The shallot is a variety of the onion and easy to grow in your own garden. We show you everything you need to know about harvesting and storage.
Harvesting Shallots: Just Pull
In order for the shallot bulbs (Allium cepa var. aggregatum) to find their way into the kitchen, they have to get out of the ground . Ninety to 120 days after the small shallot bulbs were planted in the spring, they can be pulled out again from August. Exactly when it is time to harvest depends on the variety and the weather. You can tell when the harvest can begin when the leaves begin to wilt. The bulbs can then be easily pulled out of the ground without much effort. The small bulb that was planted in the spring then grew considerably. In addition, about five to seven small daughter bulbs can form, which can be planted out again next year.
Here is a clear advantage of the shallot compared to the closely related kitchen onion (Allium cepa): While in the latter the development of the daughter onions is triggered by the blossom, the shallot can destroy the small Train offspring even without flowering. This is extremely useful, because in our temperate climate, shallots, which come from Central Asia, usually do not flower. A dry day is ideal for harvesting - this favors the storability of the onions.
Storage Shallots: Drying and Braiding
After harvesting, the shallots are first spread out and dried for a few days. The foliage should remain on the bulb or be cut off to a maximum of five centimeters above the bulb. This reduces the risk of onion rot. The harvest should then be stored in a 10 to 15 °C cool place with good ventilation. Thanks to the dried leaves, the shallots can be braided into a decorative braid or simply into bunches. In this way, the shallots can be eaten in many dishes in the kitchen for several months.
More informationfor shallots can be found in our special article - Cultivation, varieties and harvesting of shallots.