Harvesting Onions – lift don’t pull!

Harvesting Onions for Storage:

Harvesting onions at the right time and in the right way can affect how well they will store in the months ahead. Once the tops of your onions begin to yellow and flop over it’s a sign they’re ready to be harvested. This normally happens in late summer but with the constant changes in our climate it can often happen earlier. When onions have ‘fallen over’ (bend at the neck) it’s a good indicator that your onions have reached maturity.

It may be tempting to yank them out of the ground given that they are almost sitting on top of it anyway, but resist that urge! Pulling them out of the ground can not only bruise the bulbs, but can also tear the tops which can influence how they store later.

Timing can also be key to longevity. Harvesting during a run of dry weather can ensure less moisture gets into the plant. Ideally have a couple of dry days prior to lifting to ensure the onions are nice and dry prior to lifting.

Lifting them gently with a garden fork or hand tool is the way forward. You want to make sure you get underneath each onion and raise them gently out of the ground. Don’t be tempted to tug, taking some time and patience now will pay dividends in the future. Once you have the onion out of the ground gently remove the soil from around the root.

This gentle lift will help preserve the neck (see photo above) and integrity of the plant – both keys for longer term storage.

Be careful not to remove too much of the papery skin (or tunic) that protects the inner flesh. The skin will act as a protective layer during storage preventing them from drying out and rotting. It also helps to seal in moisture and acts as a barrier against dirt and disease.

Don’t worry too much if you have onions that are not perfectly covered in the papery skin – they will still store, it just means that you will need to keep more of an eye on those and possibly use them up first.

After harvesting, the curing process is crucial.

Curing allows the moisture in the neck of the plant to dry out, damp soggy necks allow moisture down into the bulb which can cause the onion to rot. Curing also helps that papery skin to develop further so protecting your precious harvest.

Lay your onions out in a single layer in a dry, (dry is the watchword here) warm, well-ventilated space like a garage, shed, or covered porch. Avoid direct sunlight, as it can sunburn the bulbs. Allow them to cure for two to three weeks, or until the necks are fully dry and the outer skin is crispy and rustling to the touch. The previously green foliage should also be brown, if it is still green then the onion may not be fully cured. Proper curing extends shelf life and minimizes the risk of mould or sprouting later on.

You can dry them in a greenhouse, just make sure you do it in a shady spot and use a shade cloth over them if you are worried about them getting too much sun. They need to dry in there not roast 😊

Once your onions are fully cured, it’s time to prep them for storage. Trim the roots with scissors and cut the tops down to about an inch or two above the bulb—or, if you prefer, leave the tops intact for braiding or plaiting. Any onions with soft spots, bruises, or signs of damage should be used up first, as they won’t store well. Gently brush off any excess dirt, but don’t wash them—moisture is the enemy of storage onions.

For storage, choose a cool, dry, and dark place—ideally between 32°F and 40°F with low humidity. Mesh bags, crates, or hanging braids in a well-ventilated pantry or cellar all work well. Airflow is critical, so avoid sealed containers. Plaiting or braiding onions by their dried tops not only looks lovely but also helps with airflow and space efficiency.

Check stored onions every few weeks and remove any that are starting to soften or sprout to prevent spoilage from spreading.

Beyond traditional storage, there are other ways to preserve onions for the long haul.

Dehydrating sliced onions for rehydrating later in stews or casseroles is an excellent option and ideal if you are short on space. My personal favourite is dehydrating any damaged onions from my harvest, then grinding them down to make onion powder. 

You can also chop and freeze onions—though frozen onions are best used in cooked dishes, as they will lose their crunch. My tip for freezing onions is to ‘open freeze’ them first, then bag them. Pickling is another flavourful option, there are many recipes online for quick fridge pickles, red onions in particular make a very attractive looking pinkish pickle.

Don’t worry if you don’t get the storage options it right the first time, it takes time to understand how your specific environment works. However, taking time to lift, cure, and store onions correctly and with care will help to ensure they last well into the winter months and possibly beyond.

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