Griselle Shallot in plants (autumn planting) - Allium cepa

The Gray Shallot is a long autumn variety that stands out for its excellent flavour. It produces beautiful bulbs containing fine and fragrant flesh and pinkish-purple. It is delicious raw, with oysters, or cooked, with meats. Planted in autumn, from October to December, it is harvested in June - July but only keeps for about six months.

Shallots, like garlic and onions, belong to the Lily 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. Cooked adds fragrance to stews and sauces and can also be enjoyed candied. Shallots are rich in vitamins B, C, and E and minerals such as magnesium, iron, and selenium.

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

• Pink shallots are the most common, including round, long, and semi-long varieties.
• Grey shallots have long, arched bulbs; they are more aromatic but do not keep as long.

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

Storage: cut the stems 1 cm (0in) above the neck or, if the condition of the stems allows, braid them to hang. Ensure the bulbs are not bruised to prevent rotting, as they 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 for 10 to 12 months.

Gardener's tip: shallots appreciate the company of strawberries, carrots, and lettuces.