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While many Americans understand the pleasure of growing their own tomatoes and fresh vegetables, many never think to grow and cure their own garlic, shallots, and onions. First-time growers will discover that homegrown garlic, shallots, and onions have a freshness and sweetness that is hard to replicate with store-bought varieties. Moreover, through curing - to prevent rot and mold from developing - the home gardener can enjoy the delightful flavor of these beloved bulbs all year long.
Onion and shallot sets can be planted outside in early spring (as soon as the ground can be worked) or can be started indoors from seed. They can be planted in groups of three or four if garden space is valuable. As onions are biennial, they may set seed if conditions are too hot or dry; help to prevent this by keeping them well watered and by monitoring planting time.
Garlic is traditionally planted in the fall in the North and in the spring or fall in warmer climates. A clove from a bulb of garlic - set "point side up" - will produce a plant in your vegetable garden. The large cloves are best for growing on as bulbs; the small ones can also be planted and used as garlic scallions in the early spring. There are 2 groups of garlic: soft neck and stiff neck. Stiff neck tends to be larger and is easier to peel. The edible flower stalk of stiff neck garlic must be broken off midseason. Soft neck garlic is great for storing and is the one typically used in braiding.
Materials:
Onions
Garlic
Storage box
Storage bag
Tools:
Scissors
Screen (optional)
Directions:
1. In mid- to late-summer, onion and garlic foliage will start to fall over. Push over any greens that have not fallen naturally. Harvest onions within two weeks after foliage has browned. Harvest garlic when 30%-50% of foliage has browned.
2. Start curing process by separating bulbs and setting them on screen or by tying and hanging them in clusters in shaded area, out of direct sun light. Curing takes about two weeks.
3. If cured onions and garlic are not to be braided, use scissors to cut off tops and roots (i.e. "topping and tailing"). Cut dried greens 1" - 2" above the bulb. Trim shiskers of the root as closely as possible without damaging the bulb. Store for up to six months in cool, dry place in mesh bags or open baskets (for air circulation). Sprouting is sign of too warm environment.
4. For braiding, only tail (as above) cured onions and garlic. Lay first bulb lengthwise on worktable. Lay second bulb on top of first with stalks at a 45 degree angle to the right. Lay third bulb on second, with stalks pointing 45 degrees to the right. Hold pile at crossing point of stalks. To prevent bottom of braid from unraveling, loop first stalk over and under the others at the crossing point until fist stalk is pointing in original direction.
5. Continue laying in bulbs and braiding stalks as though braiding hair. When desired length is reached, tie off at top. Hang in cool and dry place. Harvest as needed from top to bottom of braid, by cutting off individual bulbs.