Onions are largely trouble-free and easy to look after.
Regardless of their variety, they need to be kept moist - but you should stop watering them at least a week before harvesting as it can delay the ripening process.
You will also need to weed the crop early in the season, but don't worry so much about this as they approach full size - the moisture-sapping weeds will actually help the bulbs ripen by keeping the soil a little drier.
Main crop and Japanese onions are ready for harvesting a week or two after the foliage starts to turn brown and shrivel up.
Wait for a sunny day then gently ease the bulbs from the soil with a fork and leave them to dry in the sun.
In order to keep your onions as long as possible, it's vital that they are thoroughly dried before storing. If the weather is sunny they can be left outside, preferably on a raised platform that will allow air to circulate around them - wire netting nailed to posts is more than adequate. Otherwise, lay the bulbs on sacking.
In either case, if rain threatens, they'll need to come inside.
Once they're fully dry (a few sunny, rain-free days should be enough), remove any foliage and store them in a garage or frost-free shed, carefully laid out in boxes (separated by newspaper) or hung in net bags.
Pick through the bulbs, setting aside any that are damaged, soft, spotted or thick-necked and either use them immediately or discard them.
Main crop onions will keep for eight weeks or more in ideal conditions, Japanese onions will last about a month.
Spring onions should be harvested when they're about 45cm (18in) in height and eaten within a day or so. Use a small garden fork to lift them out of the earth.
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