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Rich, buttery, delicate, warm and wonderful blended with wine. Shallots are the refined sisters of the allium family, a clan that includes onions, garlic, leeks and chives. Used since the dawn of time, these cooking staples are especially beloved for French and Asian cuisines.
From the easiest (diced shallots blended with softened butter) to the most complex (zillion-ingredient curries), recipes for shallot entrees, soups, sauces and dressings abound online. Grow your own fresh shallots and have a key element for fabulous meals right there, whenever you want it.
Shallot plants grow strongest in full sun. Scout out a site that drains well, where water doesn't puddle after a rain.
Loosen the soil in your shallot patch or row to 6” deep. Dig in a few shovels full of compost or well-rotted manure. Shallots produce the biggest and best heads in fairly rich soil with consistent moisture.
Shallots can be planted outdoors in the early fall or in spring. The shallots we offer are for fall planting; this timing allows the individual bulbs to develop a robust network of roots in the cool autumn soil and then take off strongly when spring arrives. For best root development, plant your shallots 4 to 6 weeks before the ground freezes hard, if that happens, in your area. If your soil doesn’t freeze, allow for a bit of cooling from summer’s heat before planting; any time from October through December is fine for planting shallots in warm regions.
Divide the shallots into individual bulbs and push each down into the soil with 1” of dirt covering the pointed end, which faces up. Space 6-8” apart in rows with 12-15” spacing between the rows. The bulbs will fill out and each will produce a new shallot cluster by harvest time. Pat the soil to eliminate air pockets and water well to settle the soil around the bulb. If you live in an area with freezing winter temperatures, mulch your shallots with 3-4” of straw, chopped leaves or fine bark mulch. This helps limit soil freezing and thawing, which can cause frost heave. In warmer regions, a light mulch blanket can hold moisture and help reduce weeds. Shallots have shallow roots so keep the top few inches of soil evenly moist and weed free.
In the spring, pull the mulch back from the new sprout a little to keep it from getting in the way of new growth. Make sure your plants get about 1” of water a week from rain, irrigation or a combination of the two. Shallots do best when they don’t dry out.
Shallots mature from late May to July, depending on your growing region. Observe your shallot plants’ growth for clues. When the plants stop developing new foliage and the leaves begin to brown, withhold any supplemental water. This encourages the bulb skins to dry a bit, which helps the shallots keep well for use in late fall and winter. When the top growth has browned and died back, it’s time to harvest.
Loosen the soil around your shallot plants with a garden fork or shovel being careful not to cut the bulbs. Pull up each plant, gently shake/brush off the soil and let the plants dry for three to four week on sheets of newspaper in a garage or other dark, well-ventilated spot. This curing time will mellow the shallots' flavor and increase storage ability.
Shallots can be braided for decorative storage. Bulbs last longer when stored in a cool, dry, dark place.
Light: Full sun
Soil: Average soil
Depth: Cover with 1” of soil
Water: Average moisture
Uses: Best in garden soil, not containers
Tip: Plant in fall for vigorous root development and earlier summer harvest
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