How to Cure, Harvest, and Dry Garden Onions
Onions store well when properly cured. Curing dries the outer part of the onion bulb so the vegetable is less prone to rot and disease. The onions require curing immediately after harvest, otherwise they develop soft spots and don't achieve their full flavor. Once cured, the onions keep for much of the fall and winter months if provided with the proper storage conditions and if they are inspected regularly for spoilage. Does this Spark an idea?
Instructions
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Loosen the soil on either side of the onion row with a handheld trowel or fork when ¾ of the foliage begins to yellow and fall over. Dig carefully to avoid piercing the bulbs with the trowel.
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Lift the onion bulbs out of the loosened soil. Cut the tops back to within 2 inches of the bulb as you lift them.
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Brush the excess soil off the harvested bulbs, but do not wash them. Spread the bulbs out on a screen or inside a slatted crate in a single layer. The screen or crate allows air to circulate around the bulbs as they dry and cure.
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Place the onions in a cool, dry area that is away from direct sunlight. Rotate the bulbs every 2 to 3 days as they are curing so all sides dry thoroughly.
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Cure the bulbs for 2 to 3 weeks, or until the outer covering feels dry and papery. Brush off any dry soil still attached to the bulbs, but leave the papery skins in place.
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Store the cured onions in a mesh bag. Hang the bag in a 45- to 55-degree Fahrenheit location away from light for 3 to 6 months.
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Tips & Warnings
Check on your stored onions every 2 to 3 weeks and use any bulbs that begin to develop soft spots. Once 1 bulb begins to rot or spoil, the rest in the storage area usually spoil more quickly unless the rotting bulb is removed.
Avoid overly dry storage areas. Onions require humidity between 50 and 60 percent for optimal storage, such as the humidity found in a cool basement storage room.
References
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