Growing Shallots

Reader Contribution by Amy W. Hill
Published on August 12, 2014
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Have you ever grown shallots? I haven’t, but I’ve just ordered my first sets to plant this fall. I love the way they taste, so I’m excited to try them.

Shallots (Allium cepa var. aggregatum) are botanically related to onions and garlic. They are native to Central Asia and have a very mild, delicate onion flavor that is wonderful in salads and egg dishes. They grow like garlic, forming clusters of offsets (small bulbs that form off the main bulb). Inside the bulb, shallots are layered like onions.

I’m growing French gray shallots (Allium oschaninii), which some consider to be the “true” shallot, and French red shallots, the ones most often found in grocery stores and markets. The red shallots are supposed to be easier to grow, but the gray ones allegedly have better flavor. The red shallots grow larger; the gray produce prolifically.

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