Shallots, Allium cepa var. aggregatum, are tasty perennial clumping bulbs that resemble garlic and/or onion. Shallots grow one to two feet tall. Bulbs, leaves and flowers are edible and may be eaten cooked or raw. Shallots have a very interesting growth habit; they grow from a single small bulb that grows larger before creating multiple small bulbs that spread out from the original, forming a clump.
Individual bulbs are planted just under the soil surface six inches apart. I haven’t found solid evidence on seed production and am currently running experiments to see if they will set seed. Rumor has it that true shallots do not set seed, but onion-like shallots do produce seed. Somewhat confusing.
Shallots prefer full sun, a fairly weed free zone and good drainage. Growing in polyculture works well as they will fill a small tight niche while other plants may grow taller or wider nearby.
Shallot bulbs are delicious! Green leaves may be eaten exactly like green onions. If harvesting for leaves, remove a few from multiple plants to obtain a harvest rather than take all from one plant, which may set back or damage that individual.
Where to obtain planting materials
Shallot bulbs may be purchased from the farmers market or grocery store, found near the onions or garlic. Although sold for consumption, you may plant them to grow and produce more.
Onions and garlic have always been two of my favorite and most used staple ingredients throughout my life. When I moved to Hawaii, I realized I could no longer grow those plants, as we do not quite have the right conditions (cold) for them to grow effortlessly. In my search for a replacement for those two, I came across the shallot, which I’ve decided is the tastiest replacement! This is the first time I’ve grown shallots and I’m super excited as I watch them grow. I stuck some bulbs into the ground about two months ago and now they are clumping out and starting to flower! How exciting!