times. I would mostly just make sure the onion does not look wilty, and that it does not smell off. When cooking for myself, if the greens look fresh enough, I will include them too. Members of the onion family (garlic, onions, shallots, leeks) don't become mildly toxic like nightshade potatoes do.