Shallots are remarkably easy to grow from seed. Essential in French cooking, with a flavor described by some as in-between onions and garlic. For soups, salad dressings, vegetable dishes, and casseroles.
Direct seed 1/2 inch deep, 1/2 to 1 inch apart, in rows 10 to 18 inches apart, 2 to 4 weeks before average last frost. This rate will usually produce a single bulb from each plant. To produce clusters of bulbs, increase spacings to 6 to 8 inches.
Harvest in summer when tops fall and begin to brown. Dry in an airy place. Store near freezing at 60-70% relative humidity.
Why Shallots over Onions?
Shallots: 3 simple recipes.
How to make carmelized shallots.
TRM339 Saffron F1 Hybrid
Bright copper skin with pale yellow interior.
Suitable for very long storage, through spring. Adaptability: 40-50° latitude. 100 days.
TRM340 Camelot F1 Hybrid
Gourmet specialty item for winter storage.
Dark red shallot from seed with excellent flavor. Red skin contrasts nicely with white interior. Uniform, teardrop-shaped bulbs could last through the winter until April. Adaptability: 40-55° latitude. 100 days.