Shallots: autumn planting for grey varieties, it's now

The shallot is probably the easiest condiment bulb to grow in the vegetable garden. And the good news: now is when it happens for the most fragrant varieties — grey shallots are planted from October to January.

When to plant shallots?

It all depends on the type:

• Grey shallots (the most aromatic): plant from October to January — the quintessential autumn planting.
• Pink shallots (better keepers): from February to March, and until April for the Tunisia shallot.
• Early varieties sold as bulbils (Longor, Griselle, Red Sun) tolerate autumn planting: allow an 8–10 month cycle, versus 5–6 months for late-winter planting.

Shallots are very hardy — they withstand frosts down to about -15 °C, so cold is no obstacle to autumn planting.

Sets or seeds?

Two routes exist:

• Planting sets (young bulbs), the traditional way: push the sets into the soil, point up, to two-thirds of their height.
• Sowing, made possible by hybrid varieties bred for seed. Advantage: a wider range of varieties is available as seed than as sets; in return, sets are less disease-resistant but easier to plant and grow.

How to plant the sets

• Spacing: 15–20 cm apart on rows at least 25 cm apart (10–15 cm between bulbs suffices for small varieties).
• Exposure: full sun; well-drained soil — like all alliums, shallots hate stagnant moisture.
• After a month the leaves begin to grow; each set then gives rise to several new bulbs — this natural division is what makes the harvest generous.

Varieties to know

• Grey shallots: the most aromatic, but the poorest keepers — 'De Jersey demi-longue', 'Ronde de Jersey'.
• Pink shallots: good storage, pink skin; 'Red Sun' is productive and hardy, with pink skin and a savoury taste.
• 'Longor': early and productive, with long regular copper-coloured bulbs.
• 'Griselle': a very fragrant, pronounced flavour.

Care and harvest

• Shallots ask little: drained soil, sun and moderate watering — at most a weekly supply.
• Harvest: wait until the stems begin to wither and dry, generally in late summer or early autumn. "Green" shallots can be pulled from early summer, but they do not store.
• Rotation: do not replant shallot, onion, garlic or leek in the same spot for at least 4–5 years.

Diseases to watch

Two main enemies: onion mildew and white rot. Prevention rests on drainage, good airflow between plants and bed rotation.

In the kitchen

An emblematic condiment of French gastronomy, the shallot accompanies sauces — béarnaise or beurre blanc — grilled meats and salads. The grey is the most fragrant, the pink the best keeper.

So you miss nothing: garlic, shallot, onion — autumn is the allium season. See also our onion guide, and sign up for the newsletter in the footer for the right reminder at the right month.

Growing calendar

	JAN	FEB	MAR	APR	MAY	JUN	JUL	AUG	SEP	OCT	NOV	DEC
Sowing
Planting
Harvest