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«Cascade» - Organic Shallot Seeds

«Cascade» - Organic Shallot Seeds

1.14 €
Ideal for storing. Great yield potential and easy to grow from seed, this organic french shallot is full of flavour. Elongated rosy pink brown bulb with pale pink flesh that is 2-3 inches and easy to peel. Matures in 105 days.

  • Packet Weight 0.1/1/10:

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  • Manufacturer country: Ukraine
  • Product code: 5751-0.1
  • Available: a lot of
  • Germination: 90%
  • Unit: Seeds
  • Crop year / Production date: 2023
  • Shelf life: 5 years

  • Organic Shallot «Cascade»

    Ideal for storing. Great yield potential and easy to grow from seed, this organic french shallot is full of flavour. Elongated rosy pink brown bulb with pale pink flesh that is 2-3 inches and easy to peel. Matures in 105 days.
     

    How to Grow

    Grow shallots in full sun; shallots will tolerate partial sun. Plant shallots in well-worked, well-drained, moisture-retentive soil rich in organic matter. Shallots prefer a soil pH of 5.0 to 6.8. Shallots will be less flavorful if grown in clay soil.

    Shallots are usually grown from cloves, not seeds. Set cloves in the garden as early as 4 to 6 weeks before the average last frost date in spring. Shallots require a dormant period of about 30 days soon after planting with temperatures between 32° and 50°F. Shallots will grow in soil temperatures ranging from 35°F to 90°F. Shallots are ready for harvest in 60 to 120 days.

    Set shallot cloves broad end down and cover with ½ inch of soil or less. Space cloves 6 to 8 inches apart in rows 12 inches apart. Shallot bulbs contain 3 to 4 cloves protected by a brown papery skin. Plant individual cloves.

    Keep planting beds weed free so that shallots do not compete for water and nutrients. Bend or “lodge” the stalks when they are 16 inches tall or more; this will force shallots to mature in 3 to 4 weeks. Shallots clumps can be divided into multiple plants every year or two. Do not plant shallots where garlic bulbs have previously grown.

    Green shallot leaves can be cut throughout the growing season and used as a seasoning. Be careful not to cut away any new growth coming from the central stem. Bulbs are ready for harvest when leaves yellow, wither, and fall over. Allow harvested bulbs to dry for a month.