French Shallots
XG414
Once considered sacred by Persians and Egyptians, today 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.
Shallots are shipped only in the fall-late September or early October, depending on the season. Quantities are limited; order before September 15th for best availability.
Sorry, not available to Idaho or Canada.
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Allium cepa, Aggregatum Group
CULTURE:Shallot bulbs prefer well-drained soil with plenty of organic matter and lots of sun. More than one clove can often times be contained in a papery wrapper. These cloves can be broken apart and planted individually. Space cloves 6-8 inches apart in rows 12 inches apart. Plant the root ends down and cover with 1/2 inch of soil. Side dress plants with aged compost in the spring. 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.
Bulbs per pound: Approximately 15-30 unless otherwise noted.
CULTURE:Shallot bulbs prefer well-drained soil with plenty of organic matter and lots of sun. More than one clove can often times be contained in a papery wrapper. These cloves can be broken apart and planted individually. Space cloves 6-8 inches apart in rows 12 inches apart. Plant the root ends down and cover with 1/2 inch of soil. Side dress plants with aged compost in the spring. 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.
Bulbs per pound: Approximately 15-30 unless otherwise noted.
