Onion and Garlic Curing

At harvest, onion and garlic necks are often still moist and the outer scales soft. A moist neck is an open route for decay organisms and for water loss, and it is associated with poor storage. Curing dries the neck until it closes and the outer scales until they form a dry, papery skin, which together seal the bulb. This sealing is what allows properly cured onions and garlic to be stored for long periods.

Curing also allows the tops and roots to dry so that bulbs can be topped and cleaned, and it helps even out differences between bulbs harvested at slightly different maturities.

Field curing

Lifted bulbs are left to dry in the field, sometimes with tops arranged to shade the bulbs; suited to dry, sunny weather.

Shaded or covered curing

Bulbs are cured under cover to protect them from rain, excessive sun, and greening while air dries the necks and skins.

Forced-air curing

Warm, moving air is passed through the crop in a store to dry necks and skins reliably, independent of weather.

Whatever the method, good airflow is essential to carry moisture away, and direct strong sun should be managed to avoid scalding or greening the bulbs. After curing, bulbs are stored cool, dry, and well ventilated.

• Cure soon after harvest until necks are dry and closed and outer skins are dry and tight.
• Provide good airflow to remove moisture and cure evenly.
• Protect curing bulbs from rain and, where needed, from strong direct sun.
• Handle bulbs gently to avoid bruising, and remove diseased or damaged bulbs before storage.
• Store cured bulbs cool, dry, and well ventilated.