17/08/2026
π§
Harvesting and Storing Onions, Garlic, and Shallots: When They Are Ready and How to Keep Them
August is the main harvest month for onions, garlic, and shallots in Worcestershire.
These are crops that reward patient handling: rushed harvesting and inadequate drying lead to storage rot that can ruin an entire crop. Handled correctly, homegrown onions and garlic harvested in August will keep well into winter, and in good years through to the following spring.
WHEN TO HARVEST π
β’ Onions: harvest when the foliage has fallen over naturally and begun to yellow and dry back. Do not bend the foliage over artificially to speed this process: it does not work and damages the neck, allowing rot to enter the bulb. In a warm August, most main-crop onions are ready from mid-month onwards.
β’ Garlic: harvest when approximately half the foliage has died back and turned yellow. Garlic left in the ground too long after this point will begin to re-sprout or the cloves will separate inside the skin. In most Worcestershire gardens, garlic planted in October or November is ready from late July through August.
β’ Shallots: harvest when the foliage has died back completely and the clusters of bulbs have separated naturally from each other. This typically happens two to three weeks after the foliage begins to yellow.
THE DRYING STAGE: THE MOST IMPORTANT STEP π
All three crops must be thoroughly dried before they are stored. Drying removes the excess moisture from the outer skins and the neck of each bulb, creating the papery outer layer that protects the bulb in storage. Bulbs that are stored without adequate drying rot far more rapidly than those that are properly cured.
Spread the harvested bulbs in a single layer in a warm, dry, well-ventilated space: a greenhouse shelf, a spare cold frame, or laid on wire mesh raised off the ground. Three to four weeks of warm, dry weather is ideal. In a typical Worcestershire August, this can be done outdoors on warm days as long as the bulbs are brought under cover if rain threatens. Roots and dry outer skins will shrink and crisp during curing.
STORING THE HARVEST π‘
β’ Onions and shallots: once fully dried, store in shallow trays, net bags, or plaited into traditional onion ropes. Store in a cool, dry, frost-free, and well-ventilated space. A cool shed or garage works well. Do not store in a warm kitchen: warmth accelerates softening and re-sprouting.
β’ Garlic: store in single layers in shallow trays or in hanging bundles. Garlic stores better with its foliage attached: plait or bundle the dried stems and hang in a cool, airy space.
β’ Check monthly: remove any bulbs that show signs of softening or mould immediately. One rotting bulb releases ethylene gas that accelerates deterioration in neighbouring bulbs.
πΏ Want to know what your kitchen garden needs this month? Our free Seasonal Garden Health Checker at 4sgs.co.uk gives month-by-month guidance for your growing region.
π 01527 870653 π www.4sgs.co.uk π Droitwich, Worcestershire
We provide comprehensive grounds maintenance services through all seasons including Affordable commercial Grounds Maintenance and Commercial Gardening contracts