Shallots Golden (5 Bulbs)

Allium cepa

Popular in French cuisine, Golden Shallots are perfect for stews and casseroles, and anywhere a sweet, yet mild onion flavour is desired. Perfect for caramelisation. Harvest the green shoots at any time and the bulbs when the shoots start to wither.

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Shallots Golden (5 Bulbs)

Popular in French cuisine, Golden Shallots are a 'true shallot' prized for their exceptional flavour that is most commonly used in stews and casseroles, and anywhere a sweet, yet mild onion flavour is desired. Perfect for caramelisation. Harvest the green shoots at any time and the bulbs when the shoots start to wither.

How to grow

How to grow shallots Shallots grow in a very similar way to garlic – individual bulbs are planted into the soil, pointy end up, and just below the surface. If planted in early spring, shallots should be ready to harvest in around 3 months time. They will be slower if planted in autumn or winter. Each bulb produces around 5 – 8 bulbs. When planting, do not remove the papery skin. This protects the bulb throughout dormancy. Plant around 30cm apart in full sun. They prefer a rich, well-drained soil high in organic matter with a pH of 5.0-7.0. Remove any developing flower stalks to keep all energy being directed into developing lovely sweet bulbs. Keep away from dogs and cats as plants can be poisonous to these furry friends. Harvest in either early or late summer (depending on when you planted your bulbs), after the top yellows and begins to dry. Stop watering at this time. Pull each bulb from the soil and dry in a warm sheltered place for a couple of weeks. When the foliage is completely dry, it can be removed and the bulbs can be stored in a mesh bag in a cool, dry location. Bulbs can store for up to 6 months in ideal conditions. Subtropical note: Plant in autumn and harvest when foliage folds.

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