Have you ever eaten watermelon that tasted faintly of onions? I have! And that's why we now have a dedicated wooden cutting board just for onions and garlic.
Wooden cutting boards are wonderful kitchen tools, but they can retain strong odours even after washing. I discovered this the unpleasant way when I cut fresh watermelon on a board that had previously been used for onions. Despite washing the board, the watermelon had picked up an onion flavour!
That was enough for me to introduce a simple kitchen rule.
One Board for Onions, Another for Fruit
In our kitchen, we have two small wooden cutting boards with their purposes clearly marked.
One says "Sipuli", which means onion in Finnish. That's where we cut onions and garlic.
The other says "Fruits" and is reserved for fresh fruit.
We also have larger wooden cutting boards for general kitchen use. If I'm preparing a large quantity of fruit, I can use one of those, provided it hasn't been used for onions or garlic.
It's such a simple system, but it prevents unwanted flavours from finding their way into foods where they really don't belong.
Why I Prefer Wooden Cutting Boards
I prefer natural materials in my kitchen and avoid plastic wherever practical.
Wooden cutting boards are durable, pleasant to use and can last for many years when properly cared for.
Unlike plastic boards, they don't shed plastic particles when repeatedly scratched by knives.
We also have a separate cutting board made from very hard wood for preparing meat.
I own a glass cutting board as well, but I rarely use it for cutting. Glass is so hard that it can quickly dull knife edges. Instead, I often use it as a serving platter, where it looks beautiful and is much more useful to me.
A Few Words About Hygiene
Whatever material you choose, cutting boards need to be cleaned properly after use.
Wash wooden boards with warm water and dishwashing liquid, rinse them and allow them to dry thoroughly. Avoid leaving them soaking in water.
When handling raw meat or poultry, it's particularly important to prevent cross-contamination. Use a separate board and clean it thoroughly after each use, following appropriate food safety guidance.
Wooden cutting boards should also be replaced if they develop deep cracks or damage that makes them difficult to clean.
Sometimes the Simplest Solutions Are the Best
Having a dedicated onion board doesn't require an elaborate kitchen organisation system.
Just one small wooden board, clearly marked, is enough.
Everyone in the household knows where onions and garlic belong, and I can cut a piece of watermelon without wondering whether it will taste like yesterday's dinner!