I'm in zone 9b and the temperatures are soaring into the 90s and 100s next week. I've let my onions and garlic dry out for weeks, and they're ready to be harvested. Unfortunately, I don't have a basement to use for curing. My garage and shed are sweltering, even hotter than outside! While my house is cooler, any dark spaces like cabinets don't have airflow. What temperature and darkness do garlic and onions really need to cure properly?
3 Answers
Living in hot conditions like inland SoCal, I let my garlic dry in the shade for a day before storing them on a wire rack in my living room. For garlic, just letting it sit out is fine, while potatoes get stored in strawberry boxes. Keep in mind that the key is keeping them dry and out of direct sunlight, and if it's too warm, you might need to consider a chest fridge setup.
You can try curing your garlic and onions outside in the shade with good airflow. Even here in the humid heat, I've had success setting them on racks in shaded areas. If that’s not an option, you could put them in an air-conditioned room with a door closed to keep out excess heat. It doesn’t have to be pitch dark; just avoid direct sunlight and let some air circulate.
I used to cure my onions in the garage on racks with a fan blowing on them for airflow. Right now, I just use my basement which is cooler. Generally, airflow and low humidity are what’s key, so as long as you keep them away from direct sunlight, you should be good!