To dry white onions, you need to expose them to as much air as possible and ensure good air circulation to wick away moisture and prevent mold or rotting. This process may take around two weeks.
The key to successfully drying white onions (or any onions) is to create an environment that minimizes moisture and promotes airflow. This prevents spoilage and ensures the onions are properly cured for long-term storage. Here's a breakdown of the drying process:
- Harvesting: Harvest onions when the tops have fallen over and started to dry.
- Initial Drying: After harvesting, let the onions sit in the sun for a few days to start the drying process. Protect them from rain or excessive moisture.
- Curing:
- Spread out: Spread the onions out in a single layer, not touching each other. This allows for maximum air circulation.
- Airflow is key: Make sure there is plenty of circulating air to wick away moisture. A well-ventilated shed, garage, or porch works well. You can also use fans to improve airflow.
- Prevent moisture: Monitor the onions for any signs of mold or rotting and remove any affected ones immediately to prevent the spread.
- Timeframe: Drying can take up to two weeks, depending on humidity and temperature.
- Checking for dryness: The onions are properly dried when the necks are tight and dry, and the outer skins are papery.
- Storage: Store the dried onions in a cool, dry, and dark place. Braiding the tops and hanging them is a common storage method, or you can trim the roots and tops and store them in mesh bags.
