Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest.
Purposes
Wound healing 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.
Drying
Bulb drying 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.
Leaf drying
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.
Seed drying Vanilla is cured for storage; the beans are killed, sweated (oxidation), slow-dried, and conditioned.
References