Harvesting Onions and Potatoes

To kick off this tutorial, I will guide you through the process of harvesting onions and potatoes. Start by gently loosening the soil around the plants, being careful not to damage the bulbs or tubers. Once the soil is loosened, use your hands or a garden fork to carefully lift the plants out of the ground.

When harvesting onions, you'll want to wait until the green tops have turned yellow and fallen over. This indicates that the onions have reached maturity. For potatoes, wait until the plants have died back completely before harvesting. This ensures that the tubers have fully developed.

Once you've lifted the plants, gently brush off any excess soil and trim the tops of the onions and the stems of the potato plants. This will help the vegetables cure and prepare them for storage.

Harvesting onions and potatoes

Trimming the tops of onions and stems of potato plants

Loosening the soil around the plants

Curing Onions and Potatoes

After harvesting, it's important to cure your onions and potatoes before storing them. Curing helps to toughen the outer skins, which enhances their shelf life. Start by spreading the harvested onions and potatoes out in a dry, well-ventilated area. Keep them away from direct sunlight to prevent greening of the potatoes.

Allow the vegetables to cure for about 2-3 weeks or until the skins are dry and papery. This curing period allows any wounds or damage to heal, reducing the risk of rot during storage.

Once the onions and potatoes are fully cured, you can brush off any remaining dirt and trim the roots if necessary. It's important to handle them carefully to avoid bruising or damaging the skins, as this can lead to spoilage during storage.

Curing onions and potatoes

Spreading onions and potatoes in a well-ventilated area

Trimming the roots of cured onions and potatoes

Storing Onions and Potatoes

Once your onions and potatoes are fully cured, it's time to prepare them for storage. Start by sorting through the vegetables and removing any damaged or diseased ones. These should be used immediately or discarded to prevent rot from spreading to the healthy ones.

Next, choose a suitable storage location. Both onions and potatoes prefer cool, dry, and dark conditions. A basement, cellar, or garage can all work well as long as the temperature remains between 32°F and 40°F (0°C and 4°C) with low humidity.

Store onions in a mesh bag or a crate with good airflow to prevent moisture buildup. Avoid storing them near fruits, as some fruits release ethylene gas, which can cause onions to sprout or spoil. Potatoes should be stored in a dark container or burlap sack to protect them from light, which can turn them green and bitter.

Regularly check your stored onions and potatoes for signs of spoilage and remove any that show decay or are sprouting. Properly stored, these vegetables can last for several months, providing you with a fresh and delicious harvest throughout the winter.

Sorting onions and potatoes for storage

Storing onions in a mesh bag with good airflow