An open pollinated variety. Sweet and mild for French Gourmet cooking. Great value. Shallots can be dug once the tops die down in late summer. Pull shallots and dry in a warm, dark and airy place. Once they are dry, store in a root cellar where they will sweeten up.
Start seeds in February and plant out as transplants in May when the soil is cool and moist. Mulch your newly transplanted seedlings with straw to moderate the soil temperature and moisture during the hot months of summer. Shallots are a biennial and will not produce seed until the second year.
Limited quantity. (Also, sold as bulbs in the garlic & potato collection.)
50 seeds per packet @ $7.95
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