Shallots Lyska - Allium cepa

The 'Lyska shallot' is an old variety of Polish origin, cultivated and known for over 115 years. It offers a good yield and produces large rounded bulbs with a coppery-yellow colour and a well-flavoured pink flesh. Excellent storage until June and very good taste quality. Plant the bulblets at the end of March or early April (or in autumn for mild climates) and harvest the shallots in July and August.

The shallot (in Latin Allium cepa), just like garlic and onion, belongs to the Liliaceae family. This herbaceous plant produces a set of small bulbs topped with narrow, tubular stems. Its fine flavour is appreciated in cooking. It can be consumed raw, finely chopped to flavour salads and raw vegetables. When cooked, it adds flavour to stewed dishes and sauces, and can also be enjoyed candied. Shallots are rich in vitamins B, C, and 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 curved bulb; they are more aromatic but have a shorter shelf life.

Harvesting: shallots are harvested in summer when the foliage starts to yellow. Harvesting can start from June for grey shallots and from July for pink shallots. Pull out 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 1cm (0in) above the neck or, if the condition of the stems allows, braid them to hang them. Make sure the bulbs do not have any bruises to prevent rotting that 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 presence of strawberries, carrots, and salad crops nearby.