Information

[Esther]

*Onion harvesting* = knowing when + how to pull them so they store well and don’t rot.

Here’s the practical guide:

*1. When to harvest*
- *Timing*: 90-150 days after transplanting, depends on variety + weather. In Kenya’s highlands like Eldoret, ∼120-140 days.
- *Signs it’s ready*:
1. Tops fall over naturally and 50-70% of leaves turn yellow/brown
2. Necks soften - if you pinch it and it’s soft, it’s mature
3. Bulbs have formed tight, dry outer skins
Harvest too early = thin skin, poor storage. Too late = bulbs split + sprout in store.

*2. How to harvest*
1. *Loosen soil* first with fork/jembe. Pulling from hard soil bruises bulbs.
2. *Pull by hand* when soil is slightly moist. Dry soil = damage. Wet/muddy soil = disease.
3. *Cure in field 3-5 days*: Leave bulbs in windrows with tops covering bulbs. Sun + air dry the outer skin. Don’t let rain hit them. This "curing" is what makes them store 3-6 months.

*3. After harvesting - storage is key*
1. *Trim tops* to 2-3cm after curing, leave roots. Don’t cut too short or bacteria gets in.
2. *Sort*: Keep undamaged, fully cured ones for storage. Eat bruised/small ones first.
3. *Store*: Well-ventilated, dry, dark place. Use crates/bags with holes. Avoid closed sacks = rot. Ideal: 0-4°C, but room temp + airflow works for short term.

*Big mistakes to avoid*: Harvesting during rain, bruising bulbs, skipping curing, storing while necks are still green/soft.

Are you harvesting now for home use or for market? If it’s for market, timing + curing decide your price per bag.