Harvest Prep: The overlooked step that prevents mid-autumn rot

The longevity of onion and garlic harvests depends on the quality of drying before storage. Rushing to cut foliage often interrupts biological ripening—the process where nutrients migrate from the leaves into the bulb. Skipping these preparatory steps typically results in crop rot by mid-autumn. Drying Requirements: Sun vs. Shade Onions and garlic require opposite lighting conditions during the drying phase to prevent spoilage. Garlic is highly sensitive to direct sunlight, which can effectively "cook" the cloves under the husk. It must be hung or spread in the shade with consistent cross-ventilation. The process is complete only when the root neck is fully dried, a stage that typically takes about one month.