Jermor Shallot plants - Allium cepa

The 'Jermor' shallot is a productive and early variety, providing semi-long pink shallots with a coppery skin. The pink-white flesh is very aromatic. This variety is well suited for long-term storage. Plant the bulbs 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 flavour is appreciated in cooking. It can be consumed raw, finely chopped to flavor salads and raw vegetables. When cooked, it adds flavour to stews, sauces, and can also be enjoyed confit. 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 arched bulb; they are more aromatic but have a shorter shelf life.

Harvesting: Shallots are harvested in summer, when the foliage starts to yellow. Harvest 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 (0.25in) above the collar or, if the condition of the stems allows, braid them to hang. Make sure the bulbs have no 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, while pink shallots can be stored for 10 to 12 months.

Gardener's tip: Shallots appreciate the company of strawberries, carrots, and salads.