Information on the Procedure and Timing for Onion Harvest: Comprehensive Guide
Harvesting and Curing Onions for Optimal Flavor
Onions are a versatile and essential kitchen staple, and learning how to harvest them correctly is crucial for getting the best flavor and longevity. Here's a step-by-step guide on how to harvest and cure onions.
Harvesting Onions
- The ideal time to harvest onions is early in the morning when temperatures are not too hot. This is when the onions are at their firmest, making them less susceptible to bruising.
- Wait for about half or at least a third of the onion tops to naturally fall over and begin to yellow and flop down. This signals that the bulbs have matured fully and developed their maximum flavor. Another sign of readiness is when the neck, where the bulb meets the foliage, becomes soft or starts to break.
- Be careful not to bruise onions during harvesting as it can make them more susceptible to rot.
- Harvesting should be done carefully to avoid damaging the plants or bulbs. Onions can be pulled up from the ground with the tops intact using hands, trowel, or pitchfork.
Curing Onions
- Stop watering the onions several days before harvest to let the onions dry out in the soil.
- Once the tops have fallen over naturally, do not wash the onions. Leaving the dirt on helps prevent introducing moisture that can cause rot.
- Dry the onions in a well-ventilated, shaded area out of direct sunlight, laid out in a single layer. This curing process usually takes 2 to 4 weeks until the necks are dry and the outer skins become papery, sealing the bulbs and preventing spoilage.
- After curing, trim the dry tops close to the bulb and trim the roots as well. Inspect bulbs and separate any with bruises or sprouting for early use.
Storing Cured Onions
- Store the cured onions in mesh bags, crates, or another breathable container in a cool (ideally around 32–40°F or 0–4°C), dry, and dark place with good air circulation.
- Properly cured and stored onions can keep for up to 8 months or even a year.
Following these guidelines ensures onions reach their peak flavor and maintain quality for long-term use. It's also important to note that onions can provide a kitchen staple through the fall and winter.
Onions have been a popular cool season vegetable for over 4,000 years, and they can be grown from seeds, sets, or transplants. Planting onions sets as soon as the garden can be worked is best for bulb development. Growing onions from seed is more difficult and takes longer before bulbs are ready to harvest.
For those who prefer green onions, the tops can be harvested as soon as they reach 6 inches (15 cm.) in height. Rich soil, consistent moisture, and cool temperatures help bulb development for onions.
Any bulbs that have bolted, or formed flower stalks, should be pulled and used right away; they are not good for storage. To dry onions, spread them out on a clean and dry surface in a well-ventilated location. Onions need to be dried before they can be stored.
Store dried onions in a wire basket, crate, or nylon bag in a place where the temperature is between 32 to 40 F. (0-4 C.) and humidity levels are between 65 and 70 percent to prevent rotting. It's time to start harvesting onions when their tops naturally fall over and brown, usually 100 to 120 days after planting, depending on the cultivar.
Humans have been growing onions for over 4,000 years, and with these simple tips, you can continue the tradition of growing delicious onions in your own garden.
- For optimal flavor, grow onions in your garden and follow these steps for harvesting and curing: when the tops have fallen over and flopped down, pull up the bulbs carefully from the soil and let them dry in a well-ventilated, shaded area for 2 to 4 weeks.
- After curing, store cured onions in mesh bags, crates, or another breathable container in a cool, dry, and dark place with good air circulation. By doing so, you can enjoy the fresh taste of home-grown onions for up to 8 months or even a year, elevating your home-and-garden lifestyle through gardening.
