Extending the Shelf Life of Homegrown Onions

Curing is key to the longevity of homegrown onions.

 

Curing is basically drying onions after harvest to prepare them for long-term storage. You should place them in a dry, shaded, and well ventilated area for two to four weeks, depending on the humidity level. It is important to keep the onions separated to allow adequate ventilation. 

When the curing process is complete, the outer skins will be papery, the necks will be dry, and the roots will be hard and wire-like.

The slits in the seat of this bench worked perfectly for curing onions under our covered deck. Fortunately, there are two of the benches which allowed twice as many onions to be cured at the same time. Next, the onions will get peeled and diced, then most of them will be off to the freeze dryer.