What are common onion storage mistakes?

Average onion storage errors wipe out your harvest. I saw this the hard way by losing a crop exposed to ethylene gas from glazed potatoes. The bulbs sprouted prematurely and became bitter and soft. Store onions in the correct conditions to keep not only their flavor and texture for months, but also for weeks.

Ethylene destruction is stealthy and lethal. Fruits like bananas produce this ripening agent. It tells the onion to germinate, converting sugars to starches. I now keep mine in a separate room in the basement away from all produce.

Carefully manage moisture levels. If levels fall below 55%, the bulbs will shrivel; if they exceed 70%, mold will occur. I keep hygrometers located in my storage areas and will add silica packs when the weather is humid. Keeping a good amount of moisture in the air helps to maintain a crisp texture for months on end.

Implement light-tight solutions. Even small amounts of ambient light can induce photosynthesis and vegetation in stored bulbs. I use colored, opaque containers in dark, solid places. I check the bulbs monthly with a flashlight and then restore them to total darkness immediately. This seems to preserve the sweet flavor of the bulbs.

When you steer clear of those storage pitfalls, you're rewarded with fresh-from-the-garden onions. The depth that soups, stews, and sautés receive from bulbs stored properly cannot be overstated. It is that homegrown sweetness that can turn the average into the sublime.

Read the full article: When to Harvest Onions: Complete Guide