when to harvest onions

Onions should be harvested when about two-thirds (or roughly 85-90%) of the tops have naturally fallen over and dried, and the necks (where the leaves meet the bulb) have started to dry and become papery. This indicates the onions have matured and the transfer of nutrients from the leaves to the bulb is complete. At this stage, the bulbs have developed their optimum flavor and sweetness. Once the onions reach this stage, it is important to harvest within one or two weeks to avoid rotting or premature sprouting. During harvest, onions should be handled carefully to avoid bruising, which can lead to storage rot. They can be pulled by their foliage or gently loosened with a garden fork. After harvesting, onions need to be cured for 2 to 4 weeks in a warm (75-90°F), well-ventilated area. They can be cured in the field or in a dry, protected place to dry the outer leaves and neck completely for better storage life. In summary, wait until the tops have mostly fallen over and dried before harvesting, then cure them well for storage.