Mikor Shallot plants - Allium cepa

The 'Mikor' shallot is a variety that produces semi-long pink shallots, with a coppery red skin and a white pink flesh. It is a late and productive variety, well-suited for winter storage. It has a pronounced taste. Plant the pink shallots from February to April (or in autumn for mild climates) and harvest in July-August.

Shallots, just 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 flavour salads and raw vegetables. When cooked, it adds flavour to stews, sauces, and can also be enjoyed pickled. 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. Pull out 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 (0.3in) above the collar or, if the condition of the stems allows, braid them to hang. 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.

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