Harvest mature onion bulbs, garlic and shallots. When mature, the tops begin to turn yellow or brown and fall over. Pull them, trim tops and roots, and lay them on top of the row or place in burlap sacks for a couple of days to let them dry if weather permits. Then store them in a cool, shaded and well-ventilated place. (Ideal storage for onions after drying is 45-50 degrees F and 65% to 70% relative humidity.)

The dry shallot sets can either be used for seed this fall or can be eaten.