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.
Grip greens right above bulb and pull. If soil is tough, use a hand-spade or digging fork to loosen the soil around the bulb. Stick the spade into the ground 6 inches away and then pull the handle towards you. Don’t try to dig the bulb out as you will likely cut into it.
End of the harvest:
Once onions have been harvested, it will not grow back. If left in the ground too long, they will bolt (flower) and get tough.
Storage and handling:
Brush off soil, do not wash and do not remove stalk or paper until you are ready to use.
For short term storage, place onions in a dry place at room temperature.
For long term storage, onion must be “cured.” 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.
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.
Recipe ideas:
Sautéed onions make up the base of so many delicious meals, but they can also add a kick of their own when caramelized, pickles, or plain ole’ raw. Don’t believe onions are special in their own right? Check out all these ideas.
