Onion braiding is a time-honored, practical technique for preserving a harvest that also creates a beautiful display. This method utilizes the dried, flexible stems and leaves, known as the neck, to weave the bulbs into a hanging chain. The resulting braid allows for superior air circulation, which prevents mold and extends the storage life of the harvest. Properly braided onions can be stored for many months, making them a fixture in pantries and root cellars.
Preparing the Onions for Braiding
The success of an onion braid depends on the preparation steps that occur before weaving begins. Onions are ready for harvest when their green tops naturally fall over and begin to yellow. After pulling the bulbs, they must undergo curing, which thoroughly dries the outer layers and the neck tissue. Curing for one to two weeks in a warm, dry, and well-ventilated location hardens the outer skins, creating a protective seal against moisture and decay.
During curing, the onion neck should dry out until it is pliable and wilted, but not brittle. If the necks dry out too much, they will crumble and break during braiding, making the structure unstable. Before braiding, select only firm, healthy bulbs that have unbroken necks and no signs of soft spots. You will need a pair of scissors and a length of strong kitchen twine or natural string to reinforce the structural integrity of the braid.
The Step-by-Step Braiding Technique
The actual braiding is similar to a French braid, where new elements are continuously incorporated into the weave. To begin, select three similar-sized onions and arrange them with the stems extending upward, forming the three starting strands. To provide strength and a hanging loop, cut three lengths of twine, each about five feet long, and tie them together at one end to anchor them to the center onion stem.
Begin the braid by crossing the left stem over the center stem, and then crossing the right stem over the new center stem, like a standard braid. After the first one or two passes, start incorporating new onions into the structure, beginning with a fourth onion. Lay the stem of this new onion across the center of the braid, ensuring the bulb rests snugly against the initial group of three.
Continue the weaving pattern by bringing the left strand over the center, incorporating the new onion stem into that strand, then repeating with the right strand. To keep the braid tight and symmetrical, perform two passes between the addition of each new onion. As you work your way up, continuously add new onions, ensuring the necks remain flat and untangled.
The twine incorporated at the start should run parallel with the stems, offering structural support that compensates for the stems’ drying and shrinking. Once all desired onions have been integrated, continue braiding the remaining stems and twine for several inches to secure the final bulbs. The end of the braid should be finished with a tight knot using the twine, and a loop can be formed by tying the remaining twine back into the final weave for easy hanging.
Hanging and Storing Your Braids
Once the onion braids are complete, hang them in an environment that maximizes their longevity. Onions store best in cool, dark, and dry conditions, ideally with temperatures maintained between 32 and 40 degrees Fahrenheit. A relative humidity of 65 to 70 percent is recommended to prevent the bulbs from drying out or developing mold.
A cool pantry, a root cellar, or an unheated garage during the winter months are excellent locations for hanging the braids. Proper air circulation is important, which prevents moisture buildup between the bulbs. Avoid storing the braids near fruits like apples or tomatoes, as these produce ethylene gas that can prematurely trigger onion sprouting. When stored correctly, a well-cured and braided string of onions can last six to twelve months.