Family Owned Since 1979
Cultivating Gardeners

AMBITION

AMBITION

Product Description:

120 days. A traditional globe-shaped shallot, but with a slightly higher shoulder like a French Shallot, and rust-colored skin. Bulbs measure 1 ½–2 inches across and have an ivory-white flesh. Once harvested, they’ll store up to 1 year. The delicate flavor of Ambition will be a welcome addition to your kitchen repertoire. Adapted to 40–60° latitude.
  • Key Features:

SEED

$5.75

$5.75

  • Key Features:

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
C
Carol F.
A Perfect Shallot

Two years ago, I had never grown shallots before so I picked Ambition as a random choice, and I am so glad I did. These shallots are really strong smelling when cutting them up, but when they are cooked, they are mild yet flavorful. They make a perfect addition to scrambled eggs, as well as meats, soups, and many other dishes. They are super easy to grow, and when harvesting there are always some bulbs that too small to bother eating. I take these out of the pile for braiding and put it in the seed garlic pile. I planted them in the fall, and they grew quite large by the following fall. I highly recommend this variety, and get them early, as they sell out fast.

m
margretta
Fantastic shallot

I grew these in 2019 on Bainbridge Island, near Seattle Washington. I started seeds inside in January, planted out in spring and these were perfect. High germination rate, all shallots I planted out bulbed well and easy to harvest. It's now January and I have very little spoilage and the rest are as fresh as the day I harvested. I love to cook, which is why I garden and these are one of the best shallots I've cooked with. They're delicious! I highly recommend them.

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

Thanks for signing up for our weekly newsletter!