Curing and Storing Vegetables
As we enter the cold Winter months and our gardens are put to bed for the season, we start pulling preserved food from our pantry; canned fruits, pickled veggies, and dried herbs.
While some types of produce will store well (like onions, garlic, and winter squash) did you know that even these vegetables must go through a preservation process called “curing” in order for them to last into the winter?
Vegetable curing isn’t quite like meat or cheese curing - no salt or smoke is involved. But it is similar insofar as it dries out the outer skin of the vegetable to make it shelf stable for a longer time than if it were stored fresh out of the ground. Not all veggies can be cured, but below we’ll outline the curing and storing process for some favorites that are commonly found in our gardens.
Garlic
Harvest: When the leaves are beginning to turn brown (typically the beginning of July in Maryland). Mature heads should fill out their skin. Dig one up as a test if you aren’t sure.
Curing: Brush (don’t wash!) off any large clumps of soil. Hang garlic by the stem or lay it out in a warm (70-80 degree F), well-ventilated place out of direct sunlight for at least 2 weeks or until the stalk is hard and dry.
Storage: At this point you can trim off the stalk or keep it on. (Braiding and hanging soft-necked garlic is an effective and beautiful storage option!) Store cured garlic in a dark, cool, and well ventilated place. Cured soft-neck garlic can be stored for 6-8 months while hard-necked garlic will keep for 2-4 months.
Onions
Harvest: When stalks begin to turn brown and die back. Usually, the shoulders of the onion bulb will pop out of the soil and give you an idea of their size and maturity.
Curing: Leave the stems and roots on and brush (don’t wash!) off any large clumps of soil. Lay or hang the onions out in a warm, well-ventilated place away from direct sunlight for at least 2 weeks or until the outer skins have become dry and papery. Trim back the tops and check to see if there is any green - if so, continue to dry.
Storage: Store cured onions in a dark, cool, and well ventilated place. Storage times will differ with variety, but some onions can store for up to 6 months.
Potatoes
Harvest: Once their greens die all the way back. Some sources recommend allowing them to stay in the ground for a week or two more to allow the skins to begin to harden underground. The skins of mature potatoes should not be able to be rubbed off easily.
Curing: After you harvest the potatoes, brush (don’t wash!) off any large clumps of soil and lay out to dry in a cool (50-60 degrees F), dark, well-ventilated place for 2-3 weeks.
Storage: Store in a dark, cool, and well ventilated place - covered baskets or closed boxes are good options for containers that will provide airflow but stay dark.
Sweet Potatoes
Harvest: As early as when the leaves at the end of the vines have begun to yellow or as late as when the vine turns brown.
Curing: Lay out in a warm (85 degrees or more) and preferably humid place for a week or two. Wounds should heal and skins should harden when fully cured.
Storage: Once cured, store at room temperature. Cured sweet potatoes can keep for 4-6 months.
Winter Squash
Harvest: Before frost but after most of the foliage has died back. Skins should be beginning to harden and stalks beginning to dry. Harvest by cutting the squash off the vine leaving at least an inch of stem attached to the fruit.
Curing: Lay out in a warm (70-80 degree) and well-ventilated place for 2 weeks. Squash can be sun cured in the field (depending on the weather and time of year) or in a sunroom as well.
Storage: In a cool place with good ventilation. Cured Winter Squash can keep for 3-6 months.
Curing vegetables may seem like something only an old timey root cellar can accomplish, but it’s easier than you think to find or make the right environment for each of these veggies in your own home. For cool, dark places - check out your basement, attic, or even an unused cabinet or closet. For warm places consider a sunroom, a sunny window, or just leaving the veggies out in the garden. (But check the weather for rain or temperature drops first!) Storing your cured veggies in containers like crates, baskets, mesh bags, or laid out on a shelf can encourage the necessary airflow.