Shallot - Allium cepa var. aggregatum Red Sun

The Red Sun shallot is a productive variety, providing round shallots of excellent taste quality. The tunic is dark red and the flesh is pink. This variety is well suited for winter storage. Plant pink shallots from February to April (or in autumn for mild climates) and harvest in July-August.

The shallot, like garlic and onion, belongs to the Liliaceae family. This herbaceous plant produces a set of small bulbs topped with narrow, tubular stems. Its delicate flavor is appreciated in cooking. It can be consumed raw, finely chopped to flavor salads and raw vegetables. Cooked, it adds fragrance to stews, sauces, and can also be enjoyed candied. Shallots are rich in vitamins B, C, E, and minerals such as magnesium, iron, and selenium.

There are mainly two categories of shallots: pink and gray.

Pink shallots are the most common and include round, long, and semi-long varieties.

Gray shallots have a long and arched bulb; they are more aromatic but do not keep as long.

Harvesting: Shallots are harvested in summer when the foliage begins to yellow. Harvesting can start from June for gray shallots and from July for pink shallots. Dig up 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 1 cm (0in) above the collar or, if the condition of the stems allows, braid them to hang them up. Check that 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. Gray shallots can be stored for 6 to 7 months, and pink shallots for 10 to 12 months.

The gardener's tip: Shallots appreciate the company of strawberries, carrots, and lettuce.