Shallot - Allium cepa aggregatum Ardente

The Fiery Shallot is a productive variety, producing slightly elongated round shallots of medium size with a pronounced flavor. The skin is coppery and the flesh is pink. It is a hardy variety, well-suited for winter storage. Plant pink shallots from February to April (or in autumn for mild climates) and harvest in July - August.

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 flavor is appreciated in cooking. It can be consumed raw, finely chopped to flavor salads and raw vegetables. When cooked, it adds flavor to stews, 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 have a shorter shelf life.

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. Pull 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 1 cm (0in) above the collar or, if the condition of the stems allows, braid them for hanging. Check that the bulbs are free from bruises to avoid rotting, which could contaminate the entire harvest. Store them in a dry, cool, and well-ventilated place. Grey shallots can be stored for 6-7 months and pink shallots for 10-12 months.

Gardener's Tip: Shallots appreciate the company of strawberries, carrots, and lettuces.