Shallots, Dutch Yellow
Shallots have a rich and sweet flavor that lends a distinctive touch to many dishes.
Days To Maturity
2-4 weeks BLF
Plant Shipping Information
Item 69161 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GU, HI, ID, MH, MP, PR, PW, VI, WA See all Burpee plant shipping restrictions for your state
How to Sow
- Sow in the North in early spring after danger of a heavy frost. In the Deep South, Gulf and Pacific Coast areas, sow from fall to early spring.
- Choose a sunny location location with loose, well-drained soil. Do not plant where members of the onion family were planted previously.
- Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
- Sow thinly in rows 18 inches apart. Cover with ½ inch of fine soil. Firm lightly and keep evenly moist.
- Seedlings emerge in 7-14 days.
- Think to stand 2-4 inches apart when seedlings are 1-2 inches tall.
- Plant as soon as possible after receiving bulbs, in spring or fall.
- If you are unable to plant right away, store in a dry, cool, well ventilated, frost free location until you are able to plant.
- Choose a sunny location with loose, well-drained soil. Do not plant where members of the onion family were planted previously.
- Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones. Incorporate generous amounts of quality compost and a slow release fertilizer before planting.
- Separate bulbs into individual cloves.
- Make a shallow furrow 1-1 ½ inches deep and lightly press in cloves about 4 inches apart in rows 18 inches apart. Plant with the pointed side up and cover with 1 inch of fine soil.
- Firm soil and water.
How to Grow
- Transplants should show new growth after 4 weeks of 50 degree F weather.
- Never let plants dry out; shallots are shallow rooted and very sensitive to dry conditions. Keep 6 inches of soil moist.
- Side dress with fertilizer.
- Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
- Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
- Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Harvest and Preserving Tips
- If immature shallots are desired, before complete bulb development, harvest and use immediately. Immature shallots are edible at any size but do not store well. In 30 days, greens may be harvested. In 45 days, green bulbs may be harvested.
- In 90-120 days, mature shallot bulbs may be harvested.
- When ¾ of the tops have fallen over, bend over those still standing to hasten drying. After all the tops are yellow, pull up plants with their clusters of bulbs attached, and allow them to dry in the sun for a few days. Look at the weather forecast and pick the driest days to do this.
- Spread out in an airy place until the tops are completely dry, about 2-3 weeks.
- Braid tops together or cut tops to 2 inches above the bulbs. Discard rotting bulbs. One rotting bulb will spoil the bunch.
- Store in a dry, cool, well-ventilated space.
- Shallots can also be made into a carmelized jam, or pickled.
Days To Maturity90-120 daysFruit Size2 inchesSunFull SunSpread12 inchesHeight30-35 inchesSow MethodDirect SowPlanting TimeSpringSow Time2-4 weeks BLFThin3 inchesLife CycleAnnual
Shallots, Dutch Yellow is rated out of 5 by 5.Rated 5 out of 5 by AdoreStepanie from Still Thriving It is still midsummer here and they are still thriving. Can't wait to taste the bulb, meanwhile I use the leaves for seasoning and they are scrumptious.Date published: 2015-09-01Rated 4 out of 5 by gypsytnt from TASTY! I ordered these early this past spring. Literally HALF of what I got were ROTTEN. :( The half that wasn't grew DELICIOUS magnificent shallots. Different from the regular reddish colored ones in the grocery store, a little more intense, but much milder than a regular onion. I am ordering these again to overwinter, because the flavor is quit divine... just HOPING that more than half my order comes NOT rotten this time.Date published: 2013-10-08Rated 5 out of 5 by LeahDVM from Great shallots! Planted these last spring--grew great. Yielded nearly 100%. Taste great, keep well. Still have some in the basement from last fall (now February). Originally ordered the red variety, but Burpee sent these as a replacement since there was a crop failure. So happy, will continue to order these instead!Date published: 2013-02-10Rated 1 out of 5 by DayCaptain from Everything grew but these The bulbs were healthy when they arrived and I planted them in spring per instructions and kept them and the whole garden watered but these died. At first they all sprouted beautifully but one by one they all died. Not sure why. Very disappointing.Date published: 2011-08-25Rated 5 out of 5 by sawnature from Easy, Delicious, Subtle The wonderful subtle flavor you find in shallots minus the cost you pay at the store. Very easy to grow. I planted these in Oct. in central MN, mulched with 6-8 inches of leaves and hoped they would survive the harsh winter. They began peaking thru the leaves even before the snow hit. I harvested them in late July, braided them and have them hanging in my basement. This year I will plant both a fall and spring crop to harvest in midsummer and in fall.Date published: 2008-08-18