Candy Onions are a popular hybrid cultivar, known for their large size and distinctively mild, sweet flavor. Their sweet taste is due to a lower sulfur content compared to more pungent, long-storing varieties. Timing the harvest is important for maximizing the bulb’s sugar content and ensuring proper structure for storage. Correctly timing the harvest and following the curing process determines the quality and shelf-life of the bulbs.
The Primary Visual Signal: When to Stop Watering and Wait
The most reliable sign that Candy Onions are ready for harvest is a clear physical change in the foliage. As the bulb matures, the neck area—where the leaves meet the bulb—begins to soften. This causes the heavy green tops to slump, bending over at a 90-degree angle toward the ground.
Harvesting should begin when a significant majority, typically between 50% and 75% of the plants, have naturally collapsed. Once this signal is apparent, immediately cease all watering to the onion patch. Withholding water forces the outer skin layers to dry and toughen in the soil, which is necessary for successful curing. Allowing the plants to dry in the ground for a few days ensures the neck fully closes and the bulbs acquire a protective skin before lifting.
How to Properly Lift and Cure Candy Onions
When the tops are down and the soil has dried, gently lift the bulbs from the earth to avoid damage. Use a garden fork or small shovel to carefully loosen the soil around the bulbs. Lift them out rather than pulling on the foliage, which can break the neck seal and invite pathogens. Remove large clumps of soil, as excess dirt holds moisture that promotes fungal diseases.
Curing is a controlled drying period that seals the onion’s neck and sets the protective outer skin. Lay the harvested onions in a warm, dry location with excellent air circulation, such as a wire rack in a garage or covered porch. The ideal curing environment should be out of direct sunlight and maintain a temperature between 70 to 90 degrees Fahrenheit.
Curing typically takes two to four weeks, depending on conditions and bulb size. The process is complete when the necks are dry and tight, and the outer skins are papery and rustle when handled. Once cured, the dried tops and roots can be trimmed, preparing the onions for storage.
Storing Your Harvest for Maximum Sweetness
After curing is complete, trim the dried roots close to the bulb and cut the foliage tops down to about one inch above the neck. This trimming removes excess material that could draw moisture and confirms the neck is fully sealed. Bulbs with thick, soft necks or visible damage should be set aside for immediate use, as they will not store well.
Candy Onions have a naturally shorter shelf life than pungent storage onions due to their higher water and sugar content. To maximize longevity, store the bulbs in a cool, dry place with continuous air circulation. Optimal storage temperatures are between 32 and 40 degrees Fahrenheit, such as a cool cellar or unheated basement.
Avoid storing them in plastic bags or containers that trap moisture. Instead, use mesh bags, braided ropes, or elevated screens where the bulbs are not touching one another. Under these ideal conditions, Candy Onions can be stored for approximately two to three months.