Onions: Can be harvested “green” for immediate use or left until the foliage withers for storage. The timing for harvesting red onions is when all leaves have dried, typically in July or August. White onions, planted in autumn, are ready by spring.
Garlic and Shallots: Wait until at least two-thirds of the leaves have dried, usually by late June or early July for garlic and grey shallots. Pink shallots are harvested in July or August. Proper timing ensures optimal preservation.
Growing onions and garlic at home not only provides you with fresh, organic produce but also adds a rewarding activity to your daily routine. By following these guidelines, you can enjoy the numerous benefits these vegetables offer, from enhancing your meals to boosting your health.
