Picking Onions
I now have lots of beautiful farm-grown onions!
The onion, Allium cepa, is the most widely cultivated species of the genus Allium. Onions are hardy, easy to grow, and can be grown in a variety of soils and climates. We plant a lot of onions every year. I use them in my cooking, and in sandwiches and salads. I also share many of them with my daughter, Alexis, and my grandchildren, Jude and Truman.
Enjoy these photos.
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- Every year we harvest lots of wonderful, fresh onions – it’s one of most favorite crops to pick here at the farm.
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- My onions are started from seed in the greenhouse and then planted outdoors in the garden bed in spring.
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- This year, we planted two large beds for red onions, white onions, and yellow onions.
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- Here they are in late June – the plants are now well rooted and established in the bed. The onion, Allium cepa, is the most widely cultivated species of the genus Allium. They are planted when temperatures are still a bit cool. Early planting gives the onions time to develop tops and store energy for the bulbs.
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- In July, the plants are much more developed and the leaves are quite tall, bright green, and sturdy.
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- In early August, the onions are starting to show through the soil, but they are still small and the top leaves are still very green.
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- Some of the onion leaves have fallen over, but they are still very green in color. Onions require 90 to 100 days to mature from seed, which is around four months. From sets, onions are ready to harvest after around 80 days, or just under three months.
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- And this week, the tops of the onion plants have turned brown naturally – an indication they are fully mature and ready to harvest.
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- The onion leaves are also quite dry. This happens at the “neck” of the onion, where the leaves meet the bulb, and signals that the plant has stopped growing.
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- To pick, Enma carefully loosens the surrounding soil and then gently pulls the onion up by its top. It’s important to keep the stem intact to prevent the possibility of rot.
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- Onions can be harvested at any size. Most of these are medium to large.
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- All the onions are in excellent condition. Fortunately, very few animals eat garden onions.
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- These onions are left to mature a little more, but they should be ready to pick in another week or so after the leaves fall over.
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- Enma and Elvira picked lots of red onions, which are most often used for their color and mild flavor in salads, salsas, and other raw preparations.
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- Here is a tray of yellow and white onions. Yellow onions are full-flavored and are a reliable standby for cooking almost anything. White onions are often used in prepared salads, white sauces, and classic Mexican cuisine. They’re also loved in soups, stews, braises, and rice pilaf.
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- Enma and Elvira transport the trays one by one – they’re quite heavy with onions.
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- Once all the onions are picked, they are taken to my carport where they can cure. Curing is a process of preparing the onions for long-term storage. During the curing stage, the outer layers of the onions dry out, tightening around the bulb and creating a protective layer that keeps the onion firm and fresh for a longer time.
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- Enma and Elvira place the onions in one layer on top of newspaper.
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- The onions need plenty of space for air to circulate, and can even be turned occasionally to make sure they dry evenly.
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- We’re expecting warm temperatures the rest of the week – 80 to 85 degrees Fahrenheit. They’ll dry nicely here out of the sun.
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- When cured and stored properly, a good storage onion will retain its eating quality for 10 to 12 months. I can’t wait to try them. How did your onions do this year?
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