Domakihub How to Store Harvested Onions and Keep Them for Months
Cure, dry, and store your onion harvest properly so nothing goes to waste.
Reviewed by Domakihub garden pros · 2026-06-23 · 5 min read
Growing your own onions in Greece pays off handsomely — long summers produce dense, flavourful bulbs — but the harvest is only half the battle. Without the right curing and storage routine, a pile of fresh-pulled onions can turn soft and rotten within weeks. The video above walks through the full process visually; the steps below give you the practical sequence so you can follow along and adapt it to a home garden, a villa supply shed, or even a hotel kitchen store.
Why Curing Matters Before You Store
Curing is the process of letting the outer skins of an onion dry out completely after harvest. During this stage, the neck of the bulb closes off, blocking moisture and bacteria from entering. Skip curing and even a cool, dry cupboard will not save your onions from early rot.
In Greece's warm climate the curing step can happen outdoors in a shaded, well-ventilated spot. The key is airflow, not direct sun — direct Mediterranean sunlight in July can scorch bulbs and accelerate spoilage rather than prevent it.
Choosing the Right Storage Conditions
Onions prefer cool (10–15 °C), dry, and dark conditions with good airflow. A shaded pantry, a stone-walled basement, or a well-ventilated utility room all work well. Avoid storing onions near potatoes — both vegetables release gases that accelerate each other's deterioration.
Holiday rentals and small hotels with a dry storage room away from kitchen heat have an advantage here: the ambient conditions are often close to ideal year-round. A simple mesh bag or a slatted wooden crate is all the equipment you need.
How to Cure and Store Harvested Onions: Step by Step
- 1
Harvest at the right moment
Pull onions once the tops have fallen over naturally and about half the leaves have yellowed and dried. Do not wait until all foliage is dead, and never bend the tops over by hand to force ripening — this breaks the neck seal and invites disease. Loosen the soil with a fork first to avoid bruising the bulbs.
- 2
Spread bulbs out to cure
Lay harvested onions in a single layer on a wire rack, a mesh screen, or even a raised wooden pallet in a shaded spot outdoors. Good airflow on all sides is essential. Leave them undisturbed for two to four weeks. In humid or rainy weather, move curing indoors near an open window or use a fan to keep air circulating.
- 3
Check and trim before storage
Once the outer skins are papery and rustling, and the necks feel completely dry and tight, your onions are cured. Trim the dried tops to about 2–3 cm above the bulb, or leave them long if you plan to braid. Cut roots flush with the base. Discard any bulbs with soft spots, green shoots, or signs of mould — these will infect others quickly.
- 4
Sort by variety and size
Different onion varieties have very different shelf lives. Pungent, thick-skinned varieties (such as yellow or red storage onions common in Greek markets) can last up to a year. Mild, sweet onions may only last a few months. Keep varieties separate and store mildest ones in the kitchen for earliest use. Smaller bulbs also tend to store better than large ones.
- 5
Store in breathable containers in the right place
Place cured onions in mesh bags, open wooden crates, or braided strings and hang them in a cool, dry, dark, ventilated area. Never use sealed plastic bags or airtight containers — trapped moisture causes rot. Check your stock every two to three weeks and remove any softening bulbs immediately to stop spoilage from spreading.
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FAQ
- How do I know when onions are fully cured and ready to store?
- The outer skin should feel completely dry and papery, almost like parchment. The neck — where the top meets the bulb — must be tight and dry with no soft give when you press it. If the neck still feels moist or flexible, give the onions another week of drying before moving them into long-term storage.
- Can I store onions in the fridge?
- Only after you cut them. Whole, cured onions should not go in the refrigerator — the humidity draws moisture into the bulb and softens the skins. Keep whole onions in a cool, dry, airy spot instead. Once an onion is cut, wrap the unused portion tightly in cling film or an airtight container and refrigerate for up to one week.
- Why do my stored onions keep sprouting?
- Sprouting is triggered by warmth and light. If your storage area is too warm (above 18–20 °C) or gets natural light during the day, onions will sense spring conditions and begin to grow. Move them somewhere cooler and darker. Alternatively, store onions at very low temperatures (0–2 °C) in a dedicated cool room, which also suppresses sprouting effectively.