Learn when to lift, cure and store garlic and onions successfully at home this summer.
July is an exciting month on the veg patch. Early-sown peas, French beans, lettuce and radish are often ready to harvest. It’s also the time of year when many garlic and onion crops are ready to lift.
Knowing when and how to dig up, cure and store your bulbs correctly will help keep them in excellent condition. With the right approach, they can last for months to come.
Garlic is generally ready when the lower leaves begin to turn yellow, with several upper leaves still green. Avoid waiting until all the leaves have died back. The bulbs may begin to split, which can make them store less successfully.
Garlic is categorised into hardneck and softneck types. For both types, lift one bulb if you are unsure whether they are ready. A mature bulb will have well-defined cloves and intact outer skins. If the cloves are still small, wait another week or two. Then check again before lifting the rest of the crop.
Onions are usually ready when the leaves start to flop and die back naturally. When harvesting onions, avoid pulling them straight from firm soil. This can damage the bulbs and affect how well they store.
Harvesting
In both cases, choose a day when no rain is forecast for a couple of days. Gently loosen the soil and lift the bulbs carefully. Some people leave them on the soil for a few days before removing them for extra curing.
If rain is predicted, lift and remove them while conditions are dry. Place them in a warm, dry, well-ventilated place for two to three weeks. This allows the outer skins to dry and toughen properly.
Harvesting onions and garlic at the right time helps protect the bulbs from damage, splitting and rot.
Curing
Placing them on a chicken wire frame in a warm, ventilated place is a good idea. A polytunnel or greenhouse can work well. This allows air to circulate freely around the entire bulb.
Once fully dry, trim the roots and remove any loose soil.
Garlic can be stored with its stems attached or trimmed. If keeping the stems, plaiting bundles together is an attractive way to preserve and store them.
Onion leaves can be cut back to a few centimetres above the bulb. However, don’t remove the outer skin until you are ready to use the bulb. Those layers of dried skin help the bulbs store for long periods of time.
Storage
Store both crops on trays or plaited strings in a cool, dry, frost-free location. Good air circulation is essential. This helps ensure moisture does not settle, which can cause the bulbs to rot.
Depending on the amount grown, taking time to properly cure garlic and onions is worthwhile. It can provide delicious homegrown produce well into autumn and winter. After harvesting onions and garlic, this final drying stage makes all the difference.
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Frequently Asked Questions
1 – How do I know when onions are ready to harvest?
Onions are usually ready when the leaves naturally flop over and begin to die back. This is the clearest sign for harvesting onions. Lift them gently on a dry day, rather than pulling them from firm soil.
2 – Should I dry onions before storing them?
Yes, onions need curing before storage. Place them somewhere warm, dry and well-ventilated for two to three weeks. Once the skins are dry and papery, they are much more likely to store well.
3 – When is garlic ready to harvest?
Garlic is usually ready when the lower leaves turn yellow, while some upper leaves remain green. If you are unsure, lift one bulb first. A mature bulb should have clear cloves and intact outer skins.
4 – Can I cure garlic and onions in a greenhouse?
Yes, a greenhouse or polytunnel can be useful for curing garlic and onions. Make sure it is well ventilated. Good airflow is important, as trapped moisture can lead to rot.
5 – What should I avoid when harvesting onions and garlic?
Avoid lifting bulbs in wet weather where possible. Also, avoid leaving garlic too long until every leaf has died back. This can cause the bulbs to split, which may reduce their storage life.
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