RAPID CITY, S.D. — If you pulled your onions from the garden recently, you might be wondering how to keep them fresh all winter long. With a little patience and the right conditions, you can enjoy homegrown onions straight from your pantry until next spring.
Cure Before You Store
Before onions can be packed away, they need time to cure. Spread them out in a single layer in a warm, dry, and well-ventilated space such as a porch, shed, or garage. Avoid direct sunlight, which can cause them to sunburn. After two to three weeks, the necks and outer skins should feel dry and papery. Any onions with thick green necks or soft spots should be used right away instead of stored.
Clean and Trim
Once they’re cured, trim the tops to about an inch above the bulb and snip off the roots close to the base. Gently brush away any loose dirt but don’t wash them, moisture will shorten their shelf life. If you like a rustic touch, you can braid the stems of soft-neck varieties and hang them in bunches.
Pick the Right Storage Spot
Onions prefer a cool, dry, and dark place with plenty of airflow. The ideal temperature is between 35 and 45 degrees. A basement, root cellar, or unheated garage works well as long as it stays above freezing. Mesh bags, wire baskets, or old pantyhose tied off between each bulb make excellent storage options because they allow air to circulate.
Avoid storing onions in the refrigerator, which is too humid and can cause sprouting.
Check Them Through the Season
Every few weeks, sort through your stored onions and remove any that start to sprout or soften. A little regular attention helps the rest last longer.
Sweet vs. Storage Onions
If you planted sweet onions, like Walla Walla or Candy, plan to use those first — they have a higher water content and won’t last as long. Storage varieties, such as Copra, Patterson, or Redwing, can last six to eight months under the right conditions.
A Reward That Lasts All Winter
A well-stored onion harvest is one of the best rewards of gardening season. Whether you toss them into soups, roasts, or salsas, those golden bulbs will bring a taste of your summer garden to every winter meal.