All my shallots and some of my onion plants looked withered this morning; many of the greens were laying on the ground, signaling the bulbs were ready to harvest. After loosening the soil around the plants, I pulled them out and brought them up to the garage to cure them for storage.
We salvaged a half dozen sturdy wooden French door screens when friends remodeled a few years ago, knowing they would be perfect surfaces to cure our alliums after harvest. Spreading the plants in single layers on these stacked screens has simplified the process.
The screens allow air flow from every direction.
Plastic
nursery pots placed on the corners separate and support each level.
The top floor of our garage offers protection from the elements and supplies the required air flow. (If you do not have garage or barn space, they can be dried outdoors in a warm, dry spot—out of direct sunlight; just cover during rainy weather).
In a few weeks I'll brush off the dried dirt—trying not to damage the papery coverings that help preserve the bulb; snip off the roots; cut the stems; and hang them in mesh bags in our cool, dry basement. As difficult as it is, I’ll set aside the best of the harvest to plant next year’s crop in the fall.
The garlic plants are still a week or two away from harvest time, but when they wither, I’ll add a few more levels of screen to cure the garlic and remaining onions, ensuring an abundant supply of flavorful meals for months to come.
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