Description
Shallots produce 3″ bulbs with red colored skin, light pink flesh, and delicious flavor for cooking. Best planted in long day areas, though can also be planted in intermediate day growing areas too.
We can only ship onions to customers in the US, except for Idaho.
Shallot – Traditional (Hybrid)
Soil & Growing Requirements: Onions and shallots thrive in well-drained soil rich in organic matter and with a pH between 6.0 and 7.0. Select a sunny, well-drained location in your garden for planting. Avoid areas prone to waterlogging to prevent rot and disease. Water regularly after planting; if you stick your finger and don’t feel moisture up to your first knuckle, they need water. Fertilize every 2-3 weeks until onions start to bulb (i.e., onions start pushing the soil away from the surface of the ground). Control weeds as plants grow. Thin as needed.
Planting: About 4-6 weeks before last spring frost, dig 4” x 4” trench. Line furrow with fertilizer and then a layer of soil. Plant shallots on the edge of the trench on both sides, putting them 1-1.5″ deep and using 2″ spacing between shallot plants. Water after planting.
Harvesting: When the tops of plants turn brown or yellow and fall over, shallots are ready to harvest. Pull (do not dig) early in the morning on a sunny day. Dry the onions in the sun for a few days, then cure in a cool, dry, well-ventilated place until entire neck is dry, skin appears uniform, and skin doesn’t slide when pinched. Clip roots and cut tops before storage.
Days to Harvest: 110-120 Days
Bulb Size: 2-3″
Approx. Storage: 7-8 months
Number of Plants Per Purchase: 48 plants
Product image(s) via: Dixondale Farms
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