Tips for Harvesting Onions?

12 years ago

This is my first time growing onions and the tops are starting to die back on some of them. I was wondering if anyone had tips for harvesting here in FL. I know that short day onions don't typically store very long, but what can I do to maximize the length of time they might hold up? I am concerned about how to long to leave in the ground and how cure in the humid climate. I am growing in a community garden and it looks like some of the other gardeners have onions planted much earlier than mine that just kept going through the season to bloom etc. Is there something I should do if they don't die back properly?

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Comments (8)

tinael01
12 years ago
Sylivia pulls them up after the tops die back and she stores them in a spare room under a desk in sawdust?? I tried so hard to find that post and now regret that I didn't know to clip posts back then. darn it.

My onions are still green on top and haven't bulbed. I think it didn't ever get cool enough and they are still waiting for fall!
whgille
12 years ago
Hi Derbika and Tina

My onions every year are different depending on where I got them or the weather...
This year the ones that I got in Lowes turn out really good, Tina did you see the onions by the fence? I harvested those because they are not going to grow any bigger and I put them in the porch in a shady spot on top of 2 crates, the bottom is empty and the other full, you can line them with newspapers but is not necessary. They will dry there, do not cut any tops. Some I started to use them in cooking, others will be left to dry...
The other set of onions that I got in another place still look like scallions so I let them stay in the ground till I can use them as such...
And I also grew red onions from seed and they still look like scallions.:)
I only put onions inside the house once they are completely dry and brush the dirt out with my hand and only wash them before I use them in the kitchen.

The onions that were harvested

Silvia
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They do most of their growing after the tops start to fall over, and quit growing as the the leaves die. Nine days should not hurt. They will have more exposure to varmints if those are a problem in the area. In dry soil they will hold for a month or more, but I am not sure what effect persistant wet soil will have.
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well let's see. i had 65 banana squash plants. i did not count the ones i gave away as they ripened. there were 40 squash and if you average 20 pounds a squash and i had one that was 60 pounds. it is not hard to get 800 pounds. squash keep well at 50 degrees so into the unheated basement they go. i give the surplus away. we have 6 families that garden together. i cut a 10-15 pounder into 1/4 and use one 1/4 and frig the others. i try to use it up with in a week. i still have the hubbard, spaghetti and butternut to harvest. yes Virgina banana squash do get that big. it is good i grew that many because all the other gardens did not do as well with there banana's. they did better with the other winter squash and that is good because i have very few butternut. i got the recipe for Jalapeno Escabeche from this wed site but here it is again. Jalapeno Escabeche (Source: adapted from Michael Gokey via Foodie Mama) Makes 3 to 5 pint jars , depending on whether you follow the original recipe (3) or my adaptation (5) 1 lb. jalape or serrano chile peppers, sliced into rounds of desired thickness (may also be left whole--then you may wish to blister their skins in a hot pan with a trace of oil first) 1 medium white or yellow onion, 1/4 inch thickly sliced (I used TWO yellow onions sliced somewhat thinly) 2 medium carrots, peeled and 1/4 inch thickly sliced (I used a whole pound of carrots, peeled and not as thickly sliced) 1 head garlic, cloves separated and peeled (I used 2 cracked cloves per pint jar) 3 cups apple cider vinegar (could also use white, but I like the subtle sweetness of cider vinegar here) 3 cups water 2 tablespoons pickling salt 1 tablespoon sugar (I used about 2 teaspoons) 2 bay leaves 1/2 teaspoon dried oregano 4-6 sprigs of fresh marjoram or 1/4 teaspoon dried 4-6 sprigs of fresh thyme or 1/4 teaspoon dried 20-30 mixed black and red peppercorns (I just used black) *I added 1/4 teaspoon of ground cumin, too (would have preferred seeds if I had them) Prepare the pickling brine (you may need to increase the brine by 25% if you follow my version). Add the vinegar, water, salt, dry herbs, and sugar to a pot and bring to a boil. Reduce heat and let simmer while you prepare the rest of the vegetables. Wash your vegetables well with no soap. Now peel and slice to prepare. Add at least one clove of garlic, 3-4 peppercorns, to each of the sterilized jars. If you are using fresh herbs then, pack one sprig each in each of the jars. Pack the chile vegetable mixture into sterilized jars leaving 1/2" head space. To help reduce bubbles, slowly fill the packed jars slowly with the pickling brine, plucking out the bay leaves. Make sure you use a plastic bubble remover and slide it around the inside of the jar wall. Seal and process the jars in a boiling water bath for 15 minutes. Store your pickled en escabeche jalapenos for four weeks in a cool, dark place before serving. Once opened, they can keep well for one to two months in the refrigerator. happy eating Dean
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Egyptian onions can stay outside if you are just harvesting for propagation for next year. Just replant them in late summer/fall and let them start growing. Like garlic they may put out some growth then stall over winter. They are very hardy. If you store them, try not to peel them too much as the wrapper helps storage. I store my multiplier onions and garlic in the basement, it is cooler than the rest of the house. I closely monitor indoor humidity for wooden instrument care purposes, and my house typically ranges from 36-45% in winter. I keep bulbs on the mesh screen supports you use to carry a seedling tray. I do lose some in storage if I wait until spring to plant. I constantly go through the screens of bulbs and throw out rotting/moldy/shriveled ones. Typically my nose tells me something is wrong. Sour stink.
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Long day onions need long periods of daylight to form large bulbs. In principle, they won't get that in the south. They'll grow, but they won't mature properly. Nothing wrong with growing onions that don't mature properly. That's up to you, if that's really what you want. If you want storage onions, they are mostly long-day. Local nurseries in the south won't stock long-day onions, because they know they're the wrong kind. I'm curious where in Southern California the OP came up with Walla Wallas. Also, if you want sweet onions, there is a large selection of short-day varieties.
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tinael01
12 years ago
OMG thanks Sylvia - maybe I should pull mine up too then Let me go yank one out and have a look. I bought the ones from Lowes too.
westhamutd
12 years ago
Derbyka,I had some Granex onions keep for about 5-6 months after harvest last year.Like Sylvia said,you just want to make sure they are completely dried before placing in onion bags or boxes etc.Best of luck on your harvest
derbyka
Original Author
12 years ago
Thanks so much for the advice guys. Silvia - do you cut the tops off (leaving a little neck) after they are completely dry? Is the warm weather outdoors better for drying than inside? I live in a one-room apartment and am not sure if I there is a spot that is shady 24/7 in my yard right now. I planted 4 types from dixondale farms but put them in very late (end of Jan) so most of them are fairly small. The Bermuda and reds (Southern belle hybrid) seem to be bulbing up the best. What is the best way to permanently store them? I put my potatoes in a dark closet. Westhamutd - that is great to hear you were able to keep yours so long! I love onions and would eat them almost everyday if I could get them to last.
whgille
12 years ago
Derbika, you can dry them indoors, the closet is probably good just keep them inspected so there is no bugs coming inside the apartment. I don't cut the tops after they are dry, they get thin like threads. If you have a lot of onions, you can also cut them up and freeze them in small freezer bags.

Silvia
shuffles_gw
12 years ago
If you have any splits, use them first. They tend to rot. I keep most of mine in the fridge, but maybe that is not necessary.
tomncath
12 years ago
Here in Zone 10 I don't pull mine until the end of the dry season, usually mid-May to the end of May. What you don't want to have happen is the rainy season to start early because they will start to rot if still in the ground when it's consistently moist. When I do pull them I bring them inside in the AC and out of the outside humidity for a week, then they go into the spare frig veggie crisper where they last for at least six months :-)

Tom

Tips for Harvesting Onions?

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