Then lift the plant and allow them to dry. After the drying, clip the tops and dry the cut area for one to two days to eliminate a possible site for infection. Then place the onions in a well-ventilated area and in a container that allows free movement of air around the onions. If the onions are to be stored, a good fungicide program during the growing season is important to prevent diseases such as Botrytis and purple blotch from entering the bulbs. Allow onions to mature in the garden before harvesting.
Maturity is indicated by the fall of the top of the onion plant.
After 10 to 20 percent of the tops have fallen, pull and dry the onions up in the garden for several days. Some gardeners prefer to pull the onions up partially which allows the onions to dry while still in the ground. After drying, remove the roots and the top, leaving about two inches of the neck to seal and prevent entrance of decay organisms. Refrigerating onions and exposure to temperatures between 35 and 65 degrees F will stimulate sprouting and root growth. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status, and is an Equal Opportunity Employer.