Shallots are justly famous for their distinctive mild onion flavor, particularly used in fine French cuisine but suitable in any dish calling for onions. The flavor can be strong when raw but is sweet and delicate when cooked (showcase by sautéing lightly in butter until translucent). Originally only available as bulbs, they are now also grown from seeds & by using seeds instead of sets you can avoid some of the diseases of bulbs. ‘Saffron’ is a particularly fine seed-grown variety with copper skin and pale yellow interior and it keeps very well in storage. ‘Saffron’ is suitable for Northern states only (35°-65° latitude, SF is 37°). Plant them 2” apart in good well-drained soil & keep well watered until June. Cut back on water while the bulbs are maturing, then pull and cure in a shady site. Store well ventilated in an old onion or orange mesh bag.

Anni J.
Propagator