Harvesting and Storing Garlic, Onion, and Shallot

When to Harvest Garlic, Onions, and Shallots?

Harvesting takes place:

• from May onwards, before full maturity, while the foliage is 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 full maturity is the drying out of the foliage. Don’t rush – it’s important to let at least half of the leaves turn yellow before harvesting to ensure good storage.

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

How to harvest them?

To ensure proper drying, which is key to optimal storage, it’s essential to harvest in dry weather. Harvest by gently lifting the bulbs, keeping the foliage intact if possible.

• Use a spade or garden fork to loosen the soil around the bulbs. Leave some space between your tool and the plants to avoid damaging them.
• Carefully lift the bulbs from the soil and shake off excess dirt. Avoid pulling directly on the stems, as this may break the bulbs. Do not wash harvested bulbs, as moisture could lead to mould.
• After harvesting, allow the bulbs to “cure” (dry out) for two to three days—in sunlight for onions and shallots, and in shade for garlic—on dry soil or a rack. Upside-down crates work perfectly for this.
• Once dry, gently rub the bulbs to remove any remaining soil.

How to preserve them?

Check that the bulbs have not suffered any bruising to prevent rot from one bulb contaminating the entire bunch.

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

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

Storage duration:

• Garlic: 6 months to 1 year (pink and purple garlic keep better than white garlic, so consume the white variety first)
• Onion: several months under good conditions
• Shallot: 6 to 7 months for grey shallots, 10 to 12 months for pink shallots