The shallot is a type of onion, a close relative to the garlic, leek and chive, specifically a botanical variety of the species Allium cepa, formerly classified as a separate species, A. ascalonicum.
Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to grey to rose red, and their off-white flesh is usually tinged with green or magenta. They are extensively cultivated for culinary uses, propagated by offsets. The offsets are usually planted in autumn or early spring : they come to maturity in summer.
Sowing & planting
20 - 30
7 - 8
Identify my shallots
The shallot is a herbaceous plant measuring 20-30 cm with hollow tubular leaves, forming a bulbous root.
Plant my shallots
Plant the shallots directly in March-April, spacing them 10 cm apart. Push them 5 cm into a draining soil - otherwise add some sand.
Take care of my shallots
Lightly hoe to weed the plot. Water very little or not at all. It's rarely necessary.
Water my shallots
Exceptionally, in case of drought, you should water your shallots.
Favor watering in fine rain, not to unearth the plant.
Harvesting my shallots
When the leaves begin to dry, it's time to harvest your shallots - the exact harvest date may depend on the variety.
To harvest, it's very simple: pull at the base of the leaves to remove the bulb from the ground. Clean them roughly from the earth around them, then let them dry, either in the sun, or for several days in under shelter if rain is announced.
Little trick: wait until a sunny August week, and remove from the ground your shallots already dry and almost clean!