Organic Longor Shallot - Allium cepa

The Longor Organic Shallot is a variety of long pink shallots with a copper-coloured tunic, of the Chicken Thigh type, early and productive, with a very fragrant pink-purple flesh. The bulbs are uniform and they keep well when stored in a cool, dry place away from light. Plant the pink shallots from February to April (or in autumn for mild climates) and harvest in July-August. Bulbs from certified organic farming.

Shallots, like garlic and onions, belong to the Liliaceae family. This herbaceous plant produces a cluster of small bulbs topped with narrow, tubular stems. Its delicate flavour is appreciated in cooking. It can be consumed raw, finely chopped to flavour salads and raw vegetables. When cooked, it adds flavour to stews and sauces, and can also be enjoyed candied. Shallots are rich in vitamins B, C, E, and minerals such as magnesium, iron, and selenium.

There are mainly 2 categories of shallots: pink and grey.

Pink shallots are the most common and include round, long, and semi-long varieties.

Grey shallots have a long and curved bulb; they are more aromatic but do not keep as long.

Harvesting: Shallots are harvested in summer, when the foliage starts to turn yellow. Harvesting can start from June for grey shallots and from July for pink shallots. Dig up the bulbs and let them dry for 2 or 3 days on the ground in the sun. The foliage can also be harvested when it is green, in spring, as soon as the bulb is formed.

Storage: Cut the stems 1cm (0in) above the collar or, if the condition of the stems allows, braid them to hang them up. Check that the bulbs do not have any bruises to prevent rotting that could contaminate the entire harvest. Store them in a dry, cool, and well-ventilated place. Grey shallots can be stored for 6 to 7 months and pink shallots between 10 and 12 months.

The gardener's tip: Shallots appreciate the company of strawberries, carrots, and lettuces.