It’s officially harvest time at my house. I love this time of year. When the fields turn golden, the garden is producing, and I can finally enjoy the fruits of our labor. I have been curing my onions the past couple of weeks and am excited to have them saved in my home to enjoy throughout the winter months.
Onions are one of the easiest garden crops to grow. They are very low maintenance and easy to harvest and store.
You know your onions will be ready to harvest when the green stems begin falling over. The onions should be large and sticking out of the ground.
Pull the onions out by grabbing down right by the bulb and yanking it out of the ground. Most of them come up fairly quick and easy! Fill that wheelbarrow up with onions and you’re ready to store them!
Now, you can either cure or freeze your onions. I like to do both and will explain both options.
You can freeze and use your onions straight out of the garden. I love freezing them because it makes meal prep so quick and easy to already have the onions chopped and ready to go.
First, you need to chop the onions into tiny pieces. (secretly, I totally wear swimming goggles when I do this to help prevent crying….it works!)
Next, lay the chopped onions onto a cookie sheet. You want them in a single layer and not touching each other as much as possible.
Stick the cookie sheets into your freezer. We are doing what’s called a “flash freeze.” I explain the purpose of the flash freeze in my Quick Start Guide to Frugal Living.
Let the onions freeze on the cookie sheet for 2-3 hours or until frozen.
Once frozen, pull them out of the freezer and scoop the onions into ziplock freezer bags.
Label your freezer bag with the contents and year and then stick it into your freezer. These will stay good for up to one year.
If you want to store your onions for long term storage they will need to be cured first.
After harvesting them from the garden simply place them in a dry and shaded spot. Make sure they will not get wet. In a garage or under a porch is perfect for this. Windy or breezy conditions will help them to cure quicker.
Let them cure for about 3-4 weeks. You will know they are done when their stems are completely dry. Most of the onions cure correctly, but a few have bruised spots or didn’t completely cure, and I just toss them at this time.
To store for long term use simply cut the stem off using scissors and place them in a basket or mesh bag. However you choose to store them, be sure there is air circulation and to only stack the onions three deep.
These onions should stay good in a dark, dry cool place for 6-12 months. If they start to smell bad, you know it’s time to toss them.
There really is no better feeling than having your very own garden produce stocked up for winter!