Onions and garlic, curing and drying

Curing dries the outer skins and seals the neck, which is what lets bulbs keep for months. A soft or thick neck traps moisture and is the first place rot starts.

When

Onions and shallots when the leaves have flopped over and yellowed naturally, usually mid to late summer. Garlic when the lower four to six leaves have turned yellow or brown, usually June to July. Lift in dry weather.

How

1) Ease the bulbs up with a fork and lift them whole with the leaves still on. 2) Lay them in a single layer in a warm, dry, airy spot such as a sunny greenhouse, porch or open shed, off bare soil. 3) Leave two to four weeks until the outer skins are papery and the necks are dry and tight, bringing them under cover if rain threatens. 4) Rub off loose soil and trim the roots. 5) Plait the dried leaves or trim to a short neck and pack loosely into nets or open trays. 6) Store somewhere cool, dry and airy at around 2 to 10C.

Notes

Do not store any bulb that is soft, thick-necked or has bolted (run to a flower stem); set these aside to eat first. Keep the store frost-free.