DAVIDOR
Product Description:
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Key Features:
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Key Features:
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Customer Reviews
Love these Davidor shallots. I started them from seed indoors Feb. 14th and transplanted them outdoors toward the end of March. Harvested them the beginning of July. Large bulbs and tasty. I won a blue ribbon on them at our Central Washington State Fair, Yakima WA. I highly recommend them.
These did well in southern Oregon. Strong flavor, good in salsa.
I live in the eastern panhandle of West Virginia, at 39 degrees latitude. Most shallot varieties wouldn’t grow very well in my area since they are adapted to 40 degrees latitude and above, but not Davidor!
I started seeds indoors on February 3rd, and transplanted the seedlings on March 30th. The seeds had a high germination rate, and the seedlings were healthy and strong. During the growing season, I provided them with regular watering and occasional fertilizing through my drip irrigation system, and they grew really well! On July 6th, I harvested 30+ sizeable shallots that are currently sun-curing. Each bulb is about 3 inches long and about 1.5 inches wide. Some of them even grew in pairs, with two bulbs on one plant.
I will definitely be growing Davidor shallots in my garden next season, along with another variety called Conservor, which is also adapted to intermediate-day areas. Along with next season’s onion crop, I will provide the shallots with more nitrogen fertilizer to produce larger bulbs, since some of them could have been bigger. Overall, I was impressed with Davidor and I am excited to grow it next season!
i have been growing shallots from seed annually for nearly 10 years. this year, 2023, the davidor seeds from territorial grew the largest shallots ever. they're HUGE. and they're beautiful. and delicious. i started the seeds early under grow lights, did not crowd the seed pots, fertilized with diluted liquid kelp until planted outside in april (zone 5/6 SW michigan) then fed with fish emulsion 1x in may. harvested in mid july then hung/cured 2 weeks. a fantastic experience!
| Soil Temp for Germ | 50–85°F |
| Seed Depth | ½" |
| Seed Spacing | ½–¾" |
| Thin Plants to | 2–4" |
| Minimum Germination | 75% |
| Seeds per Gram | ≈ 200 |
| Seed Life | 1 year |
Allium cepa, Aggregatum Group
Days to maturity are calculated from date of direct seeding.
Culture
• Shallots prefer light, sandy, loamy soils
• Apply 1/4-1/2 cup of TSC's Complete fertilizer per 5 row feet, 1-2 inches below transplant or seed
Direct Sowing
• Thin to the strongest plant when 4-5 inches
Transplanting
• Sow up to 10-12 seeds in a 4-6 inch pot
• If tops reach over 5 inches before transplant, cut to 3 inches
• When planting out carefully separate the seedlings and place in a shallow trench
• Fill trench around seedlings and water in well
Insects & Diseases
• Common insects: Onion thrips and maggots
• Insect control: Monterey B.t. or Neem oil
• Disease prevention: 5-7 year crop rotation
Harvest & Storage
• As bulbs approach maturity, withhold water so protective paper can form
• Bulbs are ready to harvest when leaves have turned yellow and fall over
• Cure in a warm (75-80°F), shaded, well-ventilated location until outer skin and necks are dry
• Store in a cool, dry, well-ventilated area
• Check occasionally and immediately remove any sprouting or rotting shallots
Shallot Bulbs
Bulbs per pound: Approximately 15–30, unless otherwise noted.
Culture
• Shallots thrives in rich, well-drained soil with a pH between 6.0-7.0
• Work in 1 inch layer of compost, 1/2 cup of bone meal, 1/2 cup TSC's Complete fertilizer per 5 row feet
• When spring growth begins: water to keep the soil slightly moist, and fertilize with Age Old Grow or TSC's Complete fertilizer
• As harvest approaches: water less to avoid molding or staining
• Our shallot varieties are adapted to 36-55° latitude
Direct Sowing
• Plant the root ends down and cover with 1/2 inch of soil and mulch with clean straw or leaves to 4 inches
• Bulb Spacing: 6-8"
• Row Spacing: 12"
Harvest & Storage
• Bulbs are ready to harvest when leaves have turned yellow and fall over
• Standard yield for shallots is about 4-5 times the amount planted
• Cure shallots like onions: in a warm (75-80°F), shaded, well-ventilated location until outer skin and necks are dry
• Store in a cool, dry, well-ventilated area
• Check occasionally and immediately remove any sprouting or rotting shallots
