I love shallots and harvesting time is happily approaching. I have been trying different curing/storage methods for years but would like to take advantage of the shared wisdom out there to help me with a few questions. I'm in my eighties but as the years go by, I find myself knowing less and less about more and more, and so could use the advice.

1. How long do you cure your shallots? I have seen suggestions varying from one to six weeks.

2. Do you let let them dry in the sun for a day or two or get them under cover right away as we do with garlic?

3. I cure in my small garden shed on screens which takes a lot of room. Has anyone tried hanging tied up bunches from the rafters like I do for garlic? I have lots of spare rafters.

4. I manage to store my cured shallots (most) for about eight months using mesh bags and using the coolest part of my cellar. Is this about par for the course?

Thanks for any suggestions.

Victor in zone 6B