The Story of Our Onions
As we pull out onions, either because the greens have yellowed and fallen over or because we want to eat them, we plant other things where there is room, as onions are not recommended for a fall crop. Plant lots of onions early in the spring, as you likely will not get a second chance at a crop. Above you see some zucchini seedlings and parsley sharing the bed with the huge yellow onions.
And here you see other yellow onions sharing a bed with well-established, yet-to-bear sweet red peppers.
So now we have heaps of onions harvested and want to preserve them for as long as possible in their fresh state so that we can enjoy them for a long time. We simply store the whole onion plant, greens and bulbs, in a well-ventilated place out of the sun. We use a table in our basement near the dehumidifier or in the garage with the windows open and keep a fan blowing on them. If you have an airy shed or a place outdoors where they will not get wet, I think that would be ideal.
We use a lot of onions and so are constantly cutting the greens off and using the bulbs (we use the greens too in stocks or chopped), but we leave the greens on the ones we are not using until the greens dry and become weak at the base of the bulb and can be removed with a simple twist. This will keep the juicy bulbs beneath skins from being exposed and allow for longer storage without rot.
This is our first year having a crop of onions sufficient for both use and storage. We'll let you know how the storage goes and how long we have our home-grown fresh onions into the fall and winter.
|Ed Peterson, Author and Urban Grower|