When it come to knowing when onion are ready to reap , there are a few key signs to count out for . First and foremost , the top of the onions should be dry and dark-brown . This is a clear indicant that the onion have polish off mature and are ready to be harvested . you’re able to watch this by softly abstract the tops and inspecting their color and grain .
Another crucial factor to consider is the size of the onion . broadly speaking , onions are ready to be reap when they have reached their full size of it . This can vary depending on the variety of onion you are growing , so it ’s a good idea to condition the specific guideline for the variety you have planted . In general , onions will have a medulla diam of around 1 - 3 in when they are ready to be harvested .
In addition to size and appearance , you’re able to also gauge the readiness of your onion plant by gently press them . If they finger firm and solid , this is a unspoilt indicant that they are mature and quick to be harvested . On the other hand , if they find cushy or squishy , they may still require more time to develop .
Personal experience has teach me that it ’s best to drift on the side of carefulness when deciding when to harvest onions . It ’s better to wait a little longer and allow the onions to fully mature rather than glean them too early on . Allium cepa that are harvested too early may not store well and may not have developed their full flavor .
Once you have determined that your onions are quick to be reap , it ’s metre to prepare them for storage . After pull them out of the ground , it ’s important to handle them with attention to avoid bruising or damage the electric-light bulb . I find it helpful to lightly loosen the dirt around the Allium cepa before pulling them out , which make it gentle to lift them without have any injury .
After harvest time , it ’s crucial to allow the onions to in good order dry before storing them . This can be done by placing them in a dry and well - ventilated expanse , such as a service department or shed . It ’s significant to spread them out in a unmarried stratum to ensure well strain circulation around each onion . This will assist to prevent mold or rot from explicate .
The drying process typically takes several days , so it ’s important to be patient . During this time , the outer layers of the onions will gradually dry and the tops will carry on to brown . Once all of the tops are dry and brown , you may be positive that the onions are fully cured and quick for warehousing .
hive away onion properly is all-important to see to it they last for an extended period of time . I have encounter that salt away them in a cool , dry , and moody place works well . A pantry or cellar are ideal store locations , as long as the area is well - ventilated and has a reproducible temperature .
To maximize storage life , it ’s important to avoid storing Allium cepa near other fruits or vegetables that release ethene gasolene , as this can do onions to spoil more quickly . It ’s also a good idea to periodically check out your store Allium cepa for any signaling of spoilage or disintegration , and remove any onions that show signs of damage .
Determining when onions are quick to harvest involves see factors such as the dryness and color of the cover , the size of the light bulb , and the firmness of the onions . allow the onions to properly dry after harvest home and hive away them in a coolheaded , dry , and dark position will facilitate to ensure their seniority .
Caroline Bates
