Things You'll Need:
- cultivator
- mesh bag
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Step 1
Harvest the onion before they have stopped growing underground if you like green onions. Green onions are ready to be harvested when the leaves are at least 5 inches tall. Longer, or taller, onion leaves mean larger onion bulbs and stronger onion flavor. Harvest green onions by simply pulling them from the ground. Onion leaves can also be harvested throughout the season to add flavor to dishes like scrambled eggs and salads.
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Step 2
Examine the onion leaves. Onions with leaves that are beginning to turn yellow and fall over at the base of the plant have stopped growing underground and are ready to be harvested. Once most of the leaves are limp, colorless and lying on the ground, leave the onions in the ground for another week to 10 days. Avoid leaving them in the ground longer as they may begin to rot.
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Step 3
Pull onions from the ground once you have determined they are ready to be harvested. If the onions are planted deeply or the soil is hard you may need to use a cultivator to help you loosen the onions from the soil. Otherwise, grasp the top of the onion and pull upward. It is best to harvest the onions in the morning and lay them on the ground to let them begin to dry in the sun.
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Step 4
Cure the onions after harvesting. Curing is the process by which onions are dried and prepared for storage. To cure the onions, keep them in a dry place out of direct sunlight for at least two weeks. If possible, place them in a mesh bag and keep them warm and dry for another two weeks. Cut the leaves from the onions (which at this point should be brown and shriveled) about 1 to 2 inches above the bulb. Store them in a cool dark place like a cellar or basement.
