7 SECRETS TO HARVESTING AND CURING ONIONS

While onions can be harvested and eaten at any stage, the most satisfying part of growing onions is being able to pick a fresh onion from the pantry months after you’ve picked it from the ground. Curing makes that possible.

What's the secret to harvesting onions at just the right time, curing them so they'll last all winter, and storing them so they won't sprout or mold?

I've actually got SEVEN secrets for you that will help with picking your onions when they're ripe and ready, maximizing their shelf life in storage, and making sure they stay just as fresh as the day you harvested them.

Wait for half the plants to fall over before you start harvesting.

01.

Wait for one-half to three-quarters of your crop to flop, then bend over the stems of any remaining upright plants.

02.

When you notice the leaves on the first few plants start to fall over, stop watering and leave the onions in the ground for 7 to 14 days to allow them to finish maturing.

Stop watering your onion crop before harvest.

03.

Lay the onions out on the ground or in another open, sunny area for a day or two to dry out the roots.

Dry out the roots immediately after harvest.

04.

The most important part of curing is giving them enough shade and having plenty of air circulation around the bulbs.

Cure your onions so they keep through winter.

Once the onion tops and roots have fully dried, you can tidy ’em up by trimming the roots and cutting off the stems with garden scissors.

05.

Trim the onions so you can see which ones to use up first.

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