How To Grow Shallot

Growing Shallot: A Gardener’s Guide

Shallots are the quiet achievers of the allium family, a cousin to onions but with a subtler, almost sweet complexity. Once you’ve tasted a homegrown shallot, store-bought versions feel like a pale echo of their potential.

Choosing the Right Shallots

Start with quality seed bulbs. Don’t grab the ones from the grocery store; they’re often treated to prevent sprouting. Instead, source them from a trusted supplier or local nursery.

There are two main types: French grey shallots (true shallots) and Dutch red shallots. The greys are the aristocrats of the shallot world, prized for their superior flavor. The Dutch varieties, on the other hand, are slightly easier to grow and still taste incredible.

When and Where to Plant

Shallots love a sunny, well-drained spot. Think of them as sunbathers who hate soggy feet. If your soil holds water like an over-soaked sponge, amend it with sand or plant in raised beds.

Plant in the fall in mild climates or early spring where winters bite hard. They need cool weather to establish roots but prefer to mature in warm soil. Timing matters more than you’d think.

Preparing the Soil

These little bulbs are picky about their dinner. They crave fertile soil with a neutral to slightly acidic pH (6.0–7.0). A soil test can save you guessing.

Incorporate compost or well-rotted manure a few weeks before planting. Skip fresh manure—it’s too hot for shallots and risks burning the bulbs.

How to Plant Shallots

Plant individual bulbs, not clusters, with the pointed end facing up. It feels almost counterintuitive how deep they prefer to sit—just barely below the surface, with tops visible.

1. Space bulbs 6 inches apart in rows, leaving at least 12 inches between rows.
2. Gently press the soil around each bulb, ensuring there are no air pockets.

It’s tempting to crowd them closer, but don’t. Shallots need breathing room to form those fat, flavorful clumps we love.

Caring for Growing Shallots

Shallots are low-maintenance but not no-maintenance. They thrive on consistency. Water lightly after planting to help them settle in, then keep the soil evenly moist—never dry, never swampy.

Mulching is your friend here. A 2-inch layer of straw or shredded leaves keeps weeds at bay and moisture steady. Weeds, by the way, are shallots’ mortal enemies, stealing nutrients and elbow room.

Feeding Shallots

Halfway through their growing season, give them a side dressing of compost or a diluted liquid fertilizer. Too much nitrogen, though, and you’ll end up with floppy greens instead of plump bulbs.

“When the greens begin to yellow on their own, stop watering entirely. Shallots need a dry spell to cure and concentrate their flavor.”

Harvesting Shallots

Shallots signal they’re ready when their tops flop over and dry out. Don’t rush this—it’s like pulling a soufflé from the oven too soon. Let them be until those greens crisp up.

Gently lift the bulbs with a fork; yanking them risks snapping the stems. Lay them out in a single layer in a warm, dry spot to cure for 2 weeks. This step deepens their flavor and extends storage life.

Storing Shallots

Once cured, trim the tops to about an inch and brush off any lingering dirt. Store them in a cool, dark, and well-ventilated area. Mesh bags or baskets work perfectly.

Properly stored, shallots can last up to a year. If you've done this right, the aroma alone will tempt you to plant double next season.

A Few Final Tips

Rotate your alliums to prevent pests like onion maggots and diseases like white rot. Don’t plant them in the same spot every year; give the soil a break.

Finally, don’t be afraid to experiment with varieties. Grow some French greys alongside the Dutch reds, and compare their flavors in the kitchen. That’s where the real magic happens.

Shallot Scallions are a great addition to any vegetable garden because they are easy to grow, require little maintenance, and are versatile in cooking. shallot scallions are a flavorful and mild variety of onion, and with their long, green tops and white bases, they are great for adding crunch and flavor to salads, sandwiches, soups, stir-fried dishes, and more. additionally, shallot scallions require minimal attention and are very easy to grow in most climates. the bulbs mature in just a few weeks, so they are also a great option for those who want a fast-growing and rewarding harvest.