Shallots are a cherished allium, valued in kitchens for their mild, nuanced flavor. These versatile bulbs offer a gentler taste compared to onions, making them a popular choice for many culinary applications. Growing shallots at home can be a rewarding endeavor. This article outlines the distinct stages of shallot growth, from initial planting to harvest.
Preparing for Shallot Growth
Shallot cultivation begins with preparation. Gardeners typically plant either shallot sets (immature bulbs) or seeds. Sets provide a quicker harvest, while seeds are more economical and less prone to bolting, though they require more early attention.
Shallots thrive in full sun, meaning at least six hours of direct sunlight daily. The soil should be well-drained, fertile, and rich in organic matter, with a pH between 5.5 and 7.5. Incorporating well-rotted compost or manure before planting improves soil structure and nutrient availability.
Planting time varies: sets can be planted in the fall for an earlier summer harvest, or in early spring as soon as the soil is workable. For sets, plant them 1 to 2 inches deep with the pointed tip just showing at the soil surface, spacing them 3 to 6 inches apart in rows 12 to 18 inches apart. If planting seeds, sow them 1/4 to 1/2 inch deep and thin seedlings to 2 to 4 inches apart once they emerge.
The Early Growth Stages
After planting, shallots begin active growth with the emergence of green shoots. For shallot sets, these shoots appear within a few days to a week. If growing from seed, germination occurs within 7 to 14 days, followed by the development of the first true leaves.
During this early period, consistent moisture is important for root establishment and vegetative growth. Shallots require about one inch of water per week, from rainfall or irrigation, especially during dry spells. Maintaining a weed-free environment is also important, as shallots have shallow root systems and can be easily outcompeted for nutrients and water. Hand-pulling weeds near the plants avoids disturbing delicate roots.
Bulb Development and Maturation
As shallot plants mature, their energy shifts from producing foliage to forming edible bulbs. The base of each plant begins to swell, developing into distinct bulbs, often in clusters. Although the leaves continue to grow, the plant’s resources are directed underground to enlarge these bulbs.
Shallots near maturity when their leafy tops begin to yellow, brown, and fall over. This natural process indicates the bulbs have finished growing and are preparing for dormancy. Shallots are ready for harvest approximately 90 to 120 days after planting, though this varies by variety and growing conditions. As the tops start to collapse, it is important to significantly reduce or stop watering to prevent rot and encourage the outer skins to dry and tighten for storage.
Harvesting and Post-Harvest Care
Harvesting shallots requires precise timing for optimal storage. Shallots are ready for harvest one to two weeks after their tops have yellowed, browned, and fallen over. At this point, the outer skin of the bulbs feels papery.
To harvest, gently lift the entire cluster of bulbs from the soil using a garden fork, avoiding bruises, as damaged bulbs do not store well. After lifting, brush off any excess soil, but avoid washing the bulbs, as moisture can hinder the curing process. Curing is a post-harvest step that dries outer skins, intensifies flavor, and extends storage life. Spread the shallots in a single layer in a warm, airy, and shaded location for two to four weeks until the foliage is dry and papery. Once cured, trim off the dried foliage and roots, then store the shallots in mesh bags or slatted trays in a cool (32-40°F), dry, and dark place with good air circulation, where they last for six to eight months or longer.