Shallots are smoother and sweeter than Onions or Garlic, and they act as a catalyst in recipes, subtly enhancing other flavors. If Onions are at all upsetting to your stomach, you'll find Shallots much easier to digest and less sharp smelling, both raw and cooked. Shallots are easy to grow, and each set will produce a whole cluster of bulbs.
Spicy and pungent when raw, 'Dutch Yellow' turns mellow and sweet yet retains its distinctive flavor when cooked. The round, copper-skinned bulbs are among the longest keeping. Each order contains 1 lb (there are about 8–10 sets per pound). Full instructions included with your order and in Growing Guide.
A street address is required for delivery. We cannot ship to post office box.
HOW PLANTS ARE SHIPPED
The size of the plants we ship has been selected to reduce the shock of transplanting. For some, this means a large, bareroot crown. Others cannot travel bareroot or transplant best if grown in containers. We ship these perennials and annuals in 1 pint pots, except as noted. We must point out that many perennials will not bloom the first year after planting, but will the following year, amply rewarding your patience. We ship bulbs as dormant, bare bulbs, sometimes with some wood shavings or moss. Shrubs, Roses, vines, and other woody plants may be shipped bareroot or in pots. The size of the pot is noted in the quick facts for each item.
WHEN WE SHIP
We ship our bulbs and plants at the right time for planting in your area, except as noted, with orders dispatched on a first-come, first-served basis by climate zone. Estimated dates for shipping are indicated in the Shipping Details box for each item. Please refer to the Shipping Details box to determine the earliest shipping time. Unless you specify otherwise, fertilizers, tools, and other non-plant items are shipped with your plants or bulbs. Please supply a street address for delivery. Kindly contact us with two weeks notice, if you'll be away at expected time of delivery.
We guarantee to ship plants that are in prime condition for growing. If your order is damaged or fails to meet your expectations, we will cheerfully replace or refund it. Please contact our Customer Service Department at 1-800-503-9624 or email us at [email protected]. Please include your order number or customer number when contacting us.
Shallots are a delicious addition to many dishes, including soups and salads. They also enhance the flavor of meats, particularly beef. For any dish in which you would use onions, shallots can be substituted to provide a subtler, more nuanced onion-like flavor.
UPON RECEIPT: If you can't plant immediately, store shallots in a cool, dry, well-ventilated area.
PREPARING THE SOIL: In early spring when the ground is suitable for planting, begin by preparing your soil. Shallots are best grown in a fertile and well-balanced soil. Organic gardeners should work in rich, finished compost. Spread lime if your soil is too acidic. If you use commercial fertilizer (we recommend 10-20-10), make trenches 3in deep, distribute 1/2 cup of fertilizer per 10 linear feet of row and cover with 2in of soil.
HOW TO PLANT: Plant the shallots with the root side down, about 6in apart. The tops of the shallots should be about 1in below the soil. Shallots are shallow-rooted plants, and proper watering is important -- don't overwater and cause them to rot, but don't let them wilt for lack of moisture, either.
FERTILIZING: Shallots require a lot of nitrogen. Give plants a supplemental feeding of liquid fish emulsion or other fertilizer about 3 weeks after planting; continue to fertilize every 3-4 weeks thereafter. Stop feeding once the necks start feeling soft, about 4 weeks before harvest. If you use a dry granular fertilizer, water it in well.
WATERING: Keep the soil evenly moist during the growing season.
WEED CONTROL: It is important to control weeds around your plants. Start handweeding or hoeing as soon as weeds begin to appear. Be careful not to damage the bulbs. A light organic mulch helps control weeds and preserve moisture. Pull the mulch back when the plants are beginning to bulb up.
HARVESTING: Shallots should be harvested when most of the foliage dries and falls over. They can stay in the soil as long as temperatures remain below 85-90 degrees F. Once harvested, shallots should be placed in a well-ventilated area in the shade (such as a garage) for 2-3 weeks until the foliage dries completely. Then cut off the tops about 1in above the bulb. Store shallots spread out in a thin layer or in mesh bags in a cool (40-50°F), dry place with good air circulation.