Preserving an Onion and Garlic Harvest.
Onions and garlic are among the most useful crops to preserve because a well-grown, properly cured harvest can supply the kitchen for months. Unlike many vegetables, they often need no freezing, bottling or elaborate processing. Their own dry outer skins provide effective protection when the bulbs are mature and stored under suitable conditions.
Successful storage begins at harvest. Bulbs that are lifted too early, bruised, left damp or stored before their necks have dried are far more likely to rot. Careful curing, regular inspection and the early use of damaged bulbs will protect the remainder of the crop.
Understand Which Bulbs Will Store
Not every onion or garlic bulb has the same storage potential.
Storage life is influenced by:
Variety.
Maturity at harvest.
Growing conditions.
Bulb health.
Damage during lifting.
Thoroughness of curing.
Temperature, humidity and airflow during storage.
Pungent storage onions generally keep longer than mild, sweet onions. Thick-necked onions, immature bulbs and bulbs with damaged skins should be used first.
Garlic varieties also differ. Some remain firm for many months, while others begin to soften or sprout much sooner.
The aim is not to make every bulb last indefinitely. It is to identify the best storage bulbs and use the remainder before they deteriorate.
Harvest Onions for Storage
Onions are usually approaching maturity when their foliage begins to yellow and fall naturally. Once most of the tops have gone over and the bulbs have reached a useful size, reduce or stop watering if conditions allow.
Choose a dry period for lifting wherever possible.
Loosen the soil with a fork and lift the bulbs carefully. Do not pull hard on the tops, particularly if the soil is compacted, because this can damage the neck.
Avoid:
Cutting bulbs with a fork or spade.
Dropping them into a container.
Removing firmly attached outer skins.
Cutting the tops off immediately.
Piling damp bulbs together.
Leaving exposed bulbs to scorch in intense sunlight.
Freshly lifted onions bruise easily, even when the damage is not immediately visible.
Harvest Garlic for Storage
Garlic is normally ready before every leaf has died completely.
The lower leaves begin to brown while several upper leaves remain green. Lift a sample bulb and examine it. The cloves should be clearly formed and enclosed within protective wrappers.
If garlic is harvested too early, the bulbs may be small and the cloves poorly developed. If it remains in the ground too long, the outer wrappers may split and the cloves can begin separating. Split bulbs are more vulnerable to moisture, damage and decay and should be used before intact bulbs.
Loosen the soil and lift the bulbs rather than pulling them by their stems.
Brush away loose soil gently. Avoid stripping off the protective wrappers.
Cure Onions Correctly
Curing dries the outer skins and neck of the onion, preparing it for storage.
Lay the onions in a single layer or spread them loosely across slatted trays, mesh racks or another well-ventilated surface. They may also be arranged so that the bulbs are shaded by their own foliage.
Choose a place that is:
Dry.
Sheltered from rain and dew.
Protected from intense direct sunlight.
Well ventilated.
Safe from rodents and other pests.
In a dry climate, onions may cure relatively quickly. In humid or unsettled weather, they may need to be moved under cover and given additional airflow.
Do not cover curing onions with plastic. It traps moisture and encourages decay.
Curing commonly takes approximately two to three weeks, but the condition of the bulbs matters more than the calendar.
A properly cured onion should have:
Dry, papery outer skins.
A completely dry, closed neck.
Dry roots.
No soft or damp areas.
No fresh green growth emerging from the neck.
Once cured, trim the roots. Cut the tops back, leaving a short dry neck, or retain the dry foliage for braiding.
Cure Garlic Correctly
Garlic also needs a dry, airy curing period.
Lay the plants in a single layer on racks or tie them in small bundles and hang them somewhere sheltered. Large, tightly packed bunches can restrict airflow and trap moisture.
Keep the bulbs out of rain and strong direct sun. Good air movement is particularly important in humid climates.
Leave the roots, stems and leaves attached during curing unless damage or local conditions make another method necessary. The foliage helps the bulbs remain easy to handle and can later be used for braiding suitable varieties.
Garlic usually requires several weeks to cure thoroughly.
It is ready for storage when:
The outer wrappers feel dry and papery.
The neck and stem are completely dry.
The roots are dry.
The cloves feel firm within the bulb.
There are no damp, soft or mouldy areas.
After curing, trim the roots. Cut the stems back or leave suitable softneck varieties intact for braiding.
Avoid removing too many outer wrappers. They protect the cloves during storage.
Sort the Harvest Before Storage
Inspect every bulb after curing.
Keep for Long-Term Storage
Select bulbs that are:
Firm.
Fully mature.
