What is this transparent thing I found while chopping spring onion?
About 1 cm long, slippery, squishy/ soft transparent, slightly sticky.
by Roel_driesvink
20 Comments
CharmingChangling
It’s sap from the plant, nothing to worry about! It’s the same substance that sometimes makes the layers slide off in that gel
madmoranusmc
A Prince Rupert Drop!
BigmacSasquatch
It’s the onion juice.
AloshaChosen
As a chef I can tell you it’s a safe, weird juice that the onion makes. I don’t like eating it.
SecretJournalist3583
Just sap. I grow my own and they’re commonly filled with sap when I cut them – I think it may dry out in grocery store ones so you don’t see it as often.
OldFashionedGary
Gronion Goo
Puresparx420
I think that qualifies as “goop”
ForeverCanBe1Second
Onion Jelly!
(I just rinse it off)
PlaceboASPD
Brain eating amoeba
Pork_Piggler
4kbunniboi
tomato
Chill-more1236
I grow onions at home, I notice that gel (pulp), around the time I water them.
4xu5
Cumion.
DrakulaBambaataa
Holy fuck… you found one, bro!
Tom_the_Fudgepacker
That‘s a Prince Ruperts Droplet.
ColtranezRain
Onion blood. It’s harmless. Useful for sauces, and not great for storing cut green onions, as the moisture from it accelerates decomposition of the green onions.
1Sojourner2025
It actually has some medicinal uses, according to old home remedies.
Independent_Way_7846
The first few times I found this was when I regrew my spring onions in water and whenever I see it, I get this urge to not use them. But since I know it’s just sap, I cut them like a long straw and rinse them through so I can pretend I didn’t see its slimy texture. I only ever regrow them in soil for this exact reason. Way way less sap buildup
FatNoodleBug
Plant squirt
No_Taste1698
I will gladly eat Chef Boyardee spaghetti out of the can directly, but when I’m cooking for others, I go full on 5-Star Michelin. Nothing is allowed to be goopy or off putting. I’m no chef, but everything I make (when I use some of that shit we call effort) is literally gold. I have the pickiest kids on earth, but they never have a complaint about my cooking.
20 Comments
It’s sap from the plant, nothing to worry about! It’s the same substance that sometimes makes the layers slide off in that gel
A Prince Rupert Drop!
It’s the onion juice.
As a chef I can tell you it’s a safe, weird juice that the onion makes. I don’t like eating it.
Just sap. I grow my own and they’re commonly filled with sap when I cut them – I think it may dry out in grocery store ones so you don’t see it as often.
Gronion Goo
I think that qualifies as “goop”
Onion Jelly!
(I just rinse it off)
Brain eating amoeba
tomato
I grow onions at home, I notice that gel (pulp), around the time I water them.
Cumion.
Holy fuck… you found one, bro!
That‘s a Prince Ruperts Droplet.
Onion blood. It’s harmless. Useful for sauces, and not great for storing cut green onions, as the moisture from it accelerates decomposition of the green onions.
It actually has some medicinal uses, according to old home remedies.
The first few times I found this was when I regrew my spring onions in water and whenever I see it, I get this urge to not use them. But since I know it’s just sap, I cut them like a long straw and rinse them through so I can pretend I didn’t see its slimy texture. I only ever regrow them in soil for this exact reason. Way way less sap buildup
Plant squirt
I will gladly eat Chef Boyardee spaghetti out of the can directly, but when I’m cooking for others, I go full on 5-Star Michelin. Nothing is allowed to be goopy or off putting. I’m no chef, but everything I make (when I use some of that shit we call effort) is literally gold. I have the pickiest kids on earth, but they never have a complaint about my cooking.