Sets - plant 15cm/6" apart in rows 30cm/12"
apart or in groups/blocks.
Sets - Keep the soil moist but
not very wet and weed free. Gently firm back in any sets
which have risen out of the ground
Growing on - in Pots
Growing on -
in open ground
Sets - Keep weed free. Water
in dry weather and feed once or twice during the growing
Break off any flower stems which may appear.
Stop watering once the bulbs have swollen to full size and pull back any
covering earth to expose the bulb surface.
Once the foliage has turned
yellow around June time, carefully lift the clusters
of bulbs with a fork, separate them out and leave to dry on
the soil surface for a week or so.
Discard any soft or damaged bulb, remove dirt and brittle
stems and store in a cool, dark place for up to 8 months
Yellow drooping leaves and maggots in the base of the bulbs
None. Lift and burn infected plants
Organic 1. Practise crop rotation.
2. Destroy any thinnings or broken leaves
3. Firm the soil around young plants very firmly Chemical
Spray young plants with an insecticide containing
Stem and Bulb
Young plants leaves become swollen and twisted. Bulbs have a
soft feel to them and often split at the base. The worms are not
visible to the naked eye.
None - lift and burn infected plants
Practice crop rotation
Tips of leaves turn white and papery, spreading downwards
Organic Lift and destroy badly infected plants Chemical Spray with an insecticide containing Dithane as soon as
you see the first signs of disease
Practice crop rotation
Yellow patches on leaves with a greyish mould underneath
Remove the infected leaves and apply an organic copper
spray/dust to diseased and surrounding plants every 7-10 day Chemical
Remove the infected leaves and spray with Dithane at first
sign of attack
Avoid damp or humid sites and overcrowding.
Grow Beetroot, Carrot, Lettuce, Cabbage Family close by.
Create a bio-diverse environment by planting flowers
nearby to attract bees, ladybirds and other "friendlies".
To learn more about companion planting click
In the Kitchen
Loose or in net bags for 2-3 weeks in a cool, dark, dry place.
Cut off the root then peel the papery skin off. It may be necessary to
take off an extra "layer" to get to the unblemished bulb.
Shallots are much like onions except they are generally milder in
flavour and are therefore better for eating raw (very thinly sliced or
finely chopped) or to add a more delicate onion flavour to sauces and
other more refined recipes. Also excellent pickled.
Whole = 35-40 minutes Coat with oil.
Wedges - Add to stews at the beginning
Sliced or chopped = 10 minutes
Sliced or chopped = 3-5 minutes
For more preparation and cooking information about Shallots plus lots
of recipes visit our sister site