The shallot cannot deny the many things it has in common with the onion. Nevertheless, the leek plant also has its special characteristics.
In times past, the shallot (Allium cepa var. aggregatum) was a species of its own in the plant kingdom. It was known as Allium ascalonium. Today, however, it is classified botanically as a subspecies of its big sister - the onion (Allium cepa). The shallot belongs to the Amaryllidaceae (amaryllis) family. As a classic leek plant (Allioideae), the shallot also forms a typical umbel flower - provided that the plant, which originates from warm Central Asia, does not flower in our cooler regions. The commercial cultivation of shallots is mainly concentrated in Europe, although Mexico produces the most shallots for the world market. Incidentally, the onion popular in the kitchen is a compressed sprout with so-called fleshy lower leaves. The individual underground sitting leaves, which are suitable for consumption, can be recognized by the shell shape. While the onion only forms one large onion, the shallot can also be divided into two. In cultivation, the shallot is almost outrageously undemanding, provided that the appropriate soil requirements are met. We show how you can harvest the shallot seasoning for the kitchen from your own garden soil in autumn.
Grow shallots
Location
The prime location for shallots is sandy soil in a warm location. The sunnier, the better is also the motto. But the bulbous plant also adapts to other site conditions. The soil should not be too heavy and compacted. Waterlogging can then cause the onion to rot or prevent it from fully ripening. The neighbors in the bed also want to be chosen with care. The shallot does not get along very well with various types of cabbage or other bulbous plants in the immediate vicinity. However, the shallot feels very comfortable when it is planted next to carrots. Also, after cultivation should be next yeardo not follow shallot again at the same location. This would promote unfavorable environmental factors such as one-sided nutrient deprivation or the increased presence of pests such as the onion fly or nematodes. The shallot can also be grown successfully in balcony boxes without hesitation.
Propagating and Planting Shallots
As already mentioned, in our latitudes the shallot usually does not reach flowering - the moderate temperatures are just a little too cool for it to reach this stage of development. However, there is the possibility of separating the daughter bulbs in order to propagate the bulbous plant. In contrast to the common onion, the flowering of the shallot does not have to precede the formation of daughter onions. It can also develop five to seven small offspring per bulb without flowering.
These little offspring are planted in the ground in spring from the month of March. Attention: Be sure to stick the onion in the direction in which it grows - i.e. with the fine roots downwards - otherwise it will be very difficult for the shallot to sprout upside down and to push the leaves into the daylight. Within the row, a distance of 15 to 20 cm should be maintained between the individual bulbs. This also applies to culture in balcony boxes.
We recommend planting the shallot bulbs at a depth of about 5 cm. In addition, the soil should be nice and loose so that the budding is not unnecessarily difficult. Depending on the variety, the shallot bulb can even withstand temperatures of down to -10 °C if it is protected in the ground, so there is the possibility of planting the plant in warm regions as early as autumn. However, this also increases the time in which the plant bed must be worked and maintained.
Watering and fertilizing shallots
The shallot is more than frugal when it comes to water and nutrient supply. Only in extreme dryness does it have to be watered. Directly after sticking and before harvesting, when the onions are ripening, you should completely avoid an additional water supply. When growing in balcony boxes, more frequent watering may be necessary. When the time has come, you can tell by the beginning flapping of the above-ground leaves. When it comes to fertilization, too, no complicated procedure protocols are required for the shallot. In the planting bed should start with the preparation inIn spring, simply incorporate some primarily organic long-term fertilizer or compost. An organic fertilizer like our Plantura organic tomato fertilizer is ideal for this. For cultivation in balcony boxes, simply choose a high-quality and nutrient-rich soil such as our peat-free Plantura organic tomato and vegetable soil.
Care
The shallot is also not particularly difficult to care for. The only thing that needs to be done regularly is weeding. The competition from unwanted wild herbs in the bed quickly has a negative effect on the growth of the shallot and leads to a reduced harvest.
Do you now also want to grow shallots in your garden? Then take a look at our installation guide!
Shallot varieties: Small but subtle differences
The different varieties of shallot do not differ above the earth's surface. However, characteristic peculiarities of the bulbs can be found underground. All of them are usually offered as onion sets. We present the common varieties with their specific characteristics.
- Biztro: variety with spherical onion and pink skins.
- French Longer: the classic with an elongated shape and pink shells.
- Golden Gourmet: yellow, spherical onion with a spicy aroma.
- Herming: shallot variety with light, white skin of the onion.
- Red Sun: Classic shallot variety certified for organic cultivation.
- Yellow Moon: similar to the cultivar 'Golden Gourmet' with yellow skin color of the spherical onion.
Harvesting and storing shallots
The harvest of the small, spicy onions can begin in August. Depending on the weather and variety, it takes about 90 to 120 days from the time the bulbs are planted until they are ready for harvest. Exactly when the time has come can be seen from the onset of wilting of the above-ground shallot leaves. Then the bulb can be easily pulled out of the ground without much effort. This is best done on a relatively warm, but above all rain-free day. The dry climate during the harvest favors the storability of the shallots.
To extend the shelf life of the shallots, it is best to first dry them in a dry, well-ventilated place for a few days. Residual soil should be carefully removed from the bulb. The dried leaves do not have to be removed - they are ideal for tying the shallots together in a bunch or in a decorative braid. Should the foliage for storagestill soft, at least 5 cm should be left. This makes it more difficult for the so-called head rot to penetrate the onion and subsequently destroy the harvest. If the shallots are stored in an airy place in the cellar at 10 to 15 °C, their usability can be extended by a few months without any restrictions.
You can find even more information worth knowing in our article Shallots: How to harvest and store.
Using shallots in the kitchen
In terms of use, the shallot is not fundamentally different from the onion. The two closely related leek plants are practically competing for space on the cutting board. The shallot, on the other hand, gets the short end of the stick when it comes to sautéing. The little sister of the kitchen onion is not particularly suitable for this, because the frying quickly develops a bitter taste. On the other hand, the shallot tastes milder and a little less spicy.
The shallot is therefore an easy-care alternative to growing onions in your own garden. The harvest can be brought in in late summer and autumn without a great deal of maintenance effort, and the simple formation of daughter bulbs means that offspring are available for cultivation in the following year.