Allium cepa var. aggregatum
Shallots, a type of onion, are known for their delicate and slightly sweet flavor. They prefer full sun and well-drained, fertile soil with a pH of 6.0-7.0. Before planting, enrich the soil with compost or well-rotted manure.
Shallots can be grown from seeds or more commonly from sets (small bulbs). Plant in early spring as soon as the soil can be worked. In warmer climates, shallots can also be planted in the fall for an early summer harvest.
Plant shallot sets with the pointed end up, about 1 inch deep and 4-6 inches apart in rows 12-18 inches apart. Keep the soil consistently moist but not waterlogged. Mulching helps retain moisture and control weeds.
For a comprehensive guide on growing shallots, including specific care tips and variety information, refer to our detailed shallot grow guide.
Diseases, Insects, and Weeds
Shallots are susceptible to similar pests and diseases as onions, such as onion thrips and allium leaf miners. Use appropriate organic or chemical controls and maintain clean cultivation to manage these issues. Good air circulation, crop rotation, and proper spacing help prevent fungal diseases.
Harvest shallots when the tops begin to yellow and fall over, typically in late summer. Carefully lift the bulbs with a fork or shovel and allow them to cure in a warm, dry, well-ventilated area for several weeks.
Storage and Preservation
Store cured shallots in a cool, dry place with good air circulation. They can last several months under proper storage conditions. Shallots can also be chopped and frozen for longer preservation.