You Can Eat Sprouted Onions, But Not Without Losing Flavour

Turns out you don’t have to toss out all mouldy cheese. If it’s hard, like Parmesan, you can usually cut the damaged bit out and remain safe (though you should never do that with softer versions, like brie, cream cheese, and ricotta).

And given that they’re not soft and wrinkly, potatoes with small eyes are usually fine – though green ones are not.

Mouldy bread, on the other hand, is always a no-go.

But what about sprouting onions? I often find myself asking for, well, reasons like the one pictured below.