In this section there are two approaches to harvesting because harvesting spring onions is entirely different to harvesting the mature round versions.

Harvesting spring onions is really a matter of lifting as you need them, before the white root end starts to swell. The roots may have tangled with neighbouring onions and if 

you are not careful you may pull the tops off. So it is best to use a hand fork to loosen the soil around the onions you need before you gently pull the tops and release them from the soil. Trim the roots  and strip off any dry dirty outer leaves for compost. Use within 1 week for salads and stir fries.

Harvesting mature onions

The mature onion harvest happens over a period of 4 – 5 weeks when the leaves start to turn yellow between July and September, depending upon the variety you are growing. At this point it is time to fold the leaves over, this encourages the bulb to store any goodness in the leaves as they die back. After approx 2 weeks loosen the roots so they die back then the skin around the bulb will start to dry out and toughen. In a further 2 weeks your onions will be ready to lift and store.

How to harvest

It is best to harvesting in the dry weather as your onions will be dry and the soil loose enough to shake off the roots. If you are unlucky enough to have to lift them in the wet weather remove as much soil as you can then lay them out somewhere dry and airy for a few days. Once lifted your onions will need to be left in a dry place to ripen before you store them, a shed or green house will be fine. Pick over the crop and remove any slightly damaged or split bulbs for immediate use. The bulbs will be ripe after another 2 weeks or so, longer for larger onions

Storing your harvest

What you do next will depend upon how you plan to keep the onions over winter. If strong enough, it is possible to plait the leaves on a string and form a string of onions that you can hang either in the kitchen ready to use or somewhere cool and airy for storage until needed.

Fresh – If your skills don’t run to plaiting or the leaves are too fragile and break off, remove the remains of the leaves to just above the swollen bulb, rubbing off any loose skins around the bulb and carefully place them in loose weave net onion bags, string or nylon bags are fine. The loose weave allows the air to circulate around the onions keeping them fresh and the outer skins dry. Any onions kept in the kitchen for immediate use should be stored in a cool dark place either loose in a vegetable rack or in an onion bag, never in a plastic bag. They will store in the refrigerator but the onion taste may transfer to other foods and they may make the refrigerator smell.

Frozen – onions freeze well but need to be sliced and blanched first in boiling water for 3 mins. Allow to cool completely before they are placed in ridged containers or freezer bags, label, date and place in the freezer.

Dried – yes perfectly possible cut up in slices and left in a warm oven for several hours or overnight until crisp. Store in an airtight container. Onions are ideal for pickles, chutneys and onion marmalade see individual recipes.

Happy harvesting!