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Cultivating Gardeners

FRENCH

FRENCH

Product Description:

French Shallots are popular with gourmets for the smooth, rich onion flavor they possess. Maturing in late summer, each bulb will have divided to produce a cluster of bulbs ready for fresh cooking, pickling, or making vinaigrette. Finely sliced, deep fried shallots are used as a condiment in Asian cuisine. Stores up to 6 months.

Shallot bulbs are shipped only in the fall—September through mid-October, depending on the season and the variety. Approximate bulbs per pound is 15–30, but this can vary based on seasonal conditions and the variety. Shallots need to be planted shortly after arrival. Quantities are limited; order early for best availability.
Sorry, not available to Idaho, US Territories, or Canada.
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BULB

$29.95

$29.95

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Customer Reviews

Based on 3 reviews
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33%
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Y
YG
Biggest bulb I have ever seen

Planted every single one of them. Not even a bad one in the lot! Very please. Shall see how it looks in Spring. As usual, TS never disappoint in quality.

S
Sally W.
so far so good

I love the directions that come with bulbs and seeds from Territorial. I planted the shallot bulbs as directed this fall. This is my first time and as was stated, 4-5 times more than planted as all bulbs are now 4-5. After checking them today, i noticed that there were the starts of flowers so, like my garlic, I cut off the scapes and used in supper preparation. I also noticed that there may be thrip issues just starting so now need to get some neem or Bt on them. Like I said, thanks for the information.

Y
YG
Not in the best of conditions

Received my bulbs about a week ago. This week started plannting. Out of the bag, at least 3 were rotting. In fact the 5 lbs Grey shallots were doing better. Never had problems with bulbs from TS. This is the first.
Planted all my shallots yesterday. Waiting to see how they perform come next Spring.

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

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