I harvested the garden and got three tomatoes, four chili peppers, 7 banana peppers, a cucumber, and (as the hero and his limited French would say) beaucoups of onions. We’ve been using the onion greens throughout the season, but they have started to die back which is a signal that the plant is putting more energy into making a bulb to use during the winter. And it’s that bulb that we eat. So I pulled up some and just kept noticing more and more ready to be harvested.
If you’ve ever had onions from the grocery store, you might think we could just put these onions in a cool dark place and they would last for a long time. But with homegrown onions, you have to cure them first. To cure them, place them on a tray with space in between each one. Place the tray in a sunny spot (preferably outside) for a few days. If you do leave them outside, you might want to take them in overnight to avoid the moisture from dew. You are trying to dry out the outermost few layers of the onion. Once they are dry and the roots are brittle, you are done and ready to store the onions. And braid them if you want and have the right type of onion.