Harvesting and storing garlic, onion and shallot

When to harvest garlic, onions, and shallots?

Harvesting takes place:

• from May, before full ripeness, while the leaves are still green, for spring onions (white onions)
• in summer, from early July to late August, for garlic, onions, and shallots intended for storage. The sign of complete ripeness is the drying of the leaves. Do not rush; it is important to allow at least half of the leaves to yellow before harvesting to ensure good storage.

The foliage of white and purple garlic as well as shallots can be consumed. They are cut while still green, but when the bulb has formed.

How to harvest them?

To benefit from good drying, which ensures optimal preservation, it is necessary to harvest in fine weather. The harvest is carried out by gently pulling up the bulbs, while keeping the foliage if possible.

• Use a spade or fork to loosen the soil around the bulbs. Leave some space between your tool and the plants to avoid damaging them.
• Gently lift the bulbs from the soil and shake off the excess soil. Avoid pulling directly on the stems, as this can break the bulbs. Do not wash the harvested bulbs, as moisture could lead to the development of mould.
• After harvesting, leave the bulbs to “dry out”, that is to say, to dry for two to three days, in the sun for onions and shallots and in the shade for garlic, on dry soil or on a tray. Upside-down crates can work perfectly.
• Once dry, gently rub the bulbs to remove any traces of soil.

How to preserve them?

Check that the bulbs have not suffered bruising to prevent the rotting of one bulb from contaminating the entire bundle.

Once the bulbs are dry, cut the stems to about 2 cm above the collar. Then place the bulbs in a crate, ensuring they do not touch each other, and put the crate in a dry location.

You can also store them in bundles or braids (by braiding the leaves), then hang them in a dark, dry and well-ventilated place. Shallots and onions store well in cool conditions, while garlic prefers a gentle warmth.

Storage Duration:

• Garlic: 6 months to 1 year (pink garlic and purple garlic store better than white garlic, consume it first)
• Onion: several months in good conditions
• Shallot: 6 to 7 months for grey shallots, 10 to 12 months for pink shallots