Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest.
In root and tuber crops such as potatoes and carrots, curing refers to waiting for the healing of wounds by periderm formation. Doing so prolongs shelf life and reduces water loss.[1][2]
In bulb crops such as onion and garlic, "curing" is the process of drying of the neck tissues and of the outer leaves to form dry scales.[1]
In leaf crops such as cannabis, tobacco, and tea, curing is a short aging process that dries the product and stops biological processes. For cannabis, this process reduces the content of sugars and chlorophyll.[3][4]
Vanilla is cured for storage. The beans are killed, sweated (oxidation), slow-dried, and conditioned.[5]
Tea processing, involves curing
