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  • From: "TradingPostPaul" <tradingpost@riseup.net>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] Harvesting and Curing Onions
  • Date: Fri, 28 Sep 2007 09:23:24 -0600


Harvesting and Curing Onions

Onions should be harvested when about two-thirds of the tops have fallen
over and dried, and the “necks” of the onions have started to dry. A
common misconception among gardeners is that if they bend over the onion
leaves, while they are still green and growing, it will prevent the leaves
from growing so much and “send more energy to the bulbs”, resulting in
larger onions. It’s also thought that this practice will make the onions
mature faster. Unfortunately, it only succeeds in reducing bulb growth
since the leaves, which manufacture carbohydrates stored in the bulbs and
increase bulb size, are killed.

Research has shown that optimum flavor and sweetness is achieved if onions
are harvest when 80% of the foliage has died back. However, once your
onions reach this stage, don’t wait more than one or two weeks to
harvest; the bulbs may begin to rot, or grow again and go to seed.

Careful handling is essential during harvest to avoid bruising the onions,
which helps prevent storage rot. Onions can be lifted by gently pulling the
foliage or by pushing them up with a garden fork inserted below the bulbs.
Gently brush remaining soil off the bulbs with a soft brush or gloved hand.
After harvest, the bulbs must be “cured” if they will be stored for any
length of time.

Curing can be done either in the field or in a protected location away from
rain. Field cure onions after harvesting by placing them in rows with the
leaves partially covering the bulbs. This helps prevent sunburn or
greening. Leave the onions in the field until the outer leaves and neck are
completely dry and papery. After curing the onion leaves may be left on and
braided, or cut off leaving at least one-inch of the top for storing.

If rain is predicted during the harvest period, onions can be cured in a
warm, dry, well-ventilated location out of direct sun. After harvesting and
removing excess soil, trim away the foliage, leaving a one-inch section of
stem at the neck. Place the onions in single layers, in large, flat trays.
Simple trays can be made with lathe strips, leaving one half inch between
strips to allow for adequate air circulation. Mesh or burlap bags may also
be used. Leave the onions in the trays or bags until the outer leaves and
neck are dry and papery.

Only firm bulbs should be kept for storage. Onions that are bruised or have
a thick neck should not be stored, but used as soon as possible. Do not
store other fruits or vegetables with onions and garlic. Keep the onion
storage area temperature between 32-36 ° F, with 60% or less relative
humidity for longest storage.

http://hortparadise.unl.edu/Newsrelease/News/OnionHarCur.htm







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