Fedco Seeds
Browsing "Shallots"

Shallots

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Shallot Seeds

Allium cepa (aggregatum group) (110 days) F-1 hybrid. Lustrous pinky-bronze shallot with elongated 4–5" bulbs that are easy to peel and slice. Sweet and slightly citrusy when raw, also great sautéed. read more

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Ed’s Red -

Shallot Seeds

Allium cepa (aggregatum group)
(105 days) Open-pollinated. Several years ago in our OP shallot trials, Ed’s Red won hands down in taste: full... read more

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Glacier Rose -

Shallot Seeds

Allium cepa (aggregatum group)
(100 days) Open-pollinated. Longtime Montana farmer and plant breeder Judy Owsowitz loved the hybrid shallot Prisma... read more

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Matador -

Shallot Seeds

Allium cepa (aggregatum group)
(105 days) F-1 hybrid. A traditional French storage shallot, nicely divided with pretty bronze skins. Prevailed in... read more

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Val-Aux-Vents - ECO

Shallot Seeds

Allium cepa (aggregatum group) (105 days) Open-pollinated. Handsome golden-bronze 1¼–2" bulbs uniformly divide into triples and quadruples, store into the spring, and have a luxurious caramel flavor. read more

Shallots

The sweetest and mildest member of the onion family, important in Asian, Persian and French cuisines.

Growing Shallots

Most of our sets are long-day varieties, suitable for northern growers. All other factors being equal, alliums grown from seedlings will grow bigger and resist disease better than those grown from sets.

Planting: Shallots are day-length sensitive—to produce large bulbs, plant in spring as soon as soil is workable. Shallow rooted, onions and shallots require rich weed-free soil and consistent water.
- Seedlings: Set 4–6" apart in trenches in well-dug beds with generous quantities of organic matter. Avoid transplanting next to grass strips; slugs love to dine on tiny allium seedlings. Irrigate seedlings whenever the topsoil dries out.
- Sets: Plant 3" apart in rows 1' apart. Thin to 6" apart as they grow (or plant them 4–6" apart if you don’t want to thin).
Growing: Mulch when they are 1' tall. During the season, pull any plants that begin to bolt and use them as scallions. It’s a good idea to sidedress once or twice a season, especially close to summer solstice.
Harvest and Storage: Clean and grade before storage. Ideal storage conditions are temperatures at 32˚ with humidity of 60–70%. If you can’t do that, work to get a total number of 100. For example, at temperatures from 50–55˚, humidity should be 45–50%.