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How to Cure and Store Potatoes, Onions and Garlic
Curing is the step people skip, and it is the step that decides whether the crop lasts until March.
Direct answer: Cure potatoes at 60–70°F and high humidity for 10–14 days, then store at 38–40°F in the dark. Cure onions and garlic at 70–80°F with good airflow for 2–3 weeks until the necks are dry, then store at 32–40°F and 60–70% humidity. Never wash any of them before storage.
Curing step by step
Potatoes
- Harvest in dry weather and let them dry on the soil for 1–2 hours, not all day in sun.
- Move to a dark, humid space at 60–70°F for 10–14 days. This thickens the skin and heals cuts.
- Brush off dry soil — do not wash.
- Sort out cuts, green skins, and soft spots. Green potatoes should not be eaten.
- Store in paper sacks, crates, or bins with ventilation, in complete darkness.
Onions and garlic
- Lift bulbs when the tops start to fall over, and leave them on the surface for a day to dry.
- Move under cover, out of rain and direct sun, with airflow around each bulb.
- Cure 2–3 weeks at 70–80°F until the neck is completely dry and papery.
- Trim roots and tops, leaving about an inch of neck.
- Store in mesh bags, slatted crates, or braids in a dry, cool, dark place.
Storage conditions per crop
| Crop | Temperature | Humidity | Life | Container |
|---|---|---|---|---|
| Potatoes | 38–40°F | 90–95% | 3–6 months | Ventilated crate or paper sack |
| Onions | 32–40°F | 60–70% | 4–6 months | Mesh bag, hung |
| Garlic | 32–40°F | 60–70% | 4–6 months | Mesh bag or braid |
If you cannot hold 38°F, a cool closet at 50–60°F works for onions and garlic for a couple of months; potatoes will sprout faster but are still usable.
Mistakes
- Light. Potatoes green in light and produce solanine. Darkness is not optional.
- Washing. Moisture on the skin invites rot. Brush, do not rinse.
- Sealing in plastic. No airflow means condensation and mold.
- Storing onions with potatoes. Different humidity needs, and onions push potatoes to sprout.
- Keeping damaged bulbs. One soft onion ruins the bag. Check monthly.
- Refrigerating potatoes. Cold converts starch to sugar and changes fry colour and taste.
Frequently asked questions
How long do homegrown potatoes last?
Cured and stored at 38–40°F in the dark, 3–6 months. At room temperature, expect 4–8 weeks before sprouting.
Can I braid garlic?
Yes, once the necks are fully dry. Braid with soft stems, hang in a dry room, and use from the bottom up.
Why did my onions rot in storage?
Usually insufficient curing or too much humidity. The neck must be completely dry before storage, and air must move around each bulb.
More storage numbers in the root cellar chart; the wider preservation plan is in the no-electricity preservation guide and in the book review.
Frequently asked questions
How long do homegrown potatoes last?
Cured and stored at 38–40°F in the dark, 3–6 months. At room temperature expect 4–8 weeks before sprouting.
Can I braid garlic?
Yes, once the necks are fully dry. Braid with soft stems, hang in a dry room, and use from the bottom up.
Why did my onions rot in storage?
Usually insufficient curing or too much humidity. The neck must be completely dry and air must move around each bulb.