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This week in the garden: harvesting onions, making collard-green wraps

  • The Wichita Eagle
  • Published Thursday, June 19, 2014, at 8:46 p.m.
  • Updated Saturday, June 21, 2014, at 7:42 a.m.


“This is the time of year that onions grow and develop rapidly,” Ward Upham of K-State writes in the Horticulture 2014 newsletter. Light fertilization along with watering as needed help to maximize growth.

As onions grow, as much as two-thirds of the bulb remains above the soil, and there is no need to cover it, Upham says.

In Everett Price’s garden in Haysville, the tops of some of the onions are starting to fall over, indicating that they’re ready to be harvested.

At that point, the tops of other onions that were planted at the same time can be broken over to encourage drying of the neck, Upham says. Leave those onions in the ground for a few days and then dig them so that they don’t sunburn.

That drying of the neck is the key to storing onions for any length of time. If you plan to store onions, after you dig them, you should leave them in a dry, well-ventilated area for a week or two before cutting the tops, to make sure the necks are completely dry, Upham says. Then remove the foliage or braid the leaves and store the onions in a cool, dry location.

Everett is also harvesting cabbage this week, and his wife, Michelle, is making wraps using the large, sturdy leaves of collard greens instead of flour tortillas.

Asparagus harvest is over, and the corn and okra are starting to come up.

Reach Annie Calovich at 316-268-6596 or acalovich@wichitaeagle.com. Follow her on Twitter: @anniecalovich.

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