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FRENCH

FRENCH

BULB

$21.50
$21.50

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 or Canada.
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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