This is the best way to proceed

The right harvest time

In August the foliage of the shallots begins to wither. The green shoots lose their fresh color, turn yellow and dry up. The shallot has now finished its ripening process and can be taken out of the ground. A sure sign of ripeness is the control on the onion neck. If the shallot can be easily squeezed together with your thumb and forefinger, then it is ripe.

The trampling of the leaves

One measure that is still widely performed today is kicking the onion green. This is supposed to speed up the ripening process. However, the opposite is true. If the shallots are treadled, they will not be ripe and their shelf life will be adversely affected.
The only action that is required is removing any flowers that may develop every now and then. The buds should be removed, otherwise the plant will concentrate its strength on the flower instead of the bulb.

The harvest

When the onion leaves are wilted, the harvest can begin. To do this, choose a day that is as dry and sunny as possible and pull the shallots out of the dry earth on the foliage. Although the onions are relatively dry, they will take some time to dry out. To do this, several plants are always tied together and hung in an airy and dry place.

Even when the weather is cool and humid, the shallots have to get out of the ground, otherwise they will start to rot. If the onions are moist when harvested, as much soil as possible should be shaken off. Subsequent drying then usually takes a little longer.

Warehousing

The freshly harvested shallots are tied together to form several plants and hung up to dry in a dry, airy place. After a few days, the onions are so dry that the leaves and peels rustle. Now they can be removed and stored.
To do this, the excess soil is shaken off and the dry leaves cut off up to about 5 cm above the bulb. The onion neck, which remains standing, prevents the occurrence of head rot during storage, which completely destroys the onion.