-Abeokuta.

The key to harvesting onions successfully is timing and proper handling. The best time to pull them up is when about half to three-quarters of the tops have naturally fallen over. If you harvest too early, the bulbs might not be fully developed; if you wait too long, they may not store well.

It’s best to harvest on a dry day to avoid moisture-related issues like rot or fungal infections. After pulling them up, let the onions cure in a shaded, airy place for two to three weeks. This helps toughen the outer skin, making them last longer in storage.

Be gentle when handling the bulbs, bruising or cuts can invite rot. Once they’re properly dried, trim the roots and tops, leaving about an inch of the stem. Store them in a cool, dry place with good airflow, ideally at temperatures around 0–4°C.

Before storing, always sort through your onions. Any damaged or soft ones should be used first to prevent them from spoiling the rest. Following these simple steps ensures you get the best quality onions with a long shelf life.