Growing good onions is only half the matter. The greatest disappointment comes in winter when you open a bag and inside there are already spoiled heads. Most often the reason is not in the variety, but in mistakes during harvesting and storage.

The first mistake is haste with digging

It is not worth pulling the onions out of the ground until they are fully ripe. If the neck is still thick and the scales have not managed to form, such onions will not last long.

Signs of readiness:

• most of the foliage has yellowed and lodged;
• the neck has become thin and dry;
• the outer scales have acquired the characteristic colour.

Drying is the most important stage

Even ideally grown onions will start to spoil if they are not sufficiently dried.

After digging leave the harvest in a dry, well-ventilated place for 10–14 days. During this time the neck will completely dry, and the scales will become strong and will protect the bulb from the penetration of fungi and bacteria.

Only after this cut the roots and the foliage, leaving a neck approximately 3–5 centimetres long.

What most often leads to rotting

There are several reasons why the harvest spoils quickly:

• putting moist bulbs into storage;
• damage by a shovel or during transportation;
• too warm a room;
• increased air humidity;
• lack of ventilation.

Even one damaged bulb is capable of spoiling a whole box, so before storage carefully sort the harvest.

Where onions store the longest

A dry, dark room with constant ventilation is best suited. The temperature should be stable, without sharp fluctuations.

For storage the following are well suited:

• wooden boxes;
• wicker baskets;
• nets;
• canvas bags.

But polyethylene bags should not be used — moisture accumulates in them, because of which the onions start to “steam” and quickly rot.

Do not forget about checking

Even under correct conditions review the stocks at least once every 2–3 weeks. If you notice a soft or rotting bulb, remove it immediately. This will help keep the rest of the harvest healthy until spring itself.

A few simple rules during harvesting, drying and storage will allow avoiding unpleasant losses. Then your own onions will remain firm, juicy and suitable for use for many more months after collection.