Plant when soil >45. Slightly acidic soil 6.0-6.8
No weeds.
Harvest when half of tops in a planting have toppled; place in warm dry place out of direct sun to cure.
Cure short-day varieties a few days before clipping roots and tops and storing onions in refrigerator.
Cure intermediate and long-day varieties for 2-3 weeks. When they feel paper dry on outside clip off tops and roots and lightly brush off loose soil before storing in cool, dry place. Arrange in single layer or hang in mesh bags. Properly cured will store 6-8 months in root cellar or basement. Check periodically for signs of spoilage.