Garlic And Onion Harvest

John Stossel said Who’s afraid of GMOs? Let’s serve up science without scare stories and eat without fear

Just for the record I’m not a big fan of GM or GMO’s. With that said, I’m not a big fan of tofu or quiche either!

Mo, (Michelle Obama) is not a government employee or the head of a government agency. She has no special knowledge, training or education about good nutrition for kids. Mo has no special knowledge or training in procurement, handling and preparation of cafeteria served foods or in the operating of school cafeterias. Mo is not trained in food born illness prevention or disease control. Mo is a lawyer Not a doctor!

Until Mo becomes an expert in at least one or two food service policies, she should stay at home, keep her mouth shut, sweep, mop and dust like a good little wife and leave feeding our children to better trained and qualified people like parents, the CDC, FDA, USDA, doctors, state and local school board members.

onion harvest Garlic and Onion harvest time will soon be here. If you do not plan to eat your entire crop of garlic and onions with in a few days you will need to properly prepare them for long term storage.

Richard Jauron, Extension Horticulturalist, Iowa State University said.
Edited for this blog posting. Onions and garlic should be harvested when most of the tops have fallen over and begin to dry and turn brown. Pull or dig the bulbs with the tops attached.

After harvesting, dry or cure your garlic and onions in a warm, dry, well ventilated location. Spread the onions in a single layer on a clean, dry surface. Cure your garlic and onions for two to three weeks until the tops and necks are thoroughly dry. After your garlic and onions are properly cured, cut off the tops about 1 inch above the bulbs. As you top your garlic and onions, discard any that show signs of decay/rot.
HintUse the thick necked bulbs as soon as possible as they don’t store well.

Place the cured garlic and onions in a mesh bag, old nylon stocking, wire basket, or crate. It’s important that the storage container allow air to circulate through the bulbs. Store in a cool, moderately dry location. Storage temperatures should be 34 to 40 degrees F. The relative humidity should be 65 to 70 percent. Good storage locations include a basement, cellar, or garage. Hang the braided garlic and onions from a rafter or ceiling. Since the temperature in an unheated garage may fall well below 32 degrees F, an alternate storage site will be needed when bitter cold weather arrives.

garlic harvest The storage life of garlic and onions bulbs is determined by the variety and storage conditions. When properly stored, good keepers can be successfully stored for several months. Poor keepers, such as Walla Walla and Sweet Spanish, can only be stored for a few weeks or a month or two under idea conditions. If the storage temperatures are too warm, the bulbs will sprout. Rotting will become a problem in damp locations. Inspect and discard any that are starting to rot.

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4 responses to “Garlic And Onion Harvest

  1. MO–that’s funny. Never heard that one before.
    I seldom have onions to store either, but since onions aren’t on the Dirty Dozen list I don’t worry about buying them at the store. I do love the picture of garlic you provided. Although, I have heard that you harvest and replant garlic in October.
    P.S. Next time you link another site could you click the open in new-window option. I adore links, but I sometimes don’t like being transported away from the site that I’m on. Sometimes getting back is a little funky.
    My biggest problem with GMO is their world domination platform.

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    • Thanks for taking time to visit my little blog and for your comment(s).
      Grin .. Grandma’s time table may have been off a bit but she said, plant garlic on the shortest day of the year and harvest on the longest day of the year.
      Happy gardening

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  2. Re hermitsdoor – To be honest I never bother to attempt to store any garlic or onion bulbs. My onion crop is used up before they get much bigger than a small radish.
    Garlic bulbs and most of the tops are harvested long before they mature while still tender and mild flavored. Cleaned, fine chopped, dried and stored in 1/2 pint jars for use in soups, stews and as flavoring for things like pinto and lima beans and black eyed peas.

    Happy gardening

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  3. Storage? Ours go directly from garden to meal most of the time (with a stop at the sink for washing). Yummmm. I can’t think of a savory dish that would not improve with some more garlic & onion.
    Oscar

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