A Comprehensive Guide to Harvesting and Curing Onions
My onion harvest was amazing this year so I wanted to share some expert gardening tips on when to know onions are ready for harvest, how to harvest onions, and lastly how to cure them for long term storage.
Check out the YouTube video version of this guide here:
Knowing When to Harvest Onions
Let's start by discussing how to determine when your onions are ready for harvest. There are a few telltale signs to look out for, but ultimately, it's up to you to decide what works best. You can harvest onions at any stage, whether you prefer young green onions or fully mature bulbs. General guidelines say to harvest bulbs once the onion leaves, also called onion tops, have started to bend in a 90 degree angle. However, for the largest bulbs, I like to wait until the greens have dried out and started turning brown. There are a few exceptions though. If your onions have sent up a flower stalk, harvest immediately. The onion is now focusing its energy into making seeds instead of growing bigger bulbs. Another exception is if you're at the end of your onion season and a lot of rain is expected. The excess rain/moisture will rot out the bulbs.
How To Harvest Onions
Once your onions are showing signs that they are ready, it's time to bring them in. Harvesting is a straightforward process, but it's essential to handle the bulbs with care to avoid damaging the stem or leaves. Choose a warm, dry day for harvesting, as dry soil makes it easier to gently pull the onions out of the ground. If you encounter resistance, loosen the soil with a hand shovel or cut the bulb off the roots with some scissors. Once harvested, trim any excess foliage and roots, but leave the main stem and some of the leaves intact.
Now, onto the curing process, which ensures your onions last longer in storage. Find a dry, shaded spot with good airflow to lay out your onions. Allow them to dry until the outer skins feel dry and papery. This usually takes 2-3 weeks. Once cured, trim off the roots and leaves, leaving a short stem about 3 inches long on the top. Store the onions in mesh bags or cardboard boxes with ventilation holes to maintain freshness.
