Harvest bulb onions once they reach whole dimension, about 90 to 100 days after sowing. Harvest the leafy tops of green onions any time after the plant has grown 6 inches tall or taller.
Bulb onions—steadily referred to as number one crop onions–are steadily sliced or chopped and served raw in salads or on hamburgers or sandwiches or cooked in soups and stews.
The stalks and grassy tops of bulbless green onions—steadily referred to as bunching onions, scallions, or spring onions—are steadily eaten raw in salads, dips, and stir-fries or cooked in soups.
When to Harvest Onions
- Green onions: Harvest green onions when they are sufficiently big to use—steadily when the stems are ½ to 1 inch in diameter. Green onions mature about 7 to 8 weeks after sowing on the other hand can be used so much sooner.
- Onions for drying and storage: Harvest full-sized bulb onions for drying and storage when phase to three-quarters of the strappy green foliage has grew to develop into yellow and fallen over. Bulb onions for storage mature about 90 to 110 days after sowing.
- Sweet onions: Harvest full-sized sweet-tasting lowering onions—steadily known as Bermuda or Spanish onions—when phase to three-quarters of the strappy green foliage has grew to develop into yellow and fallen over.
Learn the way to Harvest Onions
- Carry bulb onions by means of hand or with a garden fork. You’ll be able to calmly moisten dry soil the day forward of lifting bulb onions.
- Loosen the soil spherical each bulb forward of you lift; damaged onions are rapid to rot.
Learn the way to Treatment Bulb Onions for Storage
- Maincrop onions for storage should be cured forward of they are stored.
- Get began the curing process every week forward of harvest by means of withholding water and in part severing the roots with a spade. (This will likely more and more allow their thick, rainy necks to dry preventing rot.)
- After you utterly lift the bulbs, let the bulbs dry for a few days on best possible of the ground—cover the bulbs with foliage to prevent sunburn–or spread them out in a shaded, warmth, dry, well-ventilated place.
- Dry bulbs until their skins are papery—maximum steadily 2 to 10 days outdoor and about 2 weeks indoors in a well-ventilated spot.
- When the neck of a cured onion is tight and the outer scales are dry, decrease the tops once more with a garden pruner to about one inch and clip the gotten smaller roots. Drying seals the absolute best of the onion and keeps the bulb from forming a seed stalk. (Don’t allow bulbs to form seed stalks; that may move away them woody and mistaken for storage and eating.)
Learn the way to Store Onions
- Store bulb onions in a fab (35°-40°F/2°-4°C), dry, well-ventilated place. Store bulb onions in a hanging mesh bag if possible. Cured bulb onion will store for 5 to 8 months. In case you occur to reap bulb onions while one of the vital tops are however green, use them immediately—they are going to not keep.
- Slicing onions should be used in a few weeks. Slicing onions are thinner-skinned than storage onions and do not store properly. (Sweet lowering onion types include ‘Vidalia’, ‘Walla Walla’, and ‘Texas Supersweet’.)
- Store green onions in a perforated plastic bag throughout the vegetable crisper of the refrigerator. Green onions will keep for 3 to 4 weeks.
Further pointers: Learn the way to Increase Onions.
