To cure onions properly for long-term storage, follow these key steps:
- Harvest when tops are brown and neck feels dry, preferably in dry weather without risk of frost. Let onions dry on the ground for 1-2 days if weather permits, or move them to a dry protected area if rain or frost is expected.
- Do not wash onions; gently brush off soil. Leave roots intact during curing.
- Cure onions by either laying them out in a single layer or hanging them in small bunches upside down in a cool, dark place with good air circulation, avoiding direct sunlight.
- Turn or inspect onions regularly to ensure even drying. The curing process takes about 2-4 weeks.
- Onions are cured when necks are dry and tight, skins are papery, and tops shrivel. At this stage, trim roots and tops to about 1 inch.
Properly cured onions will have a tight skin that protects the bulb and prevents rot, allowing storage for months or even up to a year if stored well after curing.
Summary of Best Practices for Curing Onions
- Harvest in dry conditions when tops and neck dry.
- Avoid washing; keep onions dry.
- Cure in cool, dark, well-ventilated space.
- Use hanging or flat single-layer method.
- Cure for 2-4 weeks until fully dried.
This process ensures onions stay firm, rot-free, and flavorful for long-term storage.
