Bulb or globe onions are an essential ingredient in many soups, stews and main dishes. Another great thing about globe onions is their shelf life. If we store them in the right way in the right location, then we have them handy whenever we need. If you’ve grown them this summer, then you probably want to store some to use and later on.
Have a look on harvesting, curing and storing process of onions and to add them in your stews and roasts to make it more delicious.
Onions are ready to harvest when their green tops fall over or turn brown at the edges. After a week, carefully dig them out of the ground using a fork. Then lay them out in a single layer in the sun, on a surface that will permit ventilation from below.
Try to harvest them on overcast day, just to reduce the damaging of bulbs from the sun. the best and easiest way to harvest large number of onions is by using forks to loosen the soil under the onions. When you feel soil is loose, grab around the necks of the onion stalk and pull them up gently without hurting their stems, roots or bruise bulbs. Damage onions have very less storage life.
Curing will make the outer layers to dry out and tighten forming a protective wrapping around the bulb. Dry and cool places work best for curing onions. The bulbs are permitted to cure in the sun for 2-3 weeks or until their outer skin turns papery.
Test one by cutting its stem about an inch from the bulb and make sure the centre of the cut should show any green. If it does, then onions have not cured completely so give them an additional week.
Once the onions are fully cured and the foliage is dry and crispy. Cut the stems cleanly an inch or two from the bulbs and trim the roots by using scissors. Brush the bulbs gently with your finger to remove the soil that is clinging to the papery skin. Try not to damage the first layer of the skin of bulbs.
Store them loosely in the baskets or hung them in mesh bags in a cool, dark and dry location. Don’t forget to check the onions every few weeks to remove any that develop soft areas.