Shallot - Allium cepa aggregatum Golden Gourmet

The Golden Gourmet shallot is a variety that produces shallots with golden skin and a fine and tasty flesh. This variety offers good yields and is well suited for winter storage. Plant pink shallots from February to April (or in autumn for mild climates) and harvest in July and August.

The shallot, like garlic and onion, belongs to the Liliaceae family. This herbaceous plant produces a cluster of small bulbs topped with narrow, tubular stems. Its delicate flavor is appreciated in cooking. It can be consumed raw, finely chopped to flavor salads and raw vegetables. When cooked, it adds fragrance to stews, sauces, and can also be enjoyed candied. Shallots are rich in vitamins B, C, E, and minerals such as magnesium, iron, and selenium.

There are mainly 2 categories of shallots: pink and grey.

Pink shallots are the most common and include round, long, and semi-long varieties.

Grey shallots have a long and arched bulb; they are more aromatic but have a shorter shelf life.

Harvesting: Shallots are harvested in summer, when the foliage begins to turn yellow. Harvesting can start from June for grey shallots and from July for pink shallots. Dig up the bulbs and let them dry for 2 or 3 days on the ground in the sun. The foliage is also harvested when it is green, in spring, as soon as the bulb is formed.

Storage: Cut the stems 1 cm (0in) above the collar or, if the condition of the stems allows, braid them for hanging. Check that the bulbs do not have any bruises to prevent rotting, which could contaminate the entire harvest. Store them in a dry, cool, and well-ventilated place. Grey shallots can be stored for 6 to 7 months, and pink shallots for 10 to 12 months.

Gardener's tip: Shallots appreciate the company of strawberries, carrots, and salads.