The gourmet favorite; Dutch Shallot sets are easier to grow than starting from seed. These new varieties multiply extensively providing a fine assortment of sizes and are resistant to bolting.
WHEN TO PLANT: Plant as early as possible in the spring as soon as your soil is workable. This is usually 2 to 4 weeks before your last frost date.
WHERE TO PLANT: Shallots require rich, well-drained organic soil with a pH of 6.2 to 6.8 in a sunny spot for best results. They prefer even moisture throughout the growing cycle and are hardy to USDA zones 2-9.
HOW TO PLANT: Separate bulbs into individual cloves and plant so that the points are just covered with soil; spacing each clove 6" apart in rows that are 12" apart. water well and mulch to reduce soil heaving and protect plants. If necessary apply a common fertilizer; 5-10-5 at a rate of 5 pounds per 100 square feet into the soil prior to planting.
TIME TO HARVEST: Allow shallots to ripen thoroughly and leaves to wither just above the neck of the shallots. At that time remove from the garden; knock off the dirt and allow to dry for several days. Once dried, store by roping or hanging in netted bags in a cool, frost free dry spot for use throughout the winter.
USAGE: Use the same way as onions. Young suitable greens have a delicate flavor fresh from the garden to the grill or salad bowl. Mature dry bulbs are used in cooking or stored for use throughout the winter.
HELPFUL TIPS Good weed control is essential but be careful as young shallots are hard to distinguish from grass. Water once a week during dry periods.
AFTER CARE: Good keepers. Store by roping and hanging them up in a cool, frost free, dry spot.