A Guide to Growing Shallots
Shallots are an ancient vegetable that originated in Asia, then made their way to the Mediterranean region. They are a member of the Alium family which includes onions and garlic. The taste is milder than onions and contains a slight garlic flavor. They can be used in the place of onions in recipes if you want a milder flavor. Another of their advantages is that they can be stored for six to eight months.
Prepare your garden
Shallots prefer a slightly acidic soil in the range of 6.0 to 7.0 but will also do well in regular garden soil. They do best in rich soil that is kept consistently moist.
Seeds or starts?
Seeds for shallots can be difficult to come by. If you do find them, you will want to start them indoors in late winter so that the seedlings are ready to be planted in your garden 4 to 6 weeks before your last frost. They will be slow to get started, but once started grow faster than their onion cousins.
Most people plant bulbs also referred to as cloves (like garlic). The bulbs are planted in the fall, like garlic. In colder areas, plant your bulbs by the middle of October. If you are unable to get them planted on time, then wait until spring. Shallots are hardy in growing zones 3 through 10 so have no problem overwintering in your garden. Plant the bulbs 4 to 6 inches apart with the pointed end up. They need more space than garlic because the cloves grow outwards, rather than in a tight bulb like garlic. Planting depth is just below the surface.
Shallots prefer their soil loose, so they are one of those rare plants that shouldn't be mulched. Side dress them with compost or apply an organic fertilizer when they reach a height of 12 inches. Keep them well-watered but not soggy. They do not like to dry out. Shallots don't compete well with weeds, so keep your garden as clear of them as possible. Cut off any flower stalks. This keeps them putting energy into their bulbs rather than into making seeds.
Your shallots are ready to harvest at the end of summer when the foliage begins to die back. Carefully loosen the soil around your plants using a garden fork and then gently pull the bulbs out of the ground.
Any bulbs left in the ground will resprout the following spring but it is always best to dig up all of your bulbs and then replant some in the fall. Be sure to keep your biggest and best bulbs for fall re-planting!
Shallots need to be cured before they can be stored. Carefully brush off the excess soil and then leave your plants in a warm, dry place for about a week. Cut off the roots and the tops then cure them for an additional two weeks.
Shallots should be stored indoors in a cool, dry place that maintains a consistent temperature of 35°F to 45°F to ensure maximum storage time.
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© 2014 Caren White