The onions are finally done curing, so I took them in from the shed and cut the tops off. You can either braid them, or cut the tops off like I did and store them in a single or double layer. I read that anything more than two layers and they will rot quicker.
Now we just need to find the coolest and driest place in our house. Our basement, which is what people usually use, is neither. Our central AC comes from the attic, so I'm leaning towards storing them all the way upstairs (which I know is counter intuitive), or in the dining room. Same thing for the garlic. I need to find a good spot for both of these guys. Any other ideas?
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