Properly cured.
Free from cuts and bruises.
Enclosed in sound, dry skins.
Free from mould, rot and pest damage.
Use First
Set aside bulbs with:
Thick or incompletely dried necks.
Split skins.
Minor cuts or bruises.
Exposed cloves.
Irregular shapes that make damage more likely.
Early signs of sprouting.
Sunscald or superficial damage.
Softening without signs of extensive decay.
These bulbs may still be suitable for immediate cooking if the damaged portion is removed and the remaining tissue is sound.
Discard
Discard bulbs showing:
Mould between the layers or cloves.
Wet or spreading rot.
Extensive softness.
An unpleasant smell.
Serious pest damage.
Internal decay.
Unexplained oozing or discolouration.
Do not place a questionable bulb among sound ones in long-term storage.
Choose the Right Storage Conditions
Both onions and garlic need airflow. They should not be sealed inside plastic bags or airtight containers.
Suitable storage containers include:
Mesh bags.
Slatted crates.
Shallow open trays.
Ventilated baskets.
Clean stockings or tights with space between bulbs.
Braids hung where air can circulate.
Keep the bulbs in a cool, dry or moderately dry, dark and well-ventilated place. Protect them from freezing, excessive heat, condensation and sudden temperature changes.
Conditions vary between homes and climates. A cellar that is suitable for root vegetables may be too humid for onions, while a warm kitchen may encourage garlic to dry out or sprout.
Do not store onions directly beside potatoes. Potatoes require more humid conditions, and the moisture and gases released during storage can shorten the useful life of both crops.
Avoid storing bulbs against a cold wall where condensation develops.
Inspect Stored Bulbs Regularly
Even a carefully cured harvest needs checking.
Inspect stored onions and garlic at least every few weeks. Check more frequently if conditions are warm or humid.
Look for:
Softening.
Damp necks.
Mould.
Sprouting.
Root growth.
Shrivelled cloves.
Unusual smells.
Flies or other pests.
Remove affected bulbs immediately. One decaying onion can release enough moisture and microorganisms to damage nearby bulbs.
Move any bulbs beginning to sprout into the “use first” group.
Braid Onions and Garlic
Braiding provides attractive, ventilated storage for onions or softneck garlic with strong, flexible dried foliage.
Begin while the tops are dry but still flexible enough to handle. Arrange the bulbs so that their weight is distributed along the braid rather than concentrated at one point.
Hang the finished braid in a cool, dry place with good airflow.
A kitchen braid is convenient, but a warm or steamy kitchen is rarely the best location for long-term storage. Keep only a small working supply there and store the main harvest somewhere cooler.
Hardneck garlic has a rigid central stem and is generally better trimmed and stored in mesh bags, baskets or shallow trays.
Use Green Onions and Immature Garlic Promptly
Onions and garlic harvested while immature do not have the dry skins needed for long storage.
Use green onions, spring onions, immature bulbs and green garlic as fresh vegetables. Refrigerate them and use them promptly.
The green tops can be sliced into:
Salads.
Soups.
Egg dishes.
Stir-fries.
Sauces.
Herb mixtures.
Savoury bakes.
They may also be chopped and frozen for cooked dishes, although their texture will soften.
Freeze Chopped Onions
Freezing is useful for onions that are sound but unlikely to store well.
Peel and chop the onions in the size normally used for cooking. Pack them into labelled freezer bags or containers in practical portions.
For loose pieces, spread the chopped onion on a tray, freeze until firm and then transfer it to a freezer container. Alternatively, freeze it in flat bags that allow small quantities to be broken off.
Frozen onions lose their crisp texture, so they are best used in cooked dishes such as:
Soups.
Stews.
Sauces.
Curries.
Casseroles.
Stuffings.
They can usually be added directly from frozen.
Onion odour can spread through a freezer. Use well-sealed freezer packaging and label it clearly.
Freeze Garlic
Garlic can be frozen as whole peeled cloves, chopped pieces or a prepared purée.
Peel sound cloves and remove any damaged areas. Freeze them in small, well-sealed containers or bags.
Chopped garlic can be frozen in small portions suitable for individual meals. A little water may be used to help portion it, but oil requires greater care.
Frozen garlic may lose some of its crisp texture, but it remains useful for cooking.
Use frozen garlic in:
Soups.
Sauces.
Roasted dishes.
Curries.
Stews.
Bread mixtures.
Cooked marinades.
Roast Garlic for the Freezer
Roasting softens garlic and produces a mellow, sweet flavour.
Remove loose outer skin while leaving the bulb intact. Cut across the top to expose the cloves and roast until completely soft.
Once cool enough to handle, squeeze the cooked cloves from their skins. Freeze the purée in small portions.
Roasted garlic can later be added to:
Mashed vegetables.
Soups.
Sauces.
Bread dough.
Bean dishes.
Dressings.
Cooked vegetable mixtures.
Refrigerate roasted garlic if it will be used promptly or freeze it for longer storage.
Make Caramelised Onions
Slowly cooked onions can use a substantial part of a harvest and provide a convenient ingredient for later meals.
Slice the onions evenly and cook them slowly in a broad pan with a suitable cooking fat. Stir regularly as they soften, release moisture and gradually turn golden brown.
Do not rush the process with excessive heat. Burnt edges add bitterness rather than the deep sweetness associated with properly caramelised onions.
Cool the cooked onions promptly and freeze them in small portions.
They can be used in:
Soups.
Gravies.
Tarts.
Sandwiches.
Pizzas.
Bean dishes.
Savoury pastries.
Sauces.
Dry Onions and Garlic
Drying produces compact ingredients that are useful in soups, sauces and seasoning mixtures.
Slice onions evenly and dry them using a food dehydrator or another controlled method suitable for food drying. Separate the pieces so that air can circulate around them.
Garlic can be sliced before drying and later stored as flakes or ground into powder.
Follow the instructions for the drying equipment and continue until the pieces are fully dry. Partly dried onions or garlic can develop mould during storage.
Allow the dried pieces to cool before packing them. Store them in clean, dry, airtight containers away from light and heat.
Check the containers during the first days of storage. Condensation indicates that the food was not dry enough.
Grinding dried garlic or onions exposes more surface area to air, so whole flakes generally retain their quality longer than powder.
Further guidance on drying produce can be found in the Harvesting & Storage section.
Take Care with Garlic Stored in Oil
Garlic in oil requires particular care.
Garlic is a low-acid vegetable. Oil creates an oxygen-restricted environment in which the bacteria responsible for botulism can grow if the mixture is prepared or stored incorrectly.
Never place raw garlic in oil and store it at room temperature.
For short-term use, raw garlic in oil must be refrigerated and used within the short period specified by a recognised food-safety authority. For longer storage, freeze it immediately in small portions.
Do not rely on smell, appearance or taste to judge whether garlic in oil is safe. Botulinum toxin cannot be reliably detected in this way.
Commercial garlic oils may be produced using controlled acidification methods that are not reproduced by casually adding lemon juice or vinegar at home.
When in doubt, freeze plain chopped garlic without oil and add the oil during cooking.
Pickle Onions and Garlic Safely
Small onions and garlic cloves can be pickled, but acidity, vinegar strength, ingredient proportions and processing method matter.
Use a current, scientifically tested recipe for any jars intended to be stored at room temperature.
Do not:
Dilute the vinegar beyond the recipe’s instructions.
Increase the amount of onion or garlic.
Add extra low-acid vegetables.
Change the stated jar size.
Reduce the processing time.
Assume a sealed lid proves the contents are safe.
Refrigerator pickles should remain refrigerated and be used within the period stated by the recipe.
More information is included in Seasonal Chutneys, Relishes and Pickles.
Use Sprouting Onions and Garlic
Sprouting does not automatically make an otherwise sound onion or garlic bulb unsafe.
If the bulb remains firm and free from mould or decay, remove the shoot and use the rest in cooking. The flavour and texture may be less satisfactory than those of a freshly cured bulb.
Soft, hollow or decaying bulbs should be discarded.
Sprouting is often a sign that storage conditions have become too warm or that the natural dormancy period has ended.
Save Suitable Garlic for Planting
Some of the healthiest garlic bulbs can be reserved for replanting.
Select well-formed bulbs from productive, healthy plants. Keep them intact until planting time and store them under the same suitable conditions as the eating crop.
Do not save cloves from bulbs showing rot, disease or unexplained damage.
Keeping notes on variety, harvest date and storage performance helps identify garlic that is well suited to the local climate and household needs.
Your Growing Companion can be used to record varieties, harvest quantities and planting plans for the following season.
Make the Harvest Last
Preserving onions and garlic is mainly a matter of preventing damage and moisture.
Harvest mature bulbs carefully. Cure them thoroughly. Store only the soundest bulbs and use damaged ones first. Maintain airflow and inspect the crop regularly.
Freeze, roast or dry bulbs that are unlikely to keep, and treat garlic-in-oil mixtures with particular caution.
With this simple routine, an onion and garlic harvest can remain a dependable foundation for meals long after the growing season has ended.
