How to tell it is ready

Onions are ready when most tops have bent over on their own and started to yellow or dry. Bulbs should be firm, well formed, and have dry outer scales beginning to develop. Neck tissue above the bulb should soften and shrink rather than stay thick and green. Red, yellow, and white onions should all show the mature shape and size expected for the variety.

How to harvest

Loosen the soil under the bulbs with a fork if needed, then lift by hand rather than pulling hard on the tops. Shake off excess soil gently without bruising the bulbs. Leave foliage attached during initial drying. Avoid harvesting when the necks are still thick and upright unless you are using them soon as fresh onions.

Timing

Bulb onions are commonly ready 90 to 120 days after transplanting or sowing, depending on type and day length. Harvest in dry weather when possible, preferably after morning dew has dried. Main harvest is usually from mid to late summer.

After the harvest

Cure onions in a warm, dry, well ventilated place out of direct sun until the outer skins are papery and the necks are fully dry. This usually takes about 1 to 2 weeks, sometimes longer in humid weather. After curing, trim tops and roots and store bulbs cool and dry.

Tips

Do not force tops down early because that can reduce bulb size and storage quality. Sort out any thick necked, split, or bruised bulbs for quick use. Good spacing and steady growth usually produce more uniform bulbs that are easier to cure and store.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.