Onion and Garlic Storage

When do I harvest onions and garlic?

Onions are ready when the tops fall over and begin to yellow and dry. Garlic is ready when the lower leaves have browned, and the upper ones remain green. Timing differs by variety and climate, so check local guidance.

Lift bulbs gently with a fork to avoid bruising, and handle them carefully, since damaged bulbs rot in storage.

Harvest on a dry day, and do not wash the bulbs. Choose varieties suited to storage if you plan to keep them long, since seed catalogs often note which types keep well. Mark any bulbs with thick necks or bruises and set them aside for early use, since they will not keep as long.

• Tops fall and yellow for onions
• Lower leaves brown for garlic
• Handle gently

What is curing and why does it matter?

Curing dries the outer skins and the neck, which seals the bulb against rot and disease. Cured bulbs store far longer than uncured ones.

Spread bulbs or hang bundles in a warm, dry, shaded, well ventilated place, such as a porch, a barn or a garage, out of the rain and direct sun. Curing takes a few weeks, depending on conditions.

Do not cure in sun for long, since sunscald damages the bulbs. Spread bulbs in a single layer on screens, or hang bundles with space between them, so that air reaches every surface and the neck can dry fully. A garage rafter, a porch with a roof, or a barn aisle with a fan can all work, as long as the bulbs stay dry.

How do I know curing is done?

The neck should be tight and dry, with no moisture when you squeeze it, and the outer skins should rustle and be papery. Roots should be dry and wiry.

Then trim roots and cut tops as your source advises, leaving a short neck, or braid softneck varieties.

Brush off dry soil, but do not wash. Check the weather before you lift bulbs. A dry spell makes curing easy, while rain can drive you to cure indoors in a place with a fan and good airflow. Trim carefully with clean shears, and do not cut into the bulb itself.

Where should I store them?

Store cured onions in a cool, dry, dark, ventilated spot in mesh bags, baskets or crates. Garlic needs similar conditions. Avoid damp places and avoid storing onions with potatoes, since they affect each other.

Ask your extension office for temperature and humidity ranges for your varieties, because they differ.

Keep them off the floor and check them regularly. A mesh bag, an old stocking or a slatted crate allows airflow, while a sealed plastic bag traps moisture and invites rot. Hang bags where they do not touch a damp wall. Choose a spot away from pipes and exterior walls that might sweat in cold weather.

How long will they last?

Storage life varies with variety, curing and conditions. Pungent onions generally store longer than sweet ones, and garlic types differ. Use sweet onions first.

Look at seed company notes and local extension advice for your varieties.

Eat any bulbs that have thick necks or damage first, since they spoil sooner. Seed garlic should be your largest, healthiest bulbs, so set those aside before you start eating the harvest. Smaller bulbs often keep best, so save the big ones for first use if your source says so.

What if bulbs sprout or rot?

Sprouting means the bulb is breaking dormancy, usually from warmth or humidity. Use sprouted bulbs soon, and replant garlic if you wish. Any soft, moldy or leaking bulb should go into the compost or trash, and be removed so it does not spoil neighbors.

Do not store oiled or peeled garlic at room temperature, because it can allow botulism growth. Ask your extension office for safe approaches to garlic in oil.

Freezing chopped onions is an option with tested sources. If a few bulbs show black or gray mold, wash your hands after handling them and keep the rest away from the affected ones, since some molds spread through the pile. Cut away any damaged part before cooking and use that bulb soon.

What mistakes should I avoid?

Harvesting too early or in wet weather, skipping curing, washing the bulbs, storing in damp spots and not inspecting are the usual problems. Another is storing with potatoes.

Save your best, firmest bulbs for storage and use the rest first.

Keep notes on varieties and results. A short list of what you stored and when, kept on the shelf, makes it easier to eat the oldest first and learn from season to season. Ask your extension office for a variety list that matches your climate and soil.

Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.