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How to Harvest and Cure Your Onion Crop

What’s the secret to storing homegrown onions so they won’t sprout or mold? Curing.

This easy process is key to making them last many months in the pantry, but it all starts with the harvest.

Learn how to tell when your onion crop is ready, what to do with the flower stalks, and how to maximize their shelf life so they stay as fresh as the day you picked them.

Stop watering your onion crop before harvest

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 (depending on how dry or humid your climate is) to allow them to finish maturing.

The same holds true for rain—if most of your onions are fully grown, harvest them all before a big rainstorm is expected because moisture spells trouble for mature onions.

Dry out the roots immediately after harvest

On a dry, sunny day, carefully pull each onion out by the bulb, or dig around the plant to lift the bulb from the soil.

Continue curing the onions

After a nice day of getting some sun, move the onions into a sheltered, shady spot (under a tree, on a covered porch, or in a well-ventilated garage, for example) and spread them out one by one.

You don’t need to clean off the onions yet. Just set them out to dry, dirt and all, until the stems turn brown and brittle. This rest period allows the onions to go deeper into dormancy so that they’re less susceptible to disease.

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