1. Shelf storage method: use wooden poles or steel to build storage racks in the open air, sheds, or indoors. Bundle the harvested and dried green onions into bundles of 7 to 10 kilograms and stack them on the rack in order, leaving gaps in the middle for ventilation to prevent rot. When stored in an open-air rack, it should be covered with plastic film to protect it from rain. During storage, the bales should be opened regularly for inspection, and plants that become hot and deteriorated should be removed in time.

2. Ground storage method: Spread 3 to 4 centimeters of sand on the flat ground in the leeward place, and place the dried and tied green onions densely on the sand, with the roots facing down and 1 to 1 inches wide. ．5 meters. After coding, cultivate 15 cm of sandy soil around the roots of the green onions. Cover with straw curtains and plastic film to prevent rain.

3. Trench hiding method: dig a shallow trench 20 to 30 cm deep and 50 to 70 cm wide in a cool and ventilated place. Bundle the selected and dried green onions into bundles of about 10 kilograms. After filling the ditch with enough water, plant the green onions into the ditch in bundles one by one, bury the white part of the green onions with soil, and surround them with corn stalks to facilitate ventilation and heat dissipation. Before the temperature drops, cover with straw curtains or corn stalks.

4. Storage method: After harvesting, dry the green onions for several days. Bundle the green onions into bundles of about 10 kilograms and place them upright in a dry, sunny and rain-proof place to dry. When the temperature drops below 0℃, store it in a cellar. Keep a low temperature of 0℃ in the cellar, and pay attention to heat and moisture.

5. Cold storage method: Bundle green onions that are free from pests, diseases, and injuries into bundles of about 10 kilograms, put them into boxes or baskets, and put them into the cold storage for stacking and storage. The warehouse is maintained at 0~1℃ and the relative humidity is 80%~85%. During storage, regular inspections should be carried out to remove rotten green onions in a timely manner.