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Shallots

Allium ascalonicum

Potato onion, Multiplier onion, Shallots (Eng.), Salotte (Afr.)

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Shallots are often confused with spring onions but are more similar to garlic in that the plant's base develops a number of onion-like offsets. Shallots have a very delicate flavour. They are a perfect low-maintenance crop for beginner gardeners, that take up little space. They are easily grown from seeds or sets.

Planning

Difficulty
Easy
Flowering time
Summer, Spring
Fruiting time
Summer

Harvesting

Shallots are ready to harvest when the foliage turns yellow. A shallot should yield between 10 and 12 bulbs. Bulbs can be stored in a cool dry place or eaten immediately.

Propagation

Seed
Seed can be sown directly or started indoors and transplanted later. Sow 1 cm deep and in rows 30 cm apart. When large enough, thin seedlings to 10-15 cm apart.
Division
Bulblets can be removed from the mother in the dormant season.

Special features

Pot plant
Shallots take up little space, so they can be grown in wide containers.
Crop rotation
Medium Feeder

Geography

Origin
Central or Southwest Asia.
Natural climate
Warm to hot summers.

Environment

Light
Full Sun, Partial Sun
Soil moisture
Moist
Soil type
Loam, Clay, Sand
Soil PH preference
Acid, Alkaline, Neutral
Frost hardiness
Hardy

Uses

Edible
The bulb and leaves are edible. The bulb skin colour can vary from a golden brown to grey to red, and their off-white flesh is usually tinged green or reddish-purple.
Notes
Culinary

Personality

Family
Amaryllidaceae
Flower colour
White
Scent
Mild - Have a mild onion-like scent.

Problems

Onion Maggots, White Rot.
Thrips
Thrips
Phlaeothripidae/Thripidae/Aeolothripidae

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