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SHALLOT SETS, French – Allium cepa
FULL SUN Probably native to western or central Asia, onions have been cultivated throughout recorded history. They were brought to America with the earliest colonists. White onions are sweeter than yellow onions but not as sweet as red onions. White onions store well.
Shallots may be planted in the fall or the spring similar to garlic. Fall plantings will mature earlier. Shallot plants are hardy and can withstand temperatures as low as 20 degrees fahrenheit so spring plantings may be made as soon as the soil can be worked.
Turn the soil and add some lime before planting. Plant the sets, root end down, two inches deep, making certain that the growing point is exposed above the surface of the ground. Leave 3 inches between bulbs in rows 18-24 inches apart. Apply a nitrogen and phosphorus rich fertilizer (10-20-10) and water like any garden green.
Shallots will be ready to harvest in approximately 100 days when the leaf tops have fallen over and dried and the shallots have emerged from the soil. Cure shallots by placing them in a warm, well-ventilated area until the necks are thoroughly dry. Curing must take place for the shallots to be stored for any length of time. With warm temperatures, good air circulation and low humidity, curing should be completed within two weeks after harvest. Store in a refrigerator for longest lasting results.
|Type||Spacing||Planting Depth||Days to Germination||Maturity|
|Shallots||3 in.||1 in.||10-14||100|
Shallots are closely related to multiplier onions which are small onions that multiply freely by producing several lateral bulbs. The difference between a multiplier onion and a shallot is arbitrary. Commercially those onions with yellow or brown skins and white interiors are classed as multiplier onions while those with red skins and a distinctive, delicate flavor are classed as shallots. Unlike onions, shallot bulbs are made up of cloves like garlic and are the size of chesnuts. Shallots have long been associated with fine French cuisine. Their delicate flavor, when cooked, adds to but does not overpower other flavors.
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