Shallot Seeds

Useful gardening information

Grow shallots for their versatile, mellow, and sweet flavor, superior shelf life, and high antioxidant content compared to onions. They are relatively easy to grow in a sunny spot with free-draining soil, and each planted bulb or clove can multiply to produce several new bulbs for the following season, making them an economical choice for home gardeners.

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.

D9942 Creme Brulee (BGS-270) Hybrid

Hybrid "eschalion" is a standout in the kitchen.
Iridescent peachy pink skin covers uniform bulbs. Also called "banana shallots", eschalions are highly desired by chefs because their elongated bulbs are easy to peel and cut, and their sugar profile is perfectly suited for caramelizing. Long storage potential. AAS Regional winner for the Southeast, West/Northwest. 100 days.

SF352 Zebrune Heirloom

An heirloom eschalion (banana) type shallot from France, Zebrune is a bulb vegetable. These mid-sized shallots really are a bit drumstick-shaped, bulging in the middle and narrower on one end. The thick, meaty pinkish brown bulbs have a sweet, mild flavor, between onion and garlic. They can be eaten raw or cooked, but they are excellent for gourmet dishes. The bulbs keep beautifully after harvest. 100 days.

All seed packets listed on this page are in stock and ready to ship.