Shallots

Shallots (Allium cepa var. aggregatum) are a type of onion known for their small, elongated bulbs and mild, sweet flavor. They are often used in cooking as a substitute for onions or garlic.

Starting Shallot Plants

Shallots are typically grown from sets, which are small, immature bulbs. Plant sets 1-2 inches deep and 4-6 inches apart in early spring, about 2-4 weeks before the last frost date. Shallots can also be grown from seeds, but it takes longer to produce mature bulbs.

Growing Shallots

Shallots prefer full sun and well-draining soil rich in organic matter. Water regularly to keep the soil evenly moist but not waterlogged. Shallots have a shallow root system and benefit from regular weeding and mulching to retain moisture and suppress weeds.

Harvesting Shallots

Shallots are ready to harvest when the tops have turned yellow and begun to die back, usually 90-120 days after planting. Gently lift the bulbs from the soil with a fork or your hands. Cure the bulbs by tying them in bundles and hanging them in a warm, dry, well-ventilated place for 2-4 weeks. After curing, remove the dried tops and store the bulbs in a cool, dry place for up to several months.

Harvesting Shallot Seeds

Shallots rarely produce flowers and seeds, as they are typically propagated through sets. However, if a plant does flower and produce seeds, collect them when the seed heads have turned brown and dry. Store seeds in a cool, dry place.

Shallot Varieties

There are several varieties of shallots, including:

• French Red Shallot: A classic variety with reddish-brown skin and pink flesh.
• Dutch Yellow Shallot: A variety with yellow skin and white flesh.
• Grey Shallot: Also known as griselle, with grey-brown skin and white flesh.
• Banana Shallot: An elongated variety with a mild, sweet flavor.

Uses

Shallots are versatile in cooking and can be used in various dishes:

• Salad dressings and vinaigrettes
• Sauces, dips, and spreads
• Sautéed or roasted as a side dish or garnish

Added to soups, stews, and casseroles

• Pickled for a tangy condiment

Raw shallots can also be thinly sliced and added to salads for a mild onion flavor.