Allium cepa Zebrune

The Zébrune Shallot resembles a shallot with its spindle-shaped form known as the Banana Shallot.  This shallot has a beautiful bronze to coppery pink skin, but its flesh is white. Whereas shallots multiply by division of bulbs, this variety multiplies by sowing.  The flavour of Zébrune is a cross between an onion and a shallot.
Sow them from February to April or from August to September to harvest in August and September. This variety can be stored for several months.

The onion shallot is a plant cultivated as a vegetable and a condiment. It can be consumed raw, cooked, or pickled. It is found in salads, soups or cooked as a side dish with cheese or charcuterie. The onion is a biennial herbaceous plant with cylindrical and hollow stems and a floral stem. It is the fleshy bulb that is consumed, and sometimes the stems are used like chives. The term 'onion' is used for all flowering bulbs. In the second year, it produces flowering umbels that will form the seeds. Some varieties produce aerial bulblets instead of flowers.

There are around 900 species of onions, which are commonly categorised by color: white, yellow, red, pink, or green. The onion originated in Central Asia, where it has been consumed for over 6000 years. It was also found in the tombs of the pharaohs as a food supply. Its therapeutic and gustatory virtues were already recognised. The Romans later introduced the onion to Western Europe. It is also worth noting that Christopher Columbus introduced it to the Americas during his second voyage.

This vegetable, rich in sulphur compounds, causes tears when sliced. These same compounds are responsible for its hypoglycemic properties. Among other properties, the onion is known to reduce cholesterol levels in the blood and lower blood pressure. Rich in vitamins A, B, C, and minerals, it is often more digestible when cooked and develops a sweeter flavour.

Harvesting: To keep your stored onions for as long as possible, it is necessary to harvest them under good conditions. First, make sure you have two to three days of good weather ahead. Onions are ready to be harvested when the stems are completely dry and lying on the ground. Gently pull them out and let them dry for two to three days on the ground in the sun. Then, remove the excess dry soil by lightly rubbing them. Spring sowings are harvested in July-August to be consumed in autumn and winter. Autumn sowings are harvested in March to be consumed in spring and summer.

Storage: If the condition of the stems allows, you can braid them and hang the bunches. Otherwise, place your onions on racks in a dark, cool, dry, and well-ventilated place to prevent them from rotting. Check beforehand that they have not been bruised to avoid rotting, which could contaminate your entire harvest. If the storage place is too warm, the onions will tend to sprout. They can be stored for 5 to 7 months under good conditions. Of course, you can also consume your onions as you need them. They are also best when fresh. In this case, the fresh leaves are also edible.

The gardener's tip: Associate your onions with your carrots. Onions repel carrot flies, and carrots reduce attacks from onion flies. Onions like the company of beets, strawberries, and lettuces, however, they hinder the growth of broad beans, peas, and beans.