How to Cure, Braid, and Store Onions & Shallots

Harvesting onions and shallots is only half the journey. If you want them to last through the seasons, curing and storing them properly is key. And if you want a touch of rustic beauty in your pantry or kitchen, braiding them together makes both storage and style effortless.

Step 1: Harvest at the Right Time

• Onions: Ready when the tops fall over and start to brown.
• Shallots: Ready once most of the leaves yellow and flop.
• Pro tip: Don’t harvest right after rain. Bulbs cure better when soil is dry.

Step 2: Dry & Cure the Bulbs

Curing allows the outer layers to dry and form protective skins, sealing in the bulb for long storage.

1. Shake Off Soil: Gently brush away dirt - do not wash.
2. Lay Them Out: Spread bulbs in a single layer on a rack, screen, or even cardboard. Leave space for airflow.
3. Location: Choose a shady, dry, well-ventilated spot (porch, shed, garage with windows). Never direct sun.
4. Time: Cure for 2–4 weeks until outer skins are papery and necks are completely dry.

Step 3: Choose the Best for Storage

• Keep: Firm, healthy bulbs with tight skins.
• Use Soon: Any with nicks, bruises, or soft spots.
• Save for Replanting: Largest, healthiest shallots or garlic bulbs.

Step 4: Braiding Onions & Shallots Together

Braiding isn’t just old-fashioned charm - it helps with air circulation, makes storage simple, and keeps bulbs off damp surfaces.

How to Braid:

1. Pick Flexible Tops: Braiding works best if the necks are still pliable but mostly dry.
2. Start with Three: Lay three bulbs side by side, overlapping the stems. Tie them together at the base with twine.
3. Add Bulbs: As you braid, tuck in a new bulb with its stem crossing into the braid. Alternate sides for balance.
4. Keep It Tight: Pull snugly so bulbs stay secure.
5. Finish: Once you reach your desired length, tie off the braid with twine.

Shallots are smaller, so they braid beautifully in between onions. Mixing them creates a rustic, layered look.

Step 5: Storing Your Harvest

• Ideal Conditions: Cool (32–40°F), dark, and dry with good airflow.
• Pantry Storage: If you don’t have a cellar, braided bunches hung in a kitchen corner or pantry work well.
• Avoid: Plastic bags or sealed containers - they trap moisture and cause rot.
• Check Often: Remove any sprouting or soft bulbs right away.

Tips for Long-Lasting Storage

• 🧺 Softneck onions & shallots store longer than hardneck varieties.
• 🌱 Use smaller bulbs first. They don’t last as long as big ones.
• 🪴 Multiple braids: Make a few small braids instead of one giant one. Easier to move, use, and check.
• 🧄 Mixing alliums: Garlic can be braided with onions and shallots too for a truly rustic harvest rope.

⚠ Cautions

• Humidity is the enemy. Store in a dry location to prevent mold.
• Don’t refrigerate raw onions or shallots. Cold, damp air makes them sprout.
• Check monthly. One bad bulb can spoil the whole braid if left unchecked.
• Avoid direct sunlight. Light triggers sprouting and spoils flavor.

Braiding onions and shallots is part food preservation, part artistry. There’s something deeply satisfying about seeing ropes of golden bulbs hanging like rustic garlands, ready to flavor your meals through winter. It’s storage, it’s tradition, and it’s a little bit of kitchen magic.