Storing Onions, Garlic & Shallots Harvested in September
September is the culmination of patience and care for your alliums—onions, garlic, and shallots are ready to be tucked away for months of kitchen use. Proper harvest and storage make the difference between a fresh, sweet supply until spring and a heap of sprouting, spoiled bulbs. Here’s your step-by-step guide to keeping your onions, garlic, and shallots at their best all autumn and winter long.
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When and How to Harvest
- Onions: Harvest when tops flop over and skin takes on a papery feel.
- Garlic: Ready when several lower leaves yellow but at least a few up top are still green.
- Shallots: Leaves yellow and wither; bulbs swell and cluster.
Tip: Lift gently with a fork far from the bulb—never pull, which can damage roots and necks.
How to Cure for Storage
- Dry thoroughly:
Spread bulbs in a single layer on racks, trays, or newspapers in a warm, airy, sheltered place (shed, porch, greenhouse). Good airflow is key! - Keep out of sun and rain:
Too much sun can “cook” or bleach, but a few sunny days outside is okay. - Leave for 2–3 weeks:
Outer skins should become crisp and papery; necks dry and tight.
Any soft, moldy, or damaged bulbs—use these first.
Cleaning and Prepping for Storage
- Brush off loose dirt only once bulbs are dry. Never wash before storage.
- Trim roots to about 1cm (½ inch).
- Cut stems to 2–3cm, or—if you want to braid/store as strings—leave longer necks for onions and softneck garlic.
Best Ways to Store Onions, Garlic & Shallots for Winter
- Cool, dry, and airy:
Aim for 0–7°C (32–45°F) with humidity below 70%. Unheated rooms, sheds, or garages are great if dry—a well-ventilated basement works too. - Storage options:
- String or braid and hang in bunches.
- Net or mesh bags.
- Open boxes or trays, in a single layer.
- Avoid plastic bags: they trap moisture and cause rot.
- Separate from apples and potatoes:
Gases from other crops can shorten storage life or promote sprouts. - Monitor:
Check regularly for soft, moldy, or sprouting bulbs—remove immediately.
How Long Will They Keep?
- Onions: 3–6 months (long varieties last best; reds and sweet onions don’t keep as long as yellows).
- Garlic: 6–9 months (softneck types store longest).
- Shallots: Up to 12 months, properly cured.
Troubleshooting
- Sprouting: Temperatures too warm or bulbs not dried fully.
- Soft/moldy bulbs: Storage area is too humid or airtight—or bulbs were damaged.
- Weevil/disease: Discard affected bulbs, clean containers, and rotate storage locations yearly.
Bonus Tips
- Save the largest, healthiest bulbs for re-planting next autumn.
- Use any soft, sprouting, or blemished bulbs first in pickles, relishes, or roast recipes.
Conclusion
Getting allium storage right turns the fleeting September harvest into a feast for many months—and even next season’s seed stock. A few steps now preserve the harvest, your effort, and the sweet, tingly flavor in your kitchen through every dark month ahead!