Vegetable · Allium
Shallots
Allium cepa var. aggregatumShallots reward very little effort with a cluster of mild, sweet bulbs from each set planted, splitting into four or more as they mature. They store beautifully once cured, often outlasting onions in the pantry. The one rule: plant sets shallow, with tips just showing, or the swelling cluster will struggle to push through.
Sow depth
¾ in
Spacing
7 in · rows 12 in
Sun
Full sun
Germination
N/A (grown from sets)
Time to harvest
90–120 days
Difficulty
Easy
When to sow shallots
- Sow from about 4 weeks before your last expected frost until about 2 weeks after your last expected frost.
- Sow from about 6 weeks before the first expected autumn frost until about 2 weeks before the first expected autumn frost.
Plant sets pointy-end up — push each into loosened soil until just the tip shows.Choose firm, disease-free sets from a reputable supplier.Space generously so each cluster has room to swell outward.
Keep beds weed-free — shallow roots compete poorly with weeds.Water during dry spells but taper off as bulbs begin to swell.Stop watering entirely once foliage starts yellowing to help curing.
Lift once tops yellow and topple — usually a clear sign of maturity.Cure bulbs in a warm, airy, dry spot for one to two weeks.Trim dried tops and roots before moving to long-term storage.
Companion plants
Keep fromBeansPeas
Alliums like shallots are thought to mask the scent cues that root-crop pests use to find their targets.
Watch out for
Neck rot — Damp storage conditions after harvest let this fungus take hold. Cure bulbs thoroughly dry before boxing them up.