Post-harvest treatment of certain vegetables (pumpkins, potatoes, sweet potatoes, garlic, onions) involving exposure to specific temperature and humidity conditions to harden skins and improve storage life.
Curing is an essential post-harvest technique for gardeners across all Australian climate zones, particularly valuable in tropical and subtropical regions where humidity can accelerate spoilage. The process works by allowing the outer layers of vegetables to dry and harden, which seals in moisture and prevents fungal diseases and sprouting during storage.
For garlic and onions harvested in late spring (November-December), cure them in a warm, dry location with good air circulation for 2-4 weeks. Hang bundles in a garage, garden shed, or under a verandah where temperatures remain between 20-30°C. In humid coastal areas, use a dehumidifier or position cures near fans to prevent mould development. Potatoes harvested in autumn (April-May) should be cured at 15-20°C for 10-14 days in darkness to toughen their skins.
Potatoes and onions sourced from Bunnings or local nurseries often come pre-cured, but home-grown produce benefits significantly from proper curing. Store cured vegetables in cool, dark conditions (10-15°C) to maximise longevity. In warmer zones, curing becomes critical for preventing premature sprouting and disease. Check stored produce regularly and remove any showing soft spots or sprouting.