How To Harvest, Cure & Store Onions So They Last Up To A Year

Onions are a common cooking ingredient, cherished for their taste and adaptability. However, did you know you can preserve your homegrown onions for up to a year using the proper methods?

Proper storage is essential to increasing these allium friends’ shelf life. If onions are picked and preserved properly, they may enhance the flavor of your food even after the growing season is over.

More than merely delicious, homegrown onions are often devoid of the chemicals and preservatives used in commercial produce and are fresher than types purchased from stores. 

Your own onions may be a great asset to your kitchen’s stockpile and, with a little attention and the appropriate methods, can be enjoyed far into the next year.

Harvesting Onions

Knowing when to harvest onions can ensure a lengthy shelf life. When the onion tips turn yellow and fall over, the onions are ready to be harvested. The skin should be dry, and the bulbs should be completely developed. 

This might vary depending on your local growth circumstances and the kind of onions you are producing. Still, you should inspect your onions in late summer or early fall.

Harvesting onions is best done after most of the tops have fallen off and the foliage has dried out for most varieties. In contrast to spring or green onions, storage onions, such as yellow or red onions, require a longer time to mature.

How to Harvest

Harvesting onions requires some caution so as not to harm the bulbs. To avoid stabbing or bruising the onions, carefully remove them from the ground with a garden fork or shovel. 

Start digging a few inches away from the bulbs to prevent breaking them. After lifting, brush off any remaining dirt, but don’t wash them just yet since too much moisture might cause rot.

After-Harvest Management

Take caution while handling your onions after harvesting to prevent bruising or puncturing. 

Place them on a spotless, dry surface to dry them out further. Use a soft brush or your fingertips to gently brush off extra soil. 

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Take care not to peel off too much of the onion’s outer shell, as this might leave it vulnerable to spoiling.


Onion Curing

Curing onions is essential in ensuring they stay tasty and valuable for months to come. Allowing the outer layers to dry and create a defense barrier helps keep rot and mold at bay during storage. 

This technique also enhances the tastes of the onions, concentrating their nuances. However, your onions may not store well and may decay much more quickly than you would have thought due to improper curing.

How to Cure Onions

Selecting the Appropriate Setting

  • Temperature: 75°F to 85°F (24°C to 29°C) is the ideal range for a cold, dry location. Avoid extremely hot or cold locations, as they might interfere with the curing process.
  • Humidity: To avoid rot and mold, keep the humidity low. A 60–70% humidity level is desirable.
  • Ventilation: Adequate ventilation is essential to avoid moisture accumulation. Make sure there is adequate ventilation in the curing space so that air can flow around the onions.

Techniques for Curing

One efficient way is to tie the onions into little bundles and hang them in a place with good ventilation. To ensure adequate ventilation, use twine or string, and ensure the onions do not touch one another.

Alternatively, you may spread the onions out in a single layer on a cleaned and dried slatted crate or wire rack. This approach requires enough ventilation for uniform drying.

Length of Curing 

The curing process usually takes two to four weeks. During this period, check the onions frequently to ensure they are drying correctly.

The outer skins of the onions should be papery and dry, the necks or tops should be fully dry, and the bulbs should feel firm when ready.

Problems with Over- or Under-Curing

  • Over-Curing: Onions that are cured for an excessive amount of time may become excessively dry, making them brittle and more likely to shatter. Keep an eye on the curing process, and ensure the onions aren’t left out in the open for too long.
  • Under-Curing: If onions are not cured for a sufficient amount of time, they may not form the protective outer layer required for long-term preservation. This may result in reduced shelf life and spoilage. Make sure the curing atmosphere is ideal, and watch for indications of partial cure.
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Enough Airflow and Spacing

It is best to avoid packing or stacking onions on top of one another since this might obstruct ventilation and cause rot and mold.

Ensure adequate room between each onion so that they may dry completely.


Keeping Onions In Long-Term Storage

First, make sure your onions are ready for storage so they survive as long as possible.

Tending and Pruning

  1. Without washing the onions, gently brush off any leftover dirt, as moisture might cause rot.
  2. Cut the tips off about an inch above the bulb and trim the roots.
  3. Check each onion for evidence of softness or injury. Onions with cuts or that feel spongy should be used right away, as they won’t keep well in storage.

Methods of Storage

Picking the appropriate storage strategy is essential to maintaining onions’ freshness:

Mesh bags are great for keeping onions since they provide excellent ventilation. Steer clear of plastic bags as they retain moisture. Slatted or wooden crates are helpful for bulk storage since they offer excellent ventilation.

Ideal Conditions for Storage

  • Temperature: Keep onions between 30°F and 50°F (-1°C and 10°C) in a cool, dark environment. Keep them apart from potatoes to prevent both from spoiling too quickly.
  • Humidity: To stop onions from sprouting or being moldy, keep the humidity levels low (between 65 and 70 percent).
  • Light: Keep onions in the dark to prevent sprouting. Growth caused by light exposure may shorten their shelf life.

How to Solve Storage Issues

Problems with storage might occur even with the finest planning. Here’s how to deal with typical issues:

  • Sprouting: Onions may be sprouting because they have been exposed to light or temperature.  Keep them in a regularly dark, chilly location. Since sprouting onions don’t survive long, use them right away.
  • Rot: Overwetness is generally the first step toward rot. To prevent rot from spreading, periodically inspect your stored onions and discard those that exhibit symptoms. Also, make sure your storage location has enough airflow.
  • Mold: Mold can grow in areas with high humidity. Maintain low humidity levels and ensure your onions get enough ventilation. Remove the rotten onions right away to save the others.
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An Onion Triumph For The Long Haul

Successfully harvesting, curing, and storing onions ensures you can savor their deliciousness all year. Start by timing your harvest right and handling the bulbs gently. 

Follow with proper curing to dry out those outer layers, creating a protective shield against spoilage. Finally, store your onions in cool, dark, and dry conditions to maximize their shelf life.

Stick to these steps, and you’ll have a pantry full of fresh, flavorful onions at your fingertips. 

A few extra tips: Always monitor your stored onions, remove any that show signs of sprouting or rot, and enjoy the satisfaction of homegrown produce well into the next season. Here’s to a bountiful onion harvest and a year’s worth of tasty meals!

Lucy Young

Meet Lucy, a seasoned gardener with a green thumb and a wealth of experience cultivated over 10 years in her own backyard oasis. Now, she channels her passion into writing, sharing invaluable gardening knowledge on her website. From nurturing plants to expert pruning techniques, Lucy's articles are a treasure trove for both seasoned enthusiasts and budding gardeners. Join her on this leafy journey as she sprinkles insights, tips, and tricks to help you create your own flourishing paradise. Get ready to dig into her gardening wisdom and unlock the secrets of a thriving garden!

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