Growing Shallots

Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions.

Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon.

Shallots can be grown from seed, but usually small bulbs are planted in late fall or early spring. The "mother" bulbs divide forming several bulbs.

Although shallots are mostly thought of as dry bulbs, in some areas the green shoots of shallots are used similarly to the green onion or as a scallion substitute.

Plant the bulbs 10–15 cm (4–6") apart. The size of the bulb affects the date of sprouting, plant size and maturity. For uniformity in production, planting similar size bulbs is essential.

For early maturity and harvest, strong, healthy transplants can be used. Transplants can be started 30 to 45 days before direct bulb seeding in the field, and plants can be moved to the field in 30 to 60 days. Don't plant the bulbs or plants deeply and do not move soil to cover the plant base; the bulbs should grow out of the ground for easier dividing.

To harvest over an extended period, plant the largest bulbs (quarter-size) first. After they mature, plant medium-sized bulbs (nickel-size), and finally the smallest bulbs (dime-size). If using transplants, plant one large or two small plants in each hole. Discard the weak clumps and the smallest plants.

To save bulbs for the following year, save only the highest quality bulbs from the highest quality clumps. Many growers market the biggest bulbs and save smaller bulbs for replanting; but this results in gradually smaller and poorer quality shallots. Save bulbs from the biggest and best clumps. These clumps should be as free from disease as possible.