Used by great chefs to bring out the flavors of seafood, meats and vegetables.
Prolific plants produce an abundance of 1-2" diameter bulbs that are sweet and similar to a green onion flavor. Very mild in flavor, never overpowering. French Red is naturally sweet and adds color to your favorite recipes.
FROM SEED: SOW in North in early spring after all danger of heavy frost. In the Deep South, Gulf and Pacific Coast areas, sow from fall to early spring. Sow thinly in rows 18” apart. Cover with 1/2" of fine soil; firm lightly and keep evenly moist. Seedlings emerge in 7-14 days. Thin to stand 2-4" apart when seedlings are 1-2" high.
FROM SETS: PLANT shallot sets outside after all danger of heavy frost in the spring, for harvest in the fall. In the South, plant in the fall and leave them in the ground over the winter for spring harvest. Ten sets (2 cloves per set) will plant a 10' row. Make a shallow furrow 1-1 1/2" deep and lightly press cloves about 4" apart in rows 18" apart and cover with 1" of fine soil. Sets should be planted with their pointed tops up. Keep soil evenly moist.
How to Grow
During dry periods, water plants to ensure they receive even moisture. Cultivate or mulch to control weeds and supply plenty of water during the growing season. Do not plant shallots or their relatives in the same place 2 years in a row.
When about 3/4 of the tops have fallen over, bend over those still upright to hasten drying.
After all tops turn yellow, pull up plants with clusters of bulbs attached, and let dry in the
sun for a few days. Spread out in an airy place until tops are completely dry (2-3 weeks).
Braid tops together or cut the tops to 2" above the bulbs. Store in a dry, cool, airy place.
Shallots may also be pulled at the scallion stage, when pencil- to finger-thick. Shallots are a great addition to soups, stews, sauces and casseroles. Harvest the foliage for flavoring, leaving some of the leaves if the bulbs are not ready to harvest.