Onions are ready to harvest when the tops have fallen over. Let the soil dry out, harvest, and store in a warm, dry, dark place until the tops dry. Cut off the foliage down to an inch, then store in a cool, dry area. Garlic, on the other hand..
“But always, to her, red and green cabbages were to be jade and burgundy, chrysoprase and prophyry. Life has no weapons against a woman like that.” ― Edna Ferber