Curing

Curing

Curing is a month-long process of drying your onions to prep them for storage. This rest period allows the onions to go deeper into dormancy so they store longer and they’re less susceptible to disease. 

Do not remove the roots, stems or dirt, keeping them all intact. Curing can be done anywhere that is dry, shaded and ventilated - under a large tree, on a porch, in a garage, shed or basement. While curing, onions like it warm and breezy: 75°F to 80°F (24°C-27°C). It is important to have air circulation. I cure for four weeks in dry weather (six weeks if it's humid) by tying bunches of ten together with twine and hanging them in the garage with a fan blowing on them during the entire curing process. 

If you lay them on any kind of surface, spread them out without stacking or crowding, and turn them over a couple times a week to ensure even drying. Be sure they are out of the rain and not subject to morning dew. Remember, you are drying them.

Ideally, they should be hung, or dried on racks or screens.