How to grow shallot
Overview
Shallot is a culinary allium grown for its mild-flavored bulbs, which separate into cloves. It is a kitchen staple in Australia, easy to grow from sets planted in autumn. Key: requires consistent moisture but not waterlogged soil.
Varieties
- Red Sun — A popular red-skinned variety with a mild, sweet flavour, reliable in Australian gardens.
- Golden Gourmet — Yellow-skinned, round bulbs with a rich taste, good for storage.
- French Shallot (Grey) — Traditional elongated grey shallot with a refined flavour, prized by chefs.
- Echalote Grise — A classic French grey shallot, small but intensely flavoured, ideal for cooking.
Soil Preparation
Prefers slightly acidic to neutral soil (pH 6.0–7.0). Enrich with well-rotted compost before planting; avoid fresh manure. Ensure excellent drainage, as waterlogged soil leads to rot.
Growing Guide
Plant shallot sets in full sun and well-drained soil. Place sets 2–3 cm deep, 10–15 cm apart in rows 30 cm apart, with the tip just visible. Water steadily to keep soil evenly moist, especially during bulb formation. Mulch to retain moisture and suppress weeds. Avoid planting in heavy clay or waterlogged areas.
Care
Feed with a balanced fertilizer every 4–6 weeks during active growth. Remove any flower stalks promptly to direct energy into bulb development. Keep beds weed-free to reduce competition and improve airflow.
Companion Planting
Good companions include carrots, beetroot, lettuce, strawberries, and silverbeet, which benefit from the pest-repelling properties of alliums. Avoid planting with peas and beans, as they compete and may hinder bulb development.
Common Pests & Risks
Thrips cause silvery leaf streaks; control with neem oil or insecticidal soap. Onion fly larvae tunnel into bulbs; use row covers and rotate crops. Fungal rots (e.g., white rot) occur in wet soil; avoid overhead watering and improve drainage.
Harvesting
Harvest when at least half the leaves turn yellow and flop over. Lift bulbs with a fork on a dry day, then dry in a sunny, airy spot for 1–2 weeks. Store in a cool, dark, well-ventilated place for months.
In the Kitchen
Shallots are milder and sweeter than onions, perfect for dressings, sautéing, and roasts. Store in a cool, dark place for up to 6 months. When soil dries after harvest, bulbs keep well if properly cured.
Troubleshooting
Yellowing leaves: overwatering or nitrogen deficiency; reduce water and apply light feed. Bulbs small or not forming: too much nitrogen or heat; stop feeding and ensure adequate spacing. Bolting (flower stalks): stress from temperature swings or poor watering; remove stalks promptly. Rotting in ground: poor drainage or fungal disease; improve soil structure and rotate beds. Thrips damage: silvery streaks on leaves; spray neem oil weekly.