Longor Shallot plants - Allium cepa

The 'Longor' shallot is a variety of long pink shallots with a coppery skin. It is early and productive. The pinkish purple flesh is highly aromatic. This variety is well suited for long-term storage. The bulbs are well-formed. Plant the pink shallots from February to April (or in autumn for mild climates) and harvest in July-August.

The shallot, like garlic and onion, belongs 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. Cooked, it adds fragrance 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 arched 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. Lift 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 for hanging. 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 for 10 to 12 months.

